Cranberry Date Orange Bran Muffins Recipes

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.

CRANBERRY ORANGE BRAN MUFFINS

Steps:

• Combine dry ingredients in a large bowl.
• In a separate bowl, squeeze orange juice from orange(s) and combine with enough low-fat milk to make 2 cups total. Add zest from orange(s). Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix well by hand. Stir in cranberries.
• Divide between muffin tins, and bake at 350°F for 18-20 minutes.

CRANBERRY DATE ORANGE BRAN MUFFINS

Steps:

• Combine dry ingredients in a large bowl.
• In a separate bowl, squeeze juice from orange and combine with enough milk to make 2 cups. Add zest. Mix in applesauce, vanilla, and eggs.
• Add wet ingredients to dry ingredients and mix well.
• Stir in cranberries and dates.
• Divide into muffin tins and bake at 350 degrees F for 18-20 minutes.

ORANGE DATE MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Combine eggs, orange juice and butter; mix well. Stir into dry ingredients just until moistened. Fold in dates, walnuts and orange zest. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

JUMBO ORANGE-CRANBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
• Stir flour, salt, and baking soda together in a bowl.
• Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
• Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
• Scoop batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.

EASY CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
• Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

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 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 peel into yogurt mixture. Stir into dry ingredients just until moistened.
• Fold in cranberries.
• Coat muffins cups with nonstick 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.

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.

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.

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 ORANGE PECAN OAT BRAN MUFFINS RECIPE - (4/5)

Steps:

• Preheat oven to 350. Spray muffin pan with PAM. Stir together oat bran, flour, baking powder and soda and salt and brown sugar. Add cranberries and pecans. In a seperate bowl, whish milk, veg oil, o.j., egg, yogurt and orange rind. Add to flour mixture, stir til moistened. Spoon into muffin pans and bake 18-20 mins.

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-BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Combine wheat bran and oat bran in a large bowl. Stir in sour cream and milk; let stand for 10 minutes.
• Meanwhile, combine brown sugar, both flours, protein powder, baking powder, baking soda, and salt in a separate bowl. Gently stir blueberries into the mixture until they are coated.
• Stir olive oil, egg, orange juice and zest, and vanilla into the bran mixture. Add flour mixture and stir until just blended. Drop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Remove muffins to a wire rack and let cool completely, about 25 more minutes.