Let's change this up a bit this week, the only cooking I'm doing is to help Mom with Thanksgiving.
Instead of the usual Meal Pinning Monday, I'm starting with a recipe. Especially since I'm not even touching the blog on Thursday.
Call me an odd child, but bran muffins were my favorite growing up. I still prefer them to other muffins.
Yesterday morning I decided I wanted muffins, and in the midst of it remembered my favorite cake I made several holidays ago.
There is just something about the taste of orange and cranberry together.
Maybe I'm just partial to dried cranberries, they are amazing on a salad with pecans, feta, and Pearl St. Dressing.
Back to the muffins, they taste like the holiday season without the pumpkin craze. Don't get me wrong, I love pumpkin, but pumpkins and mason jars have taken over the world the past few years.
Cranberry Orange Bran Muffins
adapted from Smitten Kitchen
1/4 cup canola oil
2 tbsp packed light brown sugar
1 large egg
1/2 cup fat free sour cream or plain greek yogurt
2 tbsp molasses
1/4 cup dried cranberries
zest of an orange
1/2 cup whole wheat flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup oat bran
1/8 tsp cinnamon
Preheat oven to 400 degrees. In a large bowl cream oil and brown sugar. Beat in the egg, sour cream, and molasses. In a separate bowl mix together the whole wheat flour, baking soda, salt, oat bran, and cinnamon. Add the cranberries and orange zest into the flour mixture. Add the dry ingredients to the wet and stir to combine. Pour the batter into 6 greased muffin tins and bake for 15 to 20 minutes.
*By adding the cranberries and orange zest to the dry ingredients first it gives them a nice flour coating and prevents the cranberries from sinking to the bottom of each muffin tin. Also, be sure to check your muffins at 15 minutes, my gas oven runs hot and they were completely done at that time. It likely would have taken longer in my old electric stove.
What are your favorite holiday flavors?