Cranberry Oat Bran Muffins

These muffins should appeal to folks who grew up with hot cereal.  I grew up with cream of wheat and oatmeal as our hot cereal mainstays.  Mom loved "Zoom" but it wasn't until I grew up and moved out that I developed an appreciation for the heartier 7 and 10 grain hot cereal mixes as opposed to plain, white cream of wheat.  Interestingly, oat bran to me is much more reminiscent of cream of wheat and other hot cereals than it is like oatmeal, flavor-wise.  I tend to go for oat bran more often than wheat bran when baking and these muffins yield a moist and filling crumb that just shines at breakfast time.  Eat them warm and buttered, or toasted and buttered, or even grilled and buttered.  Did I mention buttered?  Porridge is lovely with a pat of butter on top.  This is that in muffin form.  Yum.  

Cranberry Oat Bran Muffins
makes 12 muffins

2 eggs
1¼ cup oat bran
¾ cup flour
1tbsp potato or arrowroot starch
6 tbsp packed brown sugar
1¼ tsp baking soda
½ tsp sea salt
½ cup milk
½ tsp vanilla
3 tbsp avocado oil
½ cup dried cranberries

Preheat oven to 400ºF.  Grease or line muffin tin.

In a bowl, combine the bran, flour, brown sugar, soda, salt, and cranberries.

In a glass measure, combine the eggs, milk, and oil, and mix well.  

Add the liquid to the flour mixture and stir until just blended.

Fill muffin well about two-thirds full.

Let the batter sit for 15 minutes before portioning out and baking.

Bake about 15 minutes until the muffins are lightly golden and test clean with a toothpick in the center. 

Let cool for 5 minutes, then remove to a rack to finish cooling.

  Here are some more muffins for your Monday:

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