Whole Fruit Orange Bran Muffins Recipes
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.
Provided by zeldaz51
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, combine the dry ingredients (flour though salt) and whisk to combine.
- 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.
- 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.
Nutrition Facts : Calories 144.4, Fat 4.8, SaturatedFat 0.8, Cholesterol 15.8, Sodium 197.1, Carbohydrate 22.9, Fiber 3.6, Sugar 4.8, Protein 4.4
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
CRAN-ORANGE BRAN MUFFINS
With their pleasant orange-and-cranberry flavor, these moist muffins from Kera Bredin of Vancouver, British Columbia make a great lunch-box stuffer or after-school snack.
Provided by Taste of Home
Time 35m
Yield 17 muffins.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 161 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 195mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 4g protein.
CLASSIC BRAN MUFFINS
A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
Provided by Janet Kalman Villada
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 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
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