Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Recipe information
Yield
makes 12
Ingredients
2
cups all-purpose flour
1
1/2 cups wheat bran
1
1/2 teaspoons baking powder
3
/4 teaspoon fine salt
1
/4 teaspoon baking soda
1
1/2 cups packed dark-brown sugar
1
1/4 cups plus 2 tablespoons buttermilk
11
tablespoons (1 3/8 sticks) unsalted butter, melted and cooled
2
large eggs
1
tablespoon finely grated orange zest
2
teaspoons pure vanilla extract
1
1/2 cups fresh or frozen cranberries
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Preparation
Step 1
Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners; set aside. Place the flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in the sugar, and set aside.
Step 2
Whisk together the buttermilk, butter, eggs, zest, and vanilla in a bowl. Add the flour mixture; stir until just combined. Stir in the cranberries.
Step 3
Divide the batter among the lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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