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My Farm Thanksgiving Cranberry Bran Muffins

What you need: 

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

What you do: 

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!)

Preparation Time: 
20 minutes
Cooking Time: 


These muffins were very delicious! I just had to add more liquids, about a cup of water, to the batter when I added the flour. I made a reference to your recipe on my blog, making slight alterations:

Made a wonderful Thanksgiving breakfast! Thank you!


Made these for Thanksgiving dinner today.  Tried one - since they are not too sweet & more of a dinner muffin, I bet they will taste better tonight with "turkey" and mashed potatoes.

I must have done something wrong, because the batter was way too dry - I couldn't even get all the flour moist so had to add extra liquid.  But very yum & very thanksgiving-y!  Needed more pecans.

Would love to try an alteration with cornbread instead of bran.

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