Cranberry Orange Pecan Oat Bran Muffins Recipe 45

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.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

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.

Steps:

• Preheat oven to 400 degrees F.
• Soak oats in yogurt or sourcream just enough to make it moist.
• Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
• In a separate bowl, add oil, sugars, and egg.
• Beat until well blended.
• Gradually fold in dry ingredients.
• Add chopped cranberries and orange zest.
• Put in greased muffin tins.
• Bake for 20 minutes.

Steps:

• In a large bowl, combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds; puree in a blender or food processor If necessary, add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375° for 10-25 minutes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
• In a small bowl soak oats in orange juice and water for 15 minutes.
• In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
• In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
• Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

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).

Steps:

• Pan preparation:
• Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
• Muffins:
• Position rack in center of the oven. Preheat oven to 400°F.
• In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
• Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
• In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
• Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
• Cooks' Note
• If you are baking the muffins at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
• If baking at 5,000 feet:
• Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
• If baking at 7,000 feet:
• Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
• If baking at 10,000 feet:
• Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.