Orange Oat and Flax Bran Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I got this recipe from the food column of our newspaper a long time ago, but I think it was originally from Outspan Oranges. I have made alterations to the recipe, using dry buttermilk powder, and changing the raisins to either dried cranberries or fresh blueberries. The original recipe just cut the oranges into quarters, and blitzed them in the food processor, but I prefer to zest them with a microplane grater, peel off the pith, and chop them finely, reserving the juice to add with the liquids. I often add nuts to the batter as well. If using buttermilk powder, (I use 1/3 cup), mix it with the flour, and add 1 cup of warm water to the wheat bran and let it cool before mixing with the other ingredients. Ingredients:
1 cup wheat bran |
1 1/2 cups oat bran |
1 cup of soft whole wheat flour |
1 cup of golden flax seed, grind in coffee grinder after measuring |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 cup brown sugar |
1 1/2 cups raisins |
2 whole oranges, washed quartered and seeded |
1 cup buttermilk |
1/2 cup canola oil |
2 eggs |
Directions:
1. Preheat oven to 375°F.
2. Mix all dry ingredients together in a mixing bowl.
3. Place oranges in a food processor and blitz until finely chopped.
4. Add other liquid ingredients, and blitz until combined.
5. Pour liquids into mixing bowl and combine with the dry ingredients until just barely incorporated.
6. Scoop into 24 medium greased muffin cups and bake for 18-20 minutes until browned.
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