Lemon Cranberry Bran Muffins

What to do with minimal food in the house and a looming deadline? Bake snack food, of course. In all honesty, these muffins are the perfect study food: filling, healthy, and portable.

I used Meyer lemons (mostly because that’s what I had on hand) but for a zingier lemon flavour, use standard lemons. The dried cranberries could easily be replaced with fresh (in fact, I think it would be better!).

Lemon Cranberry Bran Muffins (inspired by One Cake Two Cake)

Makes 11 muffins

2 cups wheat bran

1 cup oat bran

1 cup flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

2/3 cup milk

2/3 cup yogurt (I used lemon yogurt)

1/3 cup vegetable or canola oil

1/2 cup molasses

Zest of two lemons

1 1/3 cup dried cranberries

Preheat your oven to 375 degrees Fahrenheit. Combine the dry ingredients in a large bowl and mix well. Combine the eggs, milk, yogurt, oil, zest, and molasses in a small bowl and whisk until thoroughly combined. Add the wet ingredients to the dry ingredients, and mix until just combined. Fold in the cranberries, mixing as little as possible. Spoon the batter into greased or lined muffin cups, and bake for 15-20 minutes, until a toothpick inserted to the center comes out clean. Enjoy!