Muffins

Orange, Flax and Bran Muffins

Jenn Swanson
March 11, 2013
153

These have everything in them but the kitchen sink, and all of it healthy! I find one of these as a morning snack at work holds me right till lunch. They are dense and full of fiber and have a lovely orange flavor.

24
1 1/2 cups oat bran
1 cup natural wheat bran
1 cup ground flax seed
1/2 cup whole flax seed
1 cup flour
1/2 cup raw sunflower seeds
1 TBsp baking powder
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg or allspice

2 whole oranges, one peeled and sectioned, the other unpeeled and washed then sliced into quarters
1 cup brown sugar
1 cup buttermilk (or 1 TBsp white vinegar and fill the 1 cup measure up with milk to make your own)
1/2 cup canola oil
2 eggs
1 1/2 cups raisins
Preheat oven to 375. Oil muffin tins (24) In a food processor or powerful blender, combine oranges (including the unpeeled one), brown sugar, buttermilk, oil and eggs. Blend until smooth and set aside. In a large bowl, mix together oat bran, wheat bran, flax seed, flour, baking soda and powder, salt, cinnamon and nutmeg. Pour orange puree mixture into the dry ingredients and stir until smooth. Add raisins and stir. Fill well-greased muffin tins 3/4 full. Bake for 18-20 mins or until a wooden toothpick inserted in center comes out clean. Makes 24 regular sized muffins.
Nutritions

Calories
208

Sodium
95mg
3% DV

Fat
8g
13% DV

Protein
4g
8% DV

Carbs
31g
10% DV

Fiber
5g
20% DV
Snack Low-Sulfite Vegetarian American Low-Fat High-Fiber Baked