Orange Cran Bran Muffins Recipes

CRAN-ORANGE MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Meanwhile, in a small saucepan, combine the sugar, orange juice and zest. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins.

CRAN-ORANGE BRAN MUFFINS

Steps:

• In a bowl, combine yogurt and cereal; let stand for 5 minutes. In a large bowl, combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange zest into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

SUPER EASY ORANGE CRANBERRY BRAN MUFFINS

Steps:

• (Krusteaz mixes are on the cake mix aisle, the 15 oz is approx, I do not have a box on hand and just guessed for the recipe).
• Soak the All Bran Cereal in the water for 5 minutes.
• Spray muffin tins with Pam.
• Add the baking powder and the muffin mix to the cereal and mix well.
• Batter will be thick.
• Drain the can of cranberries and add the berries to the mix.
• Drop into muffin tins.
• Bake at 400 degrees for 16-18 minutes or until toothpick inserted in center comes out clean.
• (Use ONLY the FAT FREE Krusteaz mixes with this recipe- for some reason the regular mixes dont taste as well- they have the orange cranberry, Apple Cinnamon and Blueberry- the blueberry is just as good as the orange cranberry, I have not tried apple cinnam).

ORANGE-CRANBERRY BRAN MUFFINS

Steps:

• 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.

CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
• Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
• Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

CRANBERRY OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• In a bowl combine dry ingredients (flour - baking powder) and set aside.
• In another bowl beat together eggs, vegetable oil and milk and stir into dry ingredients.
• Stir in cranberries, walnuts and orange peel.
• Pour into muffin tins and bake for 20 minutes or until muffins are done.

CRAN BRAN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine bran and brown sugar in a large bowl.
• Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
• Beat oil, eggs, molasses, and orange zest into the bran mixture.
• Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

WHOLE ORANGE - CRANBERRY - FLAX - BRAN - MUFFINS

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.