COOKING WITH THE SNAP – Orange Cranberry Bran Flax Muffins
Published 9:49 am Friday, March 19, 2021
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Orange Cranberry Bran Flax Muffins
I featured this recipe at the beginning of the pandemic and highlighted at the end of 2020. I’ve changed it a bit to include cranberries instead of raisins. These muffins are packed with fiber and taste so yummy! It makes 24 muffins, so make some to freeze for later or share with a neighbor or friend. You may have difficulty finding some ingredients at your grocery store or box store, but I had luck finding them at our local health food store.
1 1/2 cups (375 mL) oat bran
1 cup (250 mL) all-purpose flour
1 cup (250 mL) flaxseed, ground
1 cup (250 mL) wheat bran
1 Tablespoon (15 mL) baking powder
1/2 teaspoon (2.5 mL) salt
2 oranges, quartered and seeded (I simply cut ends off my oranges, quartered but didn’t seed. You put orange and peeling in the blender. I use 3 oranges for extra flavor and moisture.)
1 cup (250 mL) brown sugar
1 cup (250 mL) butter milk (I used low fat)
1/2 cup (125 mL) canola oil
1 teaspoon (5 mL) baking soda
1 1/2 cup (375 mL) golden raisins or dried cranberries
Preheat the oven to 375 degrees F.
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 or cranberries.
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.
Yields – 24 muffins
From the Kitchen of Lori Ivey