Sunday, 6 December 2009

Citrus Spice Bran Muffins



This recipe makes a tonne but they freeze really well so you can stock up your freezer with snacks for the kids or just half the recipe like I typically do. 

These are also high in fibre which means that if you're looking for a very light, fluffy-type muffin this wouldn't be your first choice.  That said, for a bran muffin I found the citrus flavour combined with the whole cranberries really delish!

You could also try adding diced apple or chopped mandarin oranges to this recipe for a change of pace. 

3 cups wheat bran (see Note)
2 1/2 cups all-purpose flour
1/2 cup flax seed, ground (or substitute with 1/2 cup of all-purpose flour)
1 cup raisins (or my favourite - whole fresh cranberries)
1 tbsp cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1 tsp nutmeg
Zest of 2 large lemons or two oranges
1 cup applesauce
3/4 cup sugar
1/2 cup vegetable oil
3 eggs
2 1/4 cups milk
1/2 cup fancy molasses

Preheat oven to 400F. Lightly grease muffin tins or line with papers.

In a large bowl, combine bran, flour, raisins (if using), cinnamon, baking powder, baking soda, salt, ginger, nutmeg and zest.

In a medium bowl, beat together applesauce, sugar, oil and eggs until well mixed; stir in milk and molasses. Add to dry ingredients, stirring just enough to moisten. Be careful not to overmix.

Spoon into prepared pans. Bake for 20 minutes or until tops are firm to the touch.

Yield: 24+ muffins

Source: This recipe was inspired by a recipe that I received from my friend Allison K waaaay back in 2004.

Note: Wheat bran can usually be found near the oatmeal/oats in your food store. I store mine in an air-tight container in my freezer to make sure it stays fresh since it's something that I don't use very often.

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