Cranberry bran muffins

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

2 cups all-purpose flour

1 1/2 cups wheat bran

1 1/2 teaspoons baking powder

3/4teaspoon fine salt

1/2 teaspoon baking soda

1 1/2 cups packed dark-brown sugar

11/4 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

• 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.
• Whisk together the buttermilk, butter, eggs, zest, and vanilla in a bowl. Add the flour mixture; stir until just combined. Stir in the cranberries.
• 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.
• MAKES 12