Paul England of Cookies, Etc altered this recipe just a touch from The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook. I made one last dairy-free modification, by replacing milk with soy or rice milk.
Makes 12 regular sized muffins
- 1 cup soy or rice milk
- 1/3 cup (2 3/8 oz) vegetable oil
- 2 large eggs
- 3/4 cup maple syrup
- 3/4 cup (1 1/2 oz) wheat bran
- 1/2 cup (1 3/4 oz) old-fashioned rolled oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt (I used earth salts)
- 1 1/4 cups (6 1/2 oz) + 1 tablespoon whole wheat flour (I used 100% organic)
- 1 teaspoon baking powder
- 1/2 cup (3 oz) dried cranberries
Preheat the oven at 425° F. Combine the milk, oil, eggs, and maple syrup. Add the wheat bran and oats and set aside for about 15 minutes. In another bowl combine the flour, salt, cinnamon, and baking powder; whisk thoroughly. If needed, give the cranberries a rough chop so they are about the same size as raisins. Fold the dry ingredients and the cranberries into the soaking bran and oat mixture. Dish out into muffin cups and bake for about 15 minutes. These are done when a cake tester comes out cleanly.
I like these muffins but I wasn’t prepared for the taste when I first tried them. I had the sugary, cakey muffins they sell at work in my mind and these are definitely not that type of muffin. It was the whole wheat taste that threw me. Also these are not sugary. If you want sweeter it would probably be safe to put another 1/4 cup of maple syrup and/or another 1/4 cup or so of cranberries without having to adjust the flour in the recipe. Lorrie brought these to work and a coworker (who was unable to have some of the other sugar-laden creations I sent in for dietary reasons) enjoyed these immensely.