Lingonberry Bran Muffins
Recipe by Nicole Thom-Arens
Makes 12 muffins
A good bran muffin is so underrated. Most recipes call for cereal to incorporate bran, but lots of times that cereal comes with added sugar and sometimes raisins. These muffins come together with wheat bran and incorporate lingonberry jam for a bit of sweetness and fruit throughout. If you can’t find lingonberries, try using cranberry sauce for a similar effect.
Ingredients:
1/2 cup packed brown sugar2 large eggs3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 cup buttermilk1/4 cup unsalted butter1 teaspoon vanilla bean paste1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 cup wheat bran1 cup all-purpose flour1/2 cup whole wheat flour1/4 cup lingonberry jam
Instructions:
1. Preheat oven to 425 degrees.2. Line a muffin tin with paper liners. Spry with cooking spray to ensure the muffins don’t stick to the paper. 3. Melt the butter over medium heat on the stovetop. Set aside to cool. 4. Add eggs, brown sugar, and salt to a large mixing bowl. Whisk to combine.5. Add the buttermilk and vanilla bean paste. Whisk to combine.6. Add the cooled melted butter. Whisk to combine.7. Add the baking soda and baking powder. Whisk to combine—make sure there are no lumps of the rising agents. 8. Add the wheat bran. Whisk to combine.9. Add the flours. Change to a wooden spoon or rubber spatula and mix until all ingredients are mostly combined. 10. Add the lingonberry jam. Continue folding the mixture until all the flour is absorbed and the jam is well distributed. 11. Fill each muffin tin almost to the top. There should be just enough batter for 12 muffins. (Filling the cups almost to the top helps create a lovely domed muffin.)12. Bake at 425 degrees for 15 minutes.13. Remove muffins from the tin immediately and allow to cool on a wire rack.
Ingredients:
1/2 cup packed brown sugar2 large eggs3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 cup buttermilk1/4 cup unsalted butter1 teaspoon vanilla bean paste1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 cup wheat bran1 cup all-purpose flour1/2 cup whole wheat flour1/4 cup lingonberry jam
Instructions:
1. Preheat oven to 425 degrees.2. Line a muffin tin with paper liners. Spry with cooking spray to ensure the muffins don’t stick to the paper. 3. Melt the butter over medium heat on the stovetop. Set aside to cool. 4. Add eggs, brown sugar, and salt to a large mixing bowl. Whisk to combine.5. Add the buttermilk and vanilla bean paste. Whisk to combine.6. Add the cooled melted butter. Whisk to combine.7. Add the baking soda and baking powder. Whisk to combine—make sure there are no lumps of the rising agents. 8. Add the wheat bran. Whisk to combine.9. Add the flours. Change to a wooden spoon or rubber spatula and mix until all ingredients are mostly combined. 10. Add the lingonberry jam. Continue folding the mixture until all the flour is absorbed and the jam is well distributed. 11. Fill each muffin tin almost to the top. There should be just enough batter for 12 muffins. (Filling the cups almost to the top helps create a lovely domed muffin.)12. Bake at 425 degrees for 15 minutes.13. Remove muffins from the tin immediately and allow to cool on a wire rack.