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Easy Cran-Bran Muffin Recipe With "Super" Ingredients

Rochelle spends as much time in the kitchen as she does at a keyboard. It's no surprise that cooking and food are favorite article subjects.

easy-cranberry-bran-muffins

Easy Cranberry Bran Muffins

These cranberry sauce muffins are moist, tasty, and healthful.

Full of nutritious ingredients, high in fiber, and easy to make, they can be a breakfast all by themselves or a filling snack that you can feel good about.

I have made this basic recipe for years, but in the past several months I have come up with an "enhanced" version that packs in even more nutrients and flavor. The important thing to remember is to mix in the flour and baking powder last—just before baking, as directed. (It is the interaction of the acidic cranberry sauce with the baking powder that makes the muffins rise, and you want most of this action to happen during the baking, not while you still have a lot of mixing to do.)

The Basic Recipe (12 Muffins)

Ingredients

  • 1 1/2 c. All Bran cereal
  • 1 16 oz. can of whole-berry jellied cranberry sauce
  • 2 eggs
  • 1/3 c. wheat germ
  • 1/4 c. vegetable oil
  • 1 T. baking powder
  • 1-1/4 c. all-purpose flour

Directions

  1. Combine All Bran cereal, cranberry sauce, eggs, wheat germ, and vegetable oil together in a large bowl. Allow to stand a few minutes, so that the dry ingredients soak up the moisture.
  2. In a separate bowl, combine flour and baking powder.
  3. Add dry ingredient mixture to moistened ingredients. Stir until just combined.
  4. Portion batter into 12 greased muffin cups (or use paper liners). The batter will be pretty stiff. Bake at 400 degrees for 18-20 minutes.
  5. Tops should just barely begin to brown.

Super Cran-Walnut Bran Muffins (24 muffins)

In this enhanced variation, the addition of nuts, seeds, extra cranberries, and cinnamon really makes these super tasty—they also add extra protein and fiber.

I have also used chopped almonds when I was out of walnuts. If you wanted to add ground flax seed, that would be another nutritional boost.

Ingredients

  • 3 c. All Bran cereal
  • 2 16 oz. can of whole-berry cranberry sauce
  • 1/3 c. dried cranberries that have been soaked in 1/3 c. orange juice (or cran juice)
  • 4 eggs
  • 2/3 c. wheat germ
  • 1/2 c. vegetable oil
  • 1 c. toasted sunflower seeds
  • 1 c. (or more) chopped walnut pieces
  • 1 T. ground cinnamon
  • 2 T. baking powder
  • 2 c. all-purpose flour

Directions

  1. In a large bowl, mix All Bran cereal, cranberry sauce, dried cranberries, eggs, wheat germ, vegetable oil, sunflower seeds, walnuts, and cinnamon. Allow the mixture to stand a few minutes, so that the dry ingredients soak up the moisture.
  2. In a separate bowl, combine baking powder and flour.
  3. Add dry ingredients to moistened ingredients. Stir only until combined.
  4. Portion batter into 24 greased muffin cups (or use paper liners). The batter will be pretty stiff. You can add a little extra fruit juice or water if it is too hard to handle.
  5. Bake at 375 degrees for 18-20 minutes. Tops should just barely begin to brown.

Note: This version can be halved if you only want to make a dozen.

Additional Thoughts and Notes

These are so much better than store muffins—better tasting and better for you. There are no artificial flavors or preservatives.

You may want to keep them in a plastic bag in the refrigerator if they last more than three days. Another good thing about them, though they seem like a sweet treat, they are lower in sugar than most baked goods.

No additional sugar is needed since the cranberry sauce is already sweetened and there is a little sugar in the bran cereal. If sugar is a problem for you, you might want to check the labels of the ingredients.

When I was working, I counted on this recipe for a quick take-along snack (or breakfast) on mornings when I was especially rushed.

I hope you will enjoy these muffins. They are both delicious and nutritious, besides being very easy to make.

Comments

Rochelle Frank (author) from California Gold Country on February 16, 2018:

Just started making these again. I almost forgot how good they are. Filling? Yes! A couple of these for breakfast and I don't even know I skipped lunch.

Rochelle Frank (author) from California Gold Country on November 11, 2012:

Yes, they are very easy-- and very tasty. All of the good ingredients make you feel good about treating yourself. Thanks for the comment, alocin.

Aurelio Locsin from Orange County, CA on November 10, 2012:

I didn't realize these were so easy to make. I think I might even try to make the first one. Voting this Up and Useful.

Rochelle Frank (author) from California Gold Country on November 01, 2011:

Thanks, RTalloni. I think coconut oil would work fine. I usually use grapeseed oil. I don't think the oil make a difference in the taste or texture, though some oils are probably nutritionally superior. And, no, I never object to links.

CMHypno-- these are really a cinch to make, Go ahead-- try it. All of the good ingredients make them practically guilt free.

CMHypno from Other Side of the Sun on November 01, 2011:

I don't need to see such delicious looking food so early in the morning - I'll be like a heat-seeking missile trying to find some muffins like these!

RTalloni on November 01, 2011:

So interesting--I've never heard of cranberry sauce muffins before! I hope to try them soon--thanks for sharing! Will try to let you know how it goes with substituting coconut oil instead of using vegetable oil. I would like to link this hub to my banana muffins, if you have no objection. Thanks!

Rochelle Frank (author) from California Gold Country on October 27, 2008:

Thanks-- they are considered a "staple" at our house. You can adapt them to your taste-- with different nuts, seeds and dried fruits-- all good!

Rebecca Graf from Wisconsin on October 27, 2008:

Can't wait to try these! They sound great.

Rochelle Frank (author) from California Gold Country on August 20, 2008:

Glad you enjoyed them. I'm out at the moment-- need to make more.

Dottie1 from MA, USA on August 20, 2008:

Just stopping by to let you know I made the super cran-walnut bran muffins yesterday. These muffins are sooo tasty, packed full of healthy ingredients that I don't mind eating more than 3 at a sit down. Thanks for this wonderful recipe.

Rochelle Frank (author) from California Gold Country on May 23, 2008:

Hi-fiber is good for your stomach and guts, walnuts and sunflower seeds help your cholestoral (ok I spelled it wrong)levels, wheat germ has lots of vitamin B, and cranberries also have lots of good stuff. I could almost live on these.

Seriously-- try the basic version, toss in a few walnuts. They are filling, tasty and go well with beer (well what doesn't) but much better for you than chips.

jimcrowthers from Port Charlotte on May 23, 2008:

LOL! Your beautiful wit, humor, and intellect transcends your age.

The only problem with these cranberry bran muffins, if I found a batch, the only container they'd make it into is the same container I keep all the other food (and beer) in my house-my stomach!

Rochelle Frank (author) from California Gold Country on May 23, 2008:

I appreciate the thought-- but I'm probably old enough to be your mom. I'm old enough to be most people's mom... but don't tell the blind kids I taught. They were the ony ones who thought i was 20 years younger.

jimcrowthers from Port Charlotte on May 23, 2008:

Well, I *WAS* going to propose to you, but now that I know you're married, I guess you'd say no, and I'd fall into a deep depression from the crushing rejection.

Looks like great muffins! Great post as usual!

Rochelle Frank (author) from California Gold Country on May 17, 2008:

With the microwave thing--I would think so-- but they never last that long here, my husband and I eat one or two every day, on average.

Donna Campbell Smith from Central North Carolina on May 17, 2008:

Mm, they sound yummy. They will make a good addition to a holiday brucnh. I think I'll try these. What about freezing after they are cooked? Can you then take one out and pop it in the microwave?