Recipe by Wendy10
This recipe had come to me through several hands and has no doubt been somewhat modified although I was told the original may have come from Prevention Magazine. These keep very well and freeze beautifully. You will need a food processor to chop the oranges but the rest is done by hand You may have to do some searching in a good market or health food store for some of the ingredients but once you try them you will be glad you too will be addicted.
Top Review by xtinabeans
I used turbinado instead of brown sugar plus a little honey. I didn't have buttermilk so I used regular milk with a little sour cream. I didn't have raisins. I doubled it then split into 3 parts and added chocolate chips to one (pretty good), frozen blueberries and raspberries to one (good), and date chunks and coconut flakes to the third (very good! So yummy, I will only do this one in the future) The doubled recipe made 3 dozen muffins and they took only 28 minutes to cook.
- 1 1⁄2 cups oat bran
- 1 cup all-purpose white flour
- 1 cup wheat bran
- 1 cup ground flax seeds (not whole)
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 navel oranges
- 1 cup brown sugar, packed
- 1 cup buttermilk (or buttermilk powder and water to equal 1 C)
- 1⁄2 cup canola oil
- 2 eggs
- 1 1⁄2 cups golden raisins
Directions See How It's Made
- Preheat oven to 350 degrees.
- Line two medium size muffin pans (2-1/2" muffins) with paper muffin cups.
- In medium bowl put all dry ingredients together (except brown sugar) mix together and set aside.
- If using buttermilk powder, add it here and add the water with the wet ingredients.
- Wash and cut the stem end off the oranges.
- Cut into small equal pieces skins and all.
- Put into workbowl of food processor and pulse until pieces are about the size of large raisins.
- Put oranges into a large bowl, add all the wet ingredients and brown sugar.
- Mix together by hand then add in dry ingredients and stir until all are incorporated.
- Allow to stand about 3 minutes then fill each muffin cup to top.
- Each cup will take about 1/4°C These are dense and do not rise much.
- Top off each with any leftover mixture.
- Bake at 350 degrees for 40 minutes, remove from pan to wire rack to cool.
- To freeze; Allow to cool for at least 4 hours, I put 6 in each plastic bag. To reheat, Reheat from frozen state for one minute or thaw at room temperature and reaheat for about 15 seconds. Microwave ovens vary a lot so you may have to modify the time.