Cranberry Oatmeal Muffins - Recipe

For the muffins:
2 cups all purpose flour
1 cup packed brown sugar
1 tbsp. baking powder
1 tsp. cinnamon
1/3 cup wheat bran
1/3 cup rolled oats
pinch of salt
2 cups buttermilk
2 lightly beaten eggs
3/4 cup vegetable oil
3/4 cup dried cranberries
1/4 cup chopped almonds
Preheat the oven to 350F. In a medium bowl, combine the dry ingredients with a spoon. In a large bowl, beat the buttermilk, eggs, and oil with an electric mixer on low-medium speed until combined. Add the dry ingredients into the wet ingredients and stir until almost blended. Fold in the cranberries and almonds with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins