Cranberry Orange Bran Muffins
Try this Cranberry Orange Bran Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, beaten
- 1/2 cup sugar
- 1/2 cup unsweetened applesauce
- 2 1/2 teaspoons baking soda
- 2 cups wheat bran
- 2 1/2 cups flour (you can use a combo of white & whole wheat.
- 1/3 cup fresh squeezed orange juice or from concentrate (i
- 1 2/3 cups milk (can definitely substitute any type of milk almond, soy, coconut - i used 1 % )
- 2 tablespoons orange zest save additional for garnish
- 3/4 cup dried cranberries additional for garnish
- handful of pumpkin seeds for garnish
- Carbohydrate 28.9531172430886 g
- Cholesterol 101.677083333333 mg
- Fat 40.0140077791231 g
- Fiber 16.4330969494849 g
- Protein 6.24330167160464 g
- Saturated Fat 24.5333748613104 g
- Serving Size 1 1 Serving (106g)
- Sodium 2599.01770112901 mg
- Sugar 12.5200202936037 g
- Trans Fat 2.99887502802313 g
- Calories 439 calories
Preheat oven to 350F and prepare a 12 cup muffin tin with liners or grease well.Combine dry ingredients in a large bowl.In a separate bowl, squeeze orange juice from orange(s) or use from concentrate and combine with enough milk to make 2 cups total. Add zest from oranges, saving some for the garnish. Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix just until combined with a wooden spoon. DON'T OVERMIX or you will end up with dry muffins. Nothing worse than a DRY MUFFIN!Stir in cranberries.Divide between muffin tins, and bake for 18-20 minutes.Garnish with additional orange zest, cranberries and pumpkin seeds if desired.
