Ingredients

• 2 cups wheat bran
• 1/2 cup sugar
• 2 1/2 cups all-purpose flour (or 1 1/2 cups flour + 1 cup whole wheat flour)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk (d), dairy or non-dairy
• 1/3 cup vegetable oil or melted butter
• 1/2 cup orange juice (or 1 orange, zested+juiced)
• 1 cup fresh or frozen cranberries
• zest of 1 orange (optional)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Preheat oven to 375°F (190°C).

2. Line or grease a 12-cavity muffin pan; you should yield about 24 muffins with this batter.

3. In a large bowl, whisk together bran, flour, sugar, baking powder, baking soda, and salt.

4. In another bowl, whisk eggs, milk, oil, orange juice, vanilla, and orange zest.

5. Pour wet ingredients into dry ingredients; stir just until combined. Fold in cranberries.

6. Spoon batter into muffin cups, filling each about 2/3 full.

7. Bake 18 minutes, or until a toothpick inserted into center comes out clean.

8. Cool in pan 5 minutes, then transfer to a rack to cool completely.