Orange Raisin Bran Muffins
Brighten up your breakfast routine with these Orange Raisin Bran Muffins, a wholesome yet flavorful treat that combines the heartiness of bran cereal with a refreshing burst of citrus. Infused with fresh orange juice, vibrant orange zest, and plump raisins, these easy-to-make muffins strike the perfect balance between zesty and sweet. A hint of cinnamon adds warmth, while the soft, tender crumb makes them irresistible. Perfect for a quick morning snack or a mid-afternoon pick-me-up, these muffins come together in just 35 minutes and are an excellent option for meal prepping. Enjoy them warm from the oven or store them for busy mornings on the go—each bite is packed with goodness your whole family will love.
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Recipe Information
Ingredients
- 2 cups Bran cereal
- 1 cup Milk
- 0.5 cup Orange juice
- 1 tablespoon Orange zest
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Granulated sugar
- 1 large Egg
- 0.25 cup Vegetable oil
- 0.75 cup Raisins
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium bowl, combine the bran cereal, milk, and orange juice. Stir well and let the mixture sit for about 5 minutes so the cereal softens.
While the cereal mixture soaks, in a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and sugar.
Once the bran cereal has softened, stir in the orange zest, egg, vegetable oil, vanilla extract, and raisins until well combined.
Add the wet mixture to the dry ingredients. Gently fold the ingredients together just until combined—do not overmix, as this can make the muffins tough.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 36.4 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 216.9 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 475 mg | 37% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 1868 mg | 40% | |
*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.
