My Farm Thanksgiving Cranberry Bran Muffins
1 cup frozen concentrated orange juice (not diluted)
1/3 cup vegetable oil
1/3 cup brown sugar
1 cup wheat bran
1 3/4 cups whole barley or wheat flour
4 teaspoons baking powder
1 cup fresh (or frozen) cranberries
1/2 cup chopped pecans
1 teaspoon raw sugar, for topping
1. Preheat oven to 400 degrees F. Oil or line 8-12 cup muffin pan. Combine juice concentrate with oil and brown sugar. Stir in wheat bran and allow to sit 5 minutes.
2. Add flour and baking powder at once and stir quickly until all ingredients are moist, but do not over stir or beat. Fold in cranberries and pecans.
3. Separate into prepared muffin cups. Sprinkle tops with a little bit of sugar and bake for 25-35 minutes (depending on size of muffins; watch that they don't burn!)