high protein orange cranberry flax bran muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1.5c oat bran1c carbalose flour (from netrition.com)1c ground flax seed1c wheat bran1c byrd mill peanut flour (12% fat)1T baking powder0.5t salt2 whole oranges, in 8ths, with the peel on0.5c brown sugar1.25c buttermilk* (or 1c milk + 1t lemon juice)0.25c canola oil3 egg whites*1t baking soda1.5c orange flavored cranberries*if you use egg white powder, it's 2T powder and 6T water*if you use buttermilk powder, it's 5T powder and 1.25c waterAdd the powders to the dry ingredients and the water to the blender.
Makes 48 mini-muffins or 24 normal-sized muffins
Preheat oven to 375.
Combine dry ingredients in a bowl and set aside.
In a blender combine orange wedges, brown sugar, buttermilk, oil, eggs, baking soda, and cranberries.
Blend well to make sure the orange peel pieces are small.
Pour contents of blender into bowl and mix with dry ingredients.
Fill paper muffin liners nearly to the top.
Bake 10-12 min, until a toothpick comes out clean.
(For normal-sized muffins bake 20-25 min.)
Number of Servings: 48
Preheat oven to 375.
Combine dry ingredients in a bowl and set aside.
In a blender combine orange wedges, brown sugar, buttermilk, oil, eggs, baking soda, and cranberries.
Blend well to make sure the orange peel pieces are small.
Pour contents of blender into bowl and mix with dry ingredients.
Fill paper muffin liners nearly to the top.
Bake 10-12 min, until a toothpick comes out clean.
(For normal-sized muffins bake 20-25 min.)
Number of Servings: 48
Nutritional Info Amount Per Serving
- Calories: 76.7
- Total Fat: 2.7 g
- Cholesterol: 0.3 mg
- Sodium: 112.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.6 g
- Protein: 3.9 g
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