Whole Fruit Orange Bran Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 36 |
|
Use a navel orange, as they are seedless and juicy. Organic oranges should be used, as conventionally grown ones have a lot of pesticides in their peels. Adapted from Living the G. I. Diet . They will keep up to 2 days, otherwise freeze them for up to a month. Ingredients:
2 cups whole wheat flour |
1/2 cup wheat bran (not the bran cereal, the real thing) |
1/4 cup sugar substitute |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 pinch salt |
1 whole navel orange |
3/4 cup skim milk |
1/2 cup fresh orange juice |
1/4 cup non-hydrogenated soft margarine |
1 egg |
1 teaspoon vanilla extract |
Directions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, combine the dry ingredients (flour though salt) and whisk to combine.
3. Scrub the orange and cut into 8 wedges, peel and all. Place in the work bowl of a food processor and pulse until finely chopped, nearly a puree. Add the milk through vanilla and pulse until combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined. Divide into 12 greased or paper-lined mufffin cups and bake until golden and firm to the touch, about 20 minutes.
|
|