Cranberry Oat Bran Muffins

If bran isn't your thing there is oat bran. Complex carbohydrates, high in fibre, vitamins, and semi sweet dried fruit makes these muffins dense in texture and taste. Therefore being quite substantial for breakfast or a snack. 

Cranberry Oat Bran Muffins 

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1 1/2 cups (375ml) buttermilk or milk

1 1/2 cups (375ml) Oat Bran

1 1/4 cups (300ml) all purpose flour

1 teaspoon (5ml) baking powder

1 teaspoon (5ml) baking soda

1 tablespoon ground flax seed

1/2 (2ml) teaspoon salt

1/2 cup chopped dried cranberries

1/2 cup chopped dried apricots, optional 

1/3 cup (80ml) vegetable oil

1 egg, beaten

1/2 cup (125ml) coconut sugar

1 teaspoon (5ml) vanilla extract

Preheat oven to 375ºF (190ºC). Line a 12 cup muffin tin with baking paper liners or reusable baking liners. 

In a large bowl combine the buttermilk and oat bran and let stand.

In another bowl combine the flour, baking powder, baking soda, ground flax seed, salt, chopped cranberries and chopped apricots, if using. Set aside.  

Add the oil, beaten egg, coconut sugar and vanilla to the oat bran mixture and stir to combine. Add the dry ingredients (flour mixture) to the wet ingredients (oat bran mixture) and stir until just combine. Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes.

Hope everyone had a nice weekend! - JD