These bran muffins are delicious hot out of the oven with a touch of butter & jam. They are even more moist the next day! Recipe adapted from Bran Muffin recipe in The New York Times Natural Foods Cookbook published 1971
Cook Time: 30 min
Serving Size: 2 mini muffins
Serving Suggestions: Instead of a cup of cranberries, add a cup of raisins or any dried fruit and nuts! You can also substitute a cup of fresh blueberries.