Big Beautiful Bran Muffins with Cranberries and White Chocolate
Serves: Makes 1 dozen
  • 3 cups bleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cardamom
  • 2 cups plain low-fat plain yogurt (not Greek-style)
  • 1½ cups unprocessed wheat bran
  • ¾ cup dark brown sugar
  • ¼ cup unsulphured molasses
  • ½ cup plus 2 tablespoons vegetable oil
  • 2 large eggs
  • 1½ cups dried cranberries
  • ½ cup chopped white chocolate
  1. Adjust oven rack to lower-middle position and heat oven to 375. Spray 12 muffin cups (1/2-cup capacity) with vegetable cooking spray.
  2. Mix flour, baking powder, baking, soda, salt and cardamom in a large bowl; mix yogurt, bran, sugar, molasses, oil, and eggs, in a medium bowl. Mix wet ingredients into dry ingredients to form a smooth batter. Fold in dried cranberries and chocolate; fill muffin cups with batter (a spring-action ice cream scoop works well).
  3. Bake until golden brown 20 to 25 minutes. Let rest a couple of minutes then turn muffins onto a wire rack to cool. Serve warm or at room temperature. (Muffins can be stored in a zipper lock bag and frozen for up to 1 month.)
Recipe by Three Many Cooks at