Bran Muffins with Dried Lingonberries
  • ½ cup unprocessed wheat bran
  • ½ cup boiling water
  • 2 teaspoons grated orange peel
  • 1 beaten egg
  • ¼ cup cooking oil
  • 2 Tablespoons molasses (or Finnish Dark Syrup, if you have it!)
  • 2 Tablespoons honey
  • 1 cup buttermilk
  • 1 cup unprocessed wheat bran
  • ½ cup dark raisins (or dried lingonberries, if you have them!)
  • 1-1/4 cups whole wheat flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  1. Heat oven to 375 degrees. Grease (or coat with cooking spray) 15 standard size muffin pan cups, or 6 jumbo size muffin pan cups; set aside.
  2. In a medium bowl, combine the ½ cup bran, the boiling water, and orange peel. Let stand for 5 minutes.
  3. Meanwhile, in a large mixing bowl combine egg, oil, molasses (or Finnish Dark Syrup), and honey; mix until blended. Add buttermilk and mix well. Add the 1 cup bran, the bran-water mixture, and the raisins (or lingonberries).
  4. Stir together the whole wheat flour, cinnamon, baking soda, baking powder, and salt. Add to the bran mixture and stir just until blended. Spoon batter into prepared muffin cups. Bake at 375 degrees F for about 18 minutes. Remove from oven and let sit for a minute, then remove carefully and transfer to wire rack. Serve warm.
Recipe by The Culinary Cellar at