Posted by: shelleyjomoozings | November 5, 2008

Orange Bran Flax Muffins

Orange Bran Flax Muffins
Mom brought some of these muffins when she came to visit. They are yummy!
She gave me a copy of the recipe, so I am sharing it with you. When I start a morning with one of these and an egg, or with some almond butter on one, I am full for hours, and have no cravings, hunger or weakness. Plus, it keeps you moving, if you know what I mean.
Keep them frozen, and pull a few out at a time into a baggie in the fridge and they stay very moist and fresh.
Today, I didn’t have the full amount of raisins, so I added a mashed up banana. They are good! I think you should be able to change the fruit around, but the golden raisins are wonderful in it and stay moist.)
Enjoy!
Orange Bran Flax Muffins
Dry
1 1/2 cups oat bran
1 cup all-purpose flour
1 cup flaxseed, ground
1 cup wheat bran
1 Tbsp baking powder
1/2 tsp salt
 
Wet
2 oranges, quartered
and seeded
1 cup brown sugar
1 cup buttermilk
1/2 cup olive oil (recipe: canola)
2 eggs
1 tsp baking soda
1 1/2 cups golden raisins
 
1. Preheat the oven to 375 degrees F.
Grind the flaxseed if it is not ground already. Measure first, then grind.
2. Line two 12-cup muffin pans with paper liners, or coat the pans with cooking spray.
3. In a large bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder, and salt. Set aside.
4. In a blender or food processor, blend the oranges first.
Then combine the oranges, brown sugar, buttermilk, oil, eggs and baking soda.
Blend well.
5. Pour orange mixture into the dry ingredients. Mix until well blended.
6. Stir in raisins.
7. Divide batter evenly among muffin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pans for 5 minutes before removing to a cooling rack.
Makes 24 muffins.
Per muffin:
186 calories, 4 g protein, 30 g carbohydrate, 8 g fat, 1 g saturated fat, 18 mg cholesterol, 3 g fiber, 140 mg sodium, 4 g flaxseed.
Recipe courtesy of Flax Council of Canada and Saskatchewan Flax Development Commission.
Note: We know this muffin is higher in fat than what we usually recommend. However, nearly half the fat is alpha-lipolenic acid – the plant version of omega-3, which is sorely missing in most diets. We think it is worth finding room for this muffin in your daily low-fat plan.
Shelley’s Note:
I grind the whole flax seed in my vita-mix, and I have also used a coffee bean grinder, which works great. You can also find the flax seed already ground into flour in most supermarkets.

 

 

 

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Responses

  1. Hmm…another recipe for me to try. I love altering muffin and bread recipes! Sounds yummy. There is nothing like something simple to keep you going through the day.

    Blessings my friend!


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