Bake up this deliciously wholesome and nutritious batter as two dozen muffins or 12 muffins plus a quick loaf. Or you can freeze part of the batter and bake later.
Freeze, Then Bake
As soon as it is made, spoon uncooked Cranberry-Bran batter into paper-lined muffin cups, filling just to rims. Freeze until firm, at least 1 1/2 hours. Then pop frozen dough-filled paper cups into a large plastic bag. Seal and freeze up to 1 month. To bake, place frozen dough-filled cups in a muffin tin to help them hold their shape. Then bake in centre of preheated 375F (190C) oven until a cake tester inserted into centre of muffin comes out clean, 25 to 35 minutes.