ORANGE BRAN FLAX MUFFINS
Steps:
- Preheat oven to 350F or 177C
- Line 12 muffin tins with paper inserts or use non-stick spray (there will be extra batter so consider using some ramekins for extra muffins)
- Place dry ingredients in a large bowl and stir to mix
- Place wet ingredients in a blender and blend until smooth
- Add the wet ingredients to the dry ingredients and mix just until combined (add extras if using)
- Divide batter into muffin cups
- Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean
BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
ORANGE BRAN FLAX MUFFINS
Melt in your mouth muffin. The Prevention reports states that these muffins defeat breast cancer. I tried them and they are good tasting muffins.
Provided by Mary in LA.
Categories Quick Breads
Time 33m
Yield 24 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Line two 12-cup muffin pans with paper liners, or coat with cooking spray.
- In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder and salt; set aside.
- In a blender of food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.
- Pour orange mixture into dry ingredients.
- Mix until well blended.
- Stir in raisins.
- Divide batter evenly among muffin cups.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 5 minutes before removing to a cooling rack.
Nutrition Facts : Calories 193.8, Fat 8.6, SaturatedFat 0.9, Cholesterol 15.9, Sodium 169.1, Carbohydrate 29.6, Fiber 4.6, Sugar 16, Protein 4.5
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
ORANGE BRAN FLAX MUFFINS
Steps:
- Preheat the oven to 375F. Line two 12-cup muffin pans with paper liners, or coat the pans with cooking spray. In a large bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder, and salt. Set aside. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins. Divide batter evenly among muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before removing to a cooling rack.
FLAX SEED-BRAN MUFFINS
These are low-fat and low-sugar, which is good for us diabetics. I use a little real sugar with the Splenda, because the texture turns out better, and my blood-sugar levels are under control, but some diabetics may want to use a cup of Splenda and no brown sugar. (or use Splenda Brown Sugar Blend-I have never used it so don't know the proportions)
Provided by Outta Here
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Coat a 12-count muffin tin with nonfat cooking spray.
- In a large bowl, combine liquid ingredients with All-Bran and brown sugar. Stir until moist and set aside for 5 minutes.
- In another bowl, combine remaining ingredients. Add to bran mixture and stir gently until blended. Do not overmix.
- Spoon batter into muffin cups (batter will be thin) until they are 1/2-3/4 full. Bake 15-20 minutes or until wooden pick inserted in center of muffin comes out clean. DO NOT OVERBAKE! Remove from oven and let sit 5 minutes. Remove to wire rack to cool.
Nutrition Facts : Calories 110.5, Fat 3.5, SaturatedFat 0.3, Cholesterol 0.4, Sodium 190.9, Carbohydrate 19.1, Fiber 2.4, Sugar 6.3, Protein 2.8
ORANGE-BLUEBERRY BRAN MUFFINS
Not your ordinary bran muffin. Addition of olive oil and protein powder add in a little extra health benefit.
Provided by vycross
Time 1h10m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 20.7 mg, Fat 8.4 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 1.9 g, Sodium 277.5 mg, Sugar 11.1 g
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