WHOLE ORANGE - CRANBERRY - FLAX - BRAN - MUFFINS
Rose's adaptation from Shirley. Yummy morning muffins with a twist; you blender in whole oranges! Be careful about eating too many - the fiber can be potent.
Provided by origamifreak
Categories Breakfast
Time 40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 375.
- prepare a muffin pan with paper liners.
- combine dry ingredients except baking soda in a large bowl and set aside.
- in blender combine sugar, buttermilk, oil, eggs, and baking soda.
- add orange wedges to blender and puree well. Make sure the orange rind is really well pulverized into tiny bits.
- mix blender contents with bowl of dry ingredients.
- stir in cranberries.
- fill muffin liners nearly to top.
- bake 20 - 25 minutes.
Nutrition Facts : Calories 188.5, Fat 10.8, SaturatedFat 1.4, Cholesterol 18, Sodium 168.4, Carbohydrate 23, Fiber 4.2, Sugar 10.9, Protein 4.5
BRAN MUFFINS WITH APPLESAUCE
This is one of my favorite bran muffin recipes, handed down from my mom. I made a few tweaks to make it even healthier. Add some raisins for a touch of sweetness.
Provided by elizabethann
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
- Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 22.1 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 287.9 mg, Sugar 11.1 g
ORANGE OAT AND FLAX BRAN MUFFINS
I got this recipe from the food column of our newspaper a long time ago, but I think it was originally from Outspan Oranges. I have made alterations to the recipe, using dry buttermilk powder, and changing the raisins to either dried cranberries or fresh blueberries. The original recipe just cut the oranges into quarters, and blitzed them in the food processor, but I prefer to zest them with a microplane grater, peel off the pith, and chop them finely, reserving the juice to add with the liquids. I often add nuts to the batter as well. If using buttermilk powder, (I use 1/3 cup), mix it with the flour, and add 1 cup of warm water to the wheat bran and let it cool before mixing with the other ingredients.
Provided by Sweet Baboo
Categories Quick Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Mix all dry ingredients together in a mixing bowl.
- Place oranges in a food processor and blitz until finely chopped.
- Add other liquid ingredients, and blitz until combined.
- Pour liquids into mixing bowl and combine with the dry ingredients until just barely incorporated.
- Scoop into 24 medium greased muffin cups and bake for 18-20 minutes until browned.
Nutrition Facts : Calories 191.6, Fat 8.7, SaturatedFat 0.9, Cholesterol 15.9, Sodium 168.9, Carbohydrate 29.2, Fiber 5, Sugar 16, Protein 4.6
ORANGE BRAN FLAX MUFFINS
My MIL first introduced me to these moist, delicious....and Healthy muffins. This recipe was originated in connection with breast cancer prevention. sometimes, I tweak the ingredients a bit, as some I did not have on hand. These are great to bring to family gatherings or breakfast meetings. I usually make a double recipe and...
Provided by JD Jones
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375. Line two 12-cup muffin pans with paper liners, or coat the pans with cooking spray. In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder, and salt. set aside
- 2. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.
- 3. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins.
- 4. Divide batter evenly among muffin cups. Bake for 18-20 min. Cool in pans 5 min. Before removing to a cooling rack
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