Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

　　

Ingredients

makes 12

　　2 cups all-purpose flour

　　1 1/2 cups wheat bran

　　1 1/2 teaspoons baking powder

　　3/4 teaspoon fine salt

　　1/4 teaspoon baking soda

　　1 1/2 cups packed dark-brown sugar

　　1 1/4 cups plus 2 tablespoons buttermilk

　　11 tablespoons (1 3/8 sticks) unsalted butter, melted and cooled

　　2 large eggs

　　1 tablespoon finely grated orange zest

　　2 teaspoons pure vanilla extract

　　1 1/2 cups fresh or frozen cranberries

　　

Step 1

Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners; set aside. Place the flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in the sugar, and set aside.

　　

Step 2

Whisk together the buttermilk, butter, eggs, zest, and vanilla in a bowl. Add the flour mixture; stir until just combined. Stir in the cranberries.

　　

Step 3

Divide the batter among the lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.