Zesty Orange-Cranberry Fiber Muffins
These Zesty Orange-Cranberry Fiber Muffins are a deliciously wholesome option for any time of day. Inspired by the G.I. Diet book, these muffins are rich in fiber and bursting with flavor, thanks to the tartness of cranberries and the bright essence of orange zest. They offer a satisfying texture that is hearty, rather than light, making them perfect for a snack or a nutritious addition to lunch. If you're looking for a delightful muffin that's as good for your taste buds as it is for your health, these are sure to be a hit! Whether you use fresh or dried cranberries, these muffins will deliver a burst of flavor in every bite.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
All-bran cereal
1/2 cup (none)
Wheat bran
1/2 cup (none)
Buttermilk
1 cup (none)
Egg
1 (beaten)
Canola oil
1/4 cup (none)
Boiling water
1/2 cup (none)
Sugar substitute
1/3 cup (none)
Frozen orange juice concentrate
1 tablespoon (thawed)
Orange zest
1 teaspoon (zested)
Vanilla extract
1 teaspoon (none)
Whole wheat flour
1 cup (none)
Ground flax seeds
3/4 cup (none)
Baking soda
1 1/2 teaspoons (none)
Cinnamon
1 teaspoon (none)
Ground ginger
1/2 teaspoon (none)
Salt
1/4 teaspoon (none)
Cranberries
1 1/2 cups (fresh or dried)
Instructions
1
Preheat your oven to 400°F (200°C). Line or grease 12 muffin cups, then set aside.
2
In a large mixing bowl, combine the all-bran cereal and wheat bran. Pour in the boiling water and stir to moisten the bran mixture. Let it sit for about 5 minutes to soften.
3
Add the buttermilk, egg, canola oil, sugar substitute, thawed orange juice concentrate, orange zest, and vanilla extract to the softened bran mixture. Mix well until combined.
4
In a separate bowl, whisk together the whole wheat flour, ground flax seeds, baking soda, cinnamon, ground ginger, and salt. Gently fold in the cranberries until evenly distributed.
5
Carefully incorporate the dry ingredients into the wet bran mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
6
Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full.
7
Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
9
Storage: These muffins can be stored, covered, at room temperature for up to 2 days or frozen for up to 1 month. To freeze, wrap each muffin individually and place them in a resealable plastic bag or airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Orange-Cranberry Fiber Muffins?
They are a wholesome, fiber-rich muffin option inspired by the G.I. Diet book, featuring cranberries and orange zest.
What is the texture of these muffins?
These muffins have a hearty texture rather than a light one, making them suitable for snacks or lunch.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How many muffins does this recipe yield?
The recipe is designed for 12 muffin cups.
How do I prepare the bran mixture?
Combine all-bran cereal and wheat bran with boiling water and let it sit for about 5 minutes to soften.
What kind of oil is used in this recipe?
The recipe calls for 1/4 cup of canola oil.
Is a sugar substitute used in these muffins?
Yes, the recipe requires 1/3 cup of sugar substitute.
What provides the orange flavor in the muffins?
The flavor comes from 1 tablespoon of thawed orange juice concentrate and 1 teaspoon of orange zest.
What type of flour is recommended?
The recipe uses 1 cup of whole wheat flour.
Are there flax seeds in this recipe?
Yes, it includes 3/4 cup of ground flax seeds.
Which spices are added to the dry mix?
The recipe includes cinnamon and ground ginger.
Can I use fresh or dried cranberries?
Yes, you can use either 1 1/2 cups of fresh or dried cranberries.
Should I overmix the batter?
No, you should stir until just combined; a few lumps are okay.
How full should I fill the muffin cups?
Fill the prepared muffin cups about 2/3 full.
How long should the muffins bake?
Bake for approximately 25 minutes.
How can I tell if the muffins are done?
A toothpick inserted into the center of a muffin should come out clean.
How long should the muffins cool in the pan?
Allow them to cool in the pan for about 5 minutes before moving them.
Where should the muffins finish cooling?
They should be transferred to a wire rack to cool completely.
How should I store these muffins at room temperature?
They can be stored, covered, at room temperature for up to 2 days.
Can these muffins be frozen?
Yes, they can be frozen for up to 1 month.
How do I properly freeze the muffins?
Wrap each muffin individually and place them in a resealable plastic bag or airtight container.
Does the recipe use buttermilk?
Yes, the recipe calls for 1 cup of buttermilk.
What is the preparation for the egg?
The egg should be beaten before being added to the mixture.
What leavening agent is used?
The recipe uses 1 1/2 teaspoons of baking soda.
How much salt is in the recipe?
The recipe uses 1/4 teaspoon of salt.
How much boiling water is needed for the bran?
You need 1/2 cup of boiling water.
What is the source of the recipe inspiration?
The recipe is inspired by the G.I. Diet book.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
How many ingredients are in this recipe in total?
There are 17 ingredients in this recipe.
What is the preparation for the orange juice concentrate?
The orange juice concentrate should be thawed before use.