Orange-cranberry Bran Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup all-bran cereal
• 1/2 cup wheat bran
• 1 cup buttermilk
• 1 egg
• 1/4 canola oil
• 1/2 cup boiling water
• 1/3 cup sugar substitute
• 1 tablespoon frozen orange juice concentrate, thawed
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 3/4 cup ground flax seeds
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/2 cups fresh cranberries

Recipe

• 1 preheat oven to 400°f line or grease 12 muffin cups and set aside.
• 2 combine the bran cereal and wheat bran in a large bowl. stir in the boiling water to moisten and set aside for 5 minutes. mix in the buttermilk, egg, oil, sugar substitute, orange juice concentrate, orange zest and vanilla.
• 3 in a separate bowl, combine the flour, flaxseed, baking soda, cinnamon, ginger, and salt. stir in the cranberries. stir into the bran mixture until just moistened.
• 4 divide the batter among the muffin cups and bake for about 25 minutes, or until a cake tester inserted in the center comes out clean. remove from the oven and let cook in the pan for about 5 minutes, then remove to cook slightly before serving.
• 5 storage: the 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, then place them in a resealable plastic bag or airtight container.