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Heat the water in the microwave for 2 minutes until very hot. Add the dried cranberries and allow them to sit in the hot water while you mix up the batter.
Preheat oven to 400 degrees. Spray a 12-cup muffin pan generously with non-stick cooking spray. Set aside. Set a cooling rack on a work surface with a piece of parchment paper or foil underneath (for easy cleanup).
Whisk together oil, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.
Sprinkle the baking powder baking soda and salt over the top and whisk until nice and smooth.
Add the bran and both flours, Stir just until all of the flour mixture is incorporated (do not over-mix).
Drain the dried cranberries and press on them with the back of a spoon to remove any excess water. Add the cranberries and ½ cup of the chopped pecans to the batter and stir to combine.
Spoon batter into prepared muffin tins, filling almost to the top. Sprinkle the remain ¼ cup of pecans over the tops of the muffin. Bake for 12-15 minutes until firm to touch and a tester comes out clean.
Allow to sit in muffin tin for 5 minutes, then remove them from the pan to the cool rack.
Combine the butter and maple syrup in a small microwave-safe bowl or measuring cup. Cook on high power for 45-60 seconds or until the butter is melted. Stir well to combine. Brush mixture over the top surface of warm muffins. (If desired, double the glaze and brush it on the tops and sides of the muffins.
Allow the muffins to cool and the glaze to dry. Serve and enjoy!