Orange Bran Muffins

I know. You're thinking that bran muffins are for old people and can't possibly taste good. I beg to differ, and the best thing about these muffins is that the batter will keep in the fridge for 2 weeks, so you can have warm, fresh (and healthy!) muffins any old morning. The Girl will eat multiples of these at a time when I make them. This recipe originally comes from one of those by-the-checkstand-in-the-grocery-store Pillsbury booklets.

Orange Bran Muffins

• 2 cups All Bran shreds
• 2 cups buttermilk (I use low fat)
• 1/2 cup oil
• 1 Tablespoon grated orange zest
• 2 eggs (or you can use 4 egg whites)
• 2 1/2 cups flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

In a large bowl, combine cereal and buttermilk; let stand 5 minutes until cereal is softened. Add oil, orange zest and eggs and blend well. Stir in dry ingredients and mix well.

Batter can be baked immediately or stored in the fridge for up to 2 weeks.

When ready to bake, preheat oven to 400 degrees. Stir batter and put in greased or paper lined muffin tins. Bake for 15-20 minutes.

The whole recipe will yield about 30 muffins.

 

 

Comments

[Little Sis]

These look yummy- I will have to give them a try!

[Andrea]

must try these. Thanks for sharing. I love your recipes!