Orange-Cranberry Bran Muffins
1
Person talking
This is a recipe from the G.I. Diet book. They are loaded with fibre but taste really nice. Not a light cake like muffin. The cranberries give these muffins a nice little burst of tartness. I didn't have any fresh cranberries so I used dried.
- Ready In:
- 40mins
- Serves:
- Yields:
- Units:
1
Person talking
ingredients
- 1⁄2 cup all-bran cereal
- 1⁄2 cup wheat bran
- 1 cup buttermilk
- 1 egg
- 1⁄4 canola oil
- 1⁄2 cup boiling water
- 1⁄3 cup sugar substitute
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 3⁄4 cup ground flax seeds
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1 1⁄2 cups 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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@Reggies Mom
Contributor
@Reggies Mom
Contributor
"This is a recipe from the G.I. Diet book. They are loaded with fibre but taste really nice. Not a light cake like muffin. The cranberries give these muffins a nice little burst of tartness.
I didn't have any fresh cranberries so I used dried."
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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.Reply
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Reply
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This is a recipe from the G.I. Diet book. They are loaded with fibre but taste really nice. Not a light cake like muffin. The cranberries give these muffins a nice little burst of tartness. I didn't have any fresh cranberries so I used dried.
