Spicy Orange Bran Muffins
Start your morning with a burst of zesty flavor and wholesome goodness with these Spicy Orange Bran Muffins! Packed with fiber-rich bran cereal and the bright notes of fresh orange juice and zest, these muffins are elevated by warming spices like cinnamon, ginger, and nutmeg. A touch of whole wheat flour adds hearty texture, while optional dried cranberries or raisins bring a subtle sweetness to each bite. Ready in just 35 minutes, these moist and aromatic muffins are perfect for a healthy breakfast or snack on the go. Plus, they freeze beautifully, making them a convenient make-ahead option for busy weeks.
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Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 1 cup Buttermilk
- 0.5 cup Fresh orange juice
- 1 tablespoon Orange zest
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.5 cup Brown sugar, packed
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 large Egg
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the bran cereal, buttermilk, and orange juice. Stir well and let sit for 5 minutes to soften.
While the bran mixture is soaking, in a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
Add the orange zest, egg, vegetable oil, and vanilla extract to the bran mixture and stir until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Do not overmix, as this can make the muffins dense.
If using dried cranberries or raisins, fold them gently into the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 36.5 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 388.4 g | 141% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 190.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 500 mg | 38% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 1324 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.
