Top | Breakfast
(recipe, Kim Carlson)
I like eating bran muffins as midmorning snacks during the week, so on Sundays I often make a batch. Despite my good intentions to ration them, they're usually gone by Tuesday noon. Rolled oats give these muffins a lighter texture; dried cranberries are my favorite addition, but feel free to substitute raisins, dried cherries, currants, or other dried fruit. The recipe is adapted from the Best Bran Muffins in [%bookLink code=0812969677 "The Laurel's Kitchen Bread Book"], by Laurel Robertson (with Carol Flinders and Bronwen Godfrey).
If, like me, you have trouble keeping fresh buttermilk on hand, you might try dehydrated buttermilk. I have had good luck using it in this recipe. You can also freeze buttermilk in smaller portions, to thaw out as needed for baking.