Orange Bran Flax Muffins Recipes

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.

Steps:

• Preheat oven to 375°F.
• Line muffin pan with paper liners (12) or coat the muffin tins lightly with cooking spray.
• In a large bowl, combine dry ingredients and set aside.
• Beat the applesauce, eggs, oil, brown sugar, vanilla and orange peel with a fork until well mixed. Note: the liquid ingredients will all fit in a 2c measuring cup with enough room to mix them together.
• Pour into dry ingredients and mix by hand being careful not to over mix.
• Fold in nuts and dried fruit.
• Spoon batter into muffin cups and if desired, sprinkle with a bit of oatmeal flakes.
• Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 5 minutes before placing on a cooling rack.
• Freezes well if placed in a zip lock bag. Just microwave 15-30 seconds to reheat.

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.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350°F.
• Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
• Stir in carrots, apples, raisins and nuts.
• Combine milk, beaten eggs and vanilla.
• Pour liquid ingredients into dry ingredients.
• Stir until ingredients are moistened. DO NOT OVER MIX.
• Fill muffin cups 3/4 full.
• Bake for 15-20 minutes.

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.

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.