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Recipes
Orange Bran Flax Muffins
| Yields |
36 Muffins |
| Serving Size |
1 Muffin |
| 13 oz. |
Oat Bran |
| 8 oz. |
All-purpose Flour |
| 11.5 oz |
Flaxseed* |
| 4 oz. |
Natural Bran |
| 3/4 oz. |
Baking Powder |
| 1/4 oz. |
Salt |
| 3 oz. Frusto or 13 oz. |
Oranges
(washed, quartered, seeded) |
| 8 oz. |
Brown Sugar |
| 16 oz. |
Buttermilk |
| 8 oz. |
Canola Oil |
| 7 oz. |
Eggs |
| .29 oz. |
Baking Soda |
| 1/4 lb. |
Raisins** |
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In a large bowl, combine oat bran, flour, flaxseed, bran, baking powder and salt. Set aside. |
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In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well. |
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Pour orange mixture into dry ingredients. Mix until well blended. |
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Stir in raisins |
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Fill paper lined muffin tins almost to the top. |
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Bake in 375° oven for 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean. |
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Cool in tins 5 minutes before removing to cooling rack. |
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* Flaxseed may also be ground. Measure first, then grind or mill. |
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** For chocolate lovers, substitute white chocolate chips for raisins. |
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