Cranberry Pecan Bran Muffins
Course:
Breakfast
Ingredients
- 237 millilitres Water
- 81 grams Cranberries
- 109 grams Plain Yogurt
- 55 grams Brown Sugar
- 3 Egg
- 84 grams Molasses
- 360 grams Buttermilk
- 1 teaspoon Vanilla Extract
- 116 grams Wheat Bran
- 120 grams Wholemeal Flour
- 83 grams Plain Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Salt
- 82 grams Pecans (chopped)
Notes
Next time try:
- Reduce brown sugar to 30g (about half)
- Reduce molasses to 65g
Steps
- Boil a kettle, then let the water cool a bit in a heat-proof jug.
- Add the dried cranberries and allow them to sit in the hot water while you mix up the batter.
- Preheat oven to 218C conventional and prepare a 12-count muffin tin.
- Whisk together yogurt, sugar, and eggs in a large bowl until well blended.
- Add molasses, buttermilk and vanilla. Stir to combine.
- In a separate bowl, combine the bran, flours, baking powder, baking soda, and salt. Mix.
- Pour the dry ingredients into the wet and mix to combine.
- Drain the dried cranberries and press on them with the back of a spoon to remove any excess water.
- Add the cranberries and pecans to the mixture and fold in.
- Spoon batter into prepared muffin tins, filling almost to the top.
- Bake for 5 minutes at 218C.
- Reduce the oven temperature to 175C and bake for another 16 minutes.
Source: https://thecafesucrefarine.com/maple-glazed-cranberry-pecan-bran-muffins/#recipe