Whole Fruit Orange Bran Muffins

Use a navel orange, as they are seedless and juicy. Organic oranges should be used, as conventionally grown ones have a lot of pesticides in their peels. Adapted from "Living the G. I. Diet". They will keep up to 2 days, otherwise freeze them for up to a month.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2  cups whole wheat flour
• 1⁄2 cup  wheat bran (not the bran cereal, the real thing)
• 1⁄4 cup sugar substitute
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1  pinch salt
• 1  whole navel orange
• 3⁄4 cup skim milk
• 1⁄2 cup  fresh orange juice
• 1⁄4 cup  non-hydrogenated  soft margarine
• 1  egg
• 1  teaspoon vanilla extract

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, combine the dry ingredients (flour though salt) and whisk to combine.
3. Scrub the orange and cut into 8 wedges, peel and all. Place in the work bowl of a food processor and pulse until finely chopped, nearly a puree. Add the milk through vanilla and pulse until combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined. Divide into 12 greased or paper-lined mufffin cups and bake until golden and firm to the touch, about 20 minutes.