Orange Cranberry Bran Muffins Recipes

Steps:

• Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
• Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
• Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

Steps:

• (Krusteaz mixes are on the cake mix aisle, the 15 oz is approx, I do not have a box on hand and just guessed for the recipe).
• Soak the All Bran Cereal in the water for 5 minutes.
• Spray muffin tins with Pam.
• Add the baking powder and the muffin mix to the cereal and mix well.
• Batter will be thick.
• Drain the can of cranberries and add the berries to the mix.
• Drop into muffin tins.
• Bake at 400 degrees for 16-18 minutes or until toothpick inserted in center comes out clean.
• (Use ONLY the FAT FREE Krusteaz mixes with this recipe- for some reason the regular mixes dont taste as well- they have the orange cranberry, Apple Cinnamon and Blueberry- the blueberry is just as good as the orange cranberry, I have not tried apple cinnam).

Steps:

• In a bowl, combine yogurt and cereal; let stand for 5 minutes. In a large bowl, combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange zest into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks.

Steps:

• Combine dry ingredients in a large bowl.
• In a separate bowl, squeeze orange juice from orange(s) and combine with enough low-fat milk to make 2 cups total. Add zest from orange(s). Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix well by hand. Stir in cranberries.
• Divide between muffin tins, and bake at 350°F for 18-20 minutes.

Steps:

• Preheat oven to 350. Spray muffin pan with PAM. Stir together oat bran, flour, baking powder and soda and salt and brown sugar. Add cranberries and pecans. In a seperate bowl, whish milk, veg oil, o.j., egg, yogurt and orange rind. Add to flour mixture, stir til moistened. Spoon into muffin pans and bake 18-20 mins.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
• Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.