Orange-Cranberry Bran Muffins
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: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup all-bran cereal
- 1⁄2cup wheat bran
- 1cup buttermilk
- 1
- 1⁄4
- 1⁄2cup boiling water
- 1⁄3cup sugar substitute
- 1tablespoon frozen orange juice concentrate, thawed
- 1teaspoon orange zest
- 1teaspoon vanilla extract
- 1
- 3⁄4
- 1 1⁄2teaspoons baking soda
- 1teaspoon cinnamon
- 1⁄2teaspoon ground ginger
- 1⁄4teaspoon salt
- 1 1⁄2cups fresh cranberries
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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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