Ingredients
2 cups all-purpose flour
1 1/2 cups wheat bran
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 teaspoon baking soda
1 1/2 cups packed dark-brown sugar
1 1/4 cups plus 2 tablespoons buttermilk
11 tablespoons (1 3/8 sticks) unsalted butter, melted and cooled
2 large eggs
1 tablespoon finely grated orange zest
2 teaspoons pure vanilla extract
1 1/2 cups fresh or frozen cranberries
Preparation
Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.
