Orange-Cranberry Bran Muffins
photo by M in MN
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 118.29 ml all-bran cereal
- 118.29 ml wheat bran
- 236.59 ml buttermilk
- 1 egg
- 0 canola oil
- 118.29 ml boiling water
- 78.78 ml sugar substitute
- 14.79 ml frozen orange juice concentrate, thawed
- 4.92 ml orange zest
- 4.92 ml vanilla extract
- 236.59 ml whole wheat flour
- 177.44 ml ground flax seeds
- 7.39 ml baking soda
- 4.92 ml cinnamon
- 2.46 ml ground ginger
- 1.23 ml salt
- 354.88 ml fresh cranberries
directions
- Preheat oven to 400°F Line or grease 12 muffin cups and set aside.
- Combine the bran cereal and wheat bran in a large bowl. Stir in the boiling water to moisten and set aside for 5 minutes. Mix in the buttermilk, egg, oil, sugar substitute, orange juice concentrate, orange zest and vanilla.
- In a separate bowl, combine the flour, flaxseed, baking soda, cinnamon, ginger, and salt. Stir in the cranberries. Stir into the bran mixture until just moistened.
- Divide the batter among the muffin cups and bake for about 25 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and let cook in the pan for about 5 minutes, then remove to cook slightly before serving.
- Storage: The muffins can be stored, covered, at room temperature for up to 2 days or frozen for up to 1 month. To freeze, wrap each muffin individually, then place them in a resealable plastic bag or airtight container.
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Reviews
-
Made as directed and they were good. The NEXT time, I changed a few things and they were better: The ginger overpowered the orange, so I cut it to 1/8 t.; increased orange zest to 1 &1/2 Tb.; and used heated OJ concentrate to replace the hot hot water. The directions did not say so, but I cut each cranberries in half. The sugar substitute I used was 1/8 c. splenda and 1/8c Stevita (stevia). Moist, dense muffins. Made 16 of them.