Best Orange Bran Muffins Recipes

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.

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.

WHOLE ORANGE - CRANBERRY - FLAX - BRAN - MUFFINS

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.

LOW-FAT APPLE ORANGE OAT BRAN MUFFINS

Steps:

• In large bowl, combine flour, sugar, oat bran, baking powder and soda, salt and cinnamon.
• Combine buttermilk, egg, orange rind and juice in a separate bowl.
• Stir wet ingredients into dry ingredients, mixing just until moistened.
• Stir in apples and raisins.
• Spoon into greased muffin tins.
• Sprinkle with wheat germ.
• Bake at 400 for 18-20 minutes.

ORANGE-DATE BRAN MUFFINS (HEALTHIER!)

Steps:

• Preheat oven to 400*. Lightly coat a 12-cup muffin pan with nonstick spray or line with paper liners.
• In a large bowl, stir together the bran, orange juice, honey, and molasses. Set aside for about 5 minutes.
• In a medium bowl, stir together the unbleached or all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
• Stir the applesauce, egg whites, and orange peel into the bran mixture. Add the flour mixture and stir just until combined. Fold in the dates.
• Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes. Invert onto the rack and serve warm or at room temperature.

ORANGE BRAN FLAX MUFFINS

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.

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).

LOW-FAT ORANGE DATE NUT BRAN MUFFINS (HIGH FIBER)

Steps:

• Heat oven to 400 degrees. Grease one 12-cup muffin tin.
• In a large bowl, combine bran cereal, water and oil, stirring until bran softens.
• In a small bowl, whisk buttermilk, Orange Juice, molasses, honey, orange zest, and egg until blended.
• In a small bowl, combine flours, baking soda and salt. Add buttermilk mixture to bran, stirring to combine. Add flour mixture, dates and walnuts to bran mixture, stirring just until flour is moistened.
• Spoon into muffin cups, and bake until top springs back when lightly pressed, about 18 minutes.
• Let cool in pan 5 minutes before removing to wire rack.

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.

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.

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.

ORANGE-RAISIN BRAN MUFFINS

Steps:

• Stir all ingredients in bowl to mix well.
• Refrigerate overnight.
• Heat oven to 375.
• Grease 2" muffin tins or use paper fillers.
• Spoon batter into cups, filling each 2/3 full.
• Let batter stand 20-30 minutes until it reaches room temp.
• Bake 12-14 minutes until brown.
• This freezes well.

ORANGE BRAN FLAX MUFFINS

Steps:

• 1. Preheat oven to 375. Line two 12-cup muffin pans with paper liners, or coat the pans with cooking spray. In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder, and salt. set aside
• 2. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.
• 3. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins.
• 4. Divide batter evenly among muffin cups. Bake for 18-20 min. Cool in pans 5 min. Before removing to a cooling rack

SPICY ORANGE BRAN MUFFINS

Steps:

• Combine bran and buttermilk, let stand while assembling other ingredients.
• In bowl, combine remaining dry ingredients.
• In another bowl, combine egg, brown sugar, honey, molasses and oil.
• Mix well.
• Add bran mixture.
• Add dry ingredients.
• Bake in sprayed muffin tin in 375 degree oven for 20 minutes.
• Best served warm.

BANANA-ORANGE BRAN MUFFINS WITH PECANS AND RAISINS

Steps:

• Preheat oven to 400 degrees.
• Spray 12-cup muffin tin with nonstick cooking spray and set aside.
• In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil.
• Stir in bran flakes, let sit about 15 minutes to soften cereal.
• In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt.
• Add to cereal mixture and stir just until combined.
• Gently fold in raisins and pecans. Spoon batter evenly into muffin tins.
• Bake 20 to 25 minutes or until done.
• Cool 5 minutes in tin.

ORANGE, BANANA AND OAT BRAN BREAKFAST MUFFINS

Steps:

• Preheat oven to 180°C Brush 12 medium (80ml/1/3-cup) non-stick muffin pans with the melted butter to lightly grease.
• Sift the flours and allspice into a medium bowl. Return the husks to the bowl. Add the oatbran and sugar, and mix well.
• Whisk the orange rind, orange juice, oil and eggs together in a large jug until well combined. Add to the flour mixture with the banana and use a wooden spoon to mix until just combined.
• Spoon mixture evenly into muffin pans. Bake in preheated oven for 24 minutes or until a skewer inserted into centre of muffins comes out clean.
• Set aside for 5 minutes before turning onto a wire rack to cool slightly. Serve warm or at room temperature, dusted lightly with icing sugar and accompanied by ricotta.

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.

LOW-FAT, HIGH FIBER ORANGE BRAN MUFFINS

Steps:

• Cut orange into pieces, remove seeds, leave peel on.
• Put in blender and puree along with orange juice.
• Add egg, butter and applesauce.
• Puree again.
• Combine dry ingredients, stir in contents of blender.
• Barely mix in blueberries.
• Spoon muffin cups 3/4 full.
• Bake at 375 for 17 minutes.

APPLE-ORANGE OAT BRAN MUFFINS RECIPE

Steps:

• In large bowl, combine bran, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Combine buttermilk, egg, orange rind and juice. Stir into dry ingredients just until moistened. Stir in apple and raisins. Spoon into greased or paper-lined muffin cups. Sprinkle with wheat germ. Bake at 375°F (for dark pan) for 15-16 minutes or until golden brown. Cool a few minutes and then remove from pan.

ORANGE BRAN AND FLAX MUFFINS

Steps:

• Heat oven to 375 degrees. In a large mixing bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder and salt; set aside. In a blender container, combine cut-up oranges, sugar, buttermilk, oil, eggs and soda; process until blended. Pour into dry ingredients and mix well. Stir in raisins. Divide dough evenly into 24 greased muffin cups. Bake at 375 degrees for 18-20 minutes or until they test done. Muffins freeze well.