Orange-Bran Muffins Recipe
Orange-Bran Muffins is an irresistible mouth-watering recipe. An easy to prepare baked recipe, Orange-Bran Muffins is a dish that you would surely love to try.
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Honey | 3/4 Cup (16 tbs) | |
| Orange juice | 1 1/2 Cup (16 tbs) | |
| Oat bran | 2 Cup (16 tbs) | |
| Buttermilk | 1/4 Cup (16 tbs) | |
| 1/4 cup dark unsulphured molasses | ||
| Shredded carrot | 3/4 Cup (16 tbs), peeled | |
| Golden Raisins | 3/4 Cup (16 tbs) | |
| 1/4 cup plain nonfat yogurt | ||
| Light vegetable oil cooking spray | ||
Directions
Preheat the oven to 375 degrees.
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.
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.
Chef
