Cranberry Orange Bran Muffins
Indulge in the wholesome goodness of Cranberry Orange Bran Muffins, a perfect blend of hearty and zesty flavors! These moist, nutrient-packed muffins combine the earthy richness of bran cereal with the vibrant tang of freshly squeezed orange juice and orange zest. Sweet pops of dried cranberries add a delightful fruity contrast to every bite. This recipe incorporates healthier swaps like unsweetened applesauce and a mix of whole wheat flour for a balanced treat that’s both delicious and nourishing. Ready in just 35 minutes, these muffins are ideal for breakfast on the go, a satisfying snack, or even a light dessert. Serve them warm with a touch of butter or cream cheese for an extra layer of indulgence. Effortless to prepare and brimming with fiber and flavor, Cranberry Orange Bran Muffins are a must-try addition to your baking repertoire!
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Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 1 cup Orange juice
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 large Egg
- 0.75 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 0.75 cup Dried cranberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease the cups.
In a large mixing bowl, combine the bran cereal and orange juice. Stir to combine and let sit for about 10 minutes so the bran can soften.
In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In the bowl with the softened bran mixture, beat in the egg, brown sugar, applesauce, vegetable oil, vanilla extract, and orange zest until fully mixed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the dried cranberries, ensuring they are evenly distributed throughout the batter.
Scoop the batter equally into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these muffins as-is or with a smear of butter or cream cheese!
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 36.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 429.0 g | 156% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 220.9 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 239 mg | 18% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
