“Give me liberty or give me a bran muffin!” — Colin Mochrie
For these healthy, yummy breakfast muffins, we adapted the Ginger-Raisin Bran Muffin recipe from Vegan with a Vengeance by Isa Chandra Moscowitz, page 49.
We didn’t have any raisins about, so we substituted dried cranberries for the raisins and we topped each muffin off with a walnut half. We also chose to omit the crystallized ginger called for in the recipe. Even though crystallized ginger is scrumptious (we’ve made these in the past and included it), we wanted to cut back on the sugar this time around, so we just added some extra ground ginger instead.
Cranberry Facts (from Wikipedia): In the 1880s, a New Jersey grower named John “Peg Leg” Webb discovered that cranberries bounce. Instead of carrying his crop down from the storage loft of his barn, Webb poured them down the steps. He noticed that only the freshest, firmest fruit reached the bottom; rotten or bruised berries didn’t bounce and remained on the steps. This discovery led to the invention of “bounceboards”, tools used to separate rotten berries from fresh ones.