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Orange-Bran Muffins Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Honey||3⁄4 Cup (12 tbs)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Oat bran||2 Cup (32 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Dark unsulphured molasses||1⁄4 Cup (4 tbs)|
|Carrots||2 , peeled, shredded (0.75 Cup)|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Light vegetable oil cooking spray||1|
Calories 243 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.7%
Saturated Fat 0.35 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 253.1 mg10.5%
Total Carbohydrates 59 g19.6%
Dietary Fiber 3.9 g15.8%
Sugars 28.7 g
Protein 6 g12.6%
Vitamin A 35.2% Vitamin C 27.8%
Calcium 17.6% Iron 19.4%
*Based on a 2000 Calorie diet
Sift the flour, baking powder, baking soda, salt, and spices together and set aside.
Whisk the honey and orange juice to blend.
Add the oat bran and whisk thoroughly.
Combine the buttermilk and molasses in a large mixing bowl and whisk well.
Thoroughly mix in the carrot, then the oat bran mixture.
Add the raisins to the flour mixture and stir into the oat bran-buttermilk mixture with a wooden spoon.
Fold in the yogurt.
Spray vegetable oil spray over the surface of 12 large muffin tin cups for about 3 seconds, covering as much of the exposed surface as possible.
Spread the oil evenly into the wells with your fingers.
Fill the wells to the top with batter.
Bake for 25 to 30 minutes, until a tester inserted into the center of a muffin comes out clean.