Chunky Cran Apple Bran Muffins
These bran muffins get their texture from chunks of peeled apple and chewy dried cranberries folded through a spiced batter. Soaking the wheat bran in milk for five minutes before mixing keeps the crumb moist instead of dry and gritty. Brown sugar and a little clove add warmth without overpowering the fruit. The recipe makes eight, bakes in under half an hour, and tastes best straight from the oven.
Instructions
Stir the wheat bran and milk together in a mixing bowl and leave them to sit for 5 minutes so the bran softens.
In a second bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda and cloves until evenly mixed. The source method names nutmeg here, but the ingredient list calls for cloves, so use the cloves.
Stir the brown sugar, vegetable oil and egg into the soaked bran until combined.
Add the dry mixture, the chopped apples and the dried cranberries, and stir just until no dry flour remains.
Spoon the batter into greased muffin cups, filling each about three quarters full. For the optional topping, sprinkle 2 teaspoons of granulated sugar mixed with ¼ teaspoon of cinnamon over the batter in the cups.
Bake at 400°F (200°C) for 15 to 20 minutes, until a tester inserted in the center comes out clean. Serve while still warm.
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