Orange-Cranberry Bran Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 170.8
  • Total Fat: 10.0 g
  • Cholesterol: 15.8 mg
  • Sodium: 239.0 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 7.6 g
  • Protein: 6.3 g

View full nutritional breakdown of Orange-Cranberry Bran Muffins calories by ingredient
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Recipe from the GI Diet Express - Delicious! Recipe from the GI Diet Express - Delicious!
Number of Servings: 12


    1/2 cup All Bran Cereal
    1/2 cup wheat bran
    1 cup lowfat buttermilk
    1 omega-3 egg
    1/4 cup canola oil
    1/2 cup boiling water
    1/3 cup Splenda
    1 T frozen orange juice concentrate, thawed
    1 tsp. orange zest
    1 tsp. vanilla extract
    1 cup whole-wheat flour
    3/4 cup ground flaxseed
    1 1/2 tsp. baking soda
    1 tsp. ground cinnamon
    1/2 tsp. ground ginger
    1/4 tsp. salt
    1 1/2 cups fresh cranberries, roughly chopped


Preheat your oven to 400 degrees. Line or spray with cooking spray 12 cup muffin tin; set aside.

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, orange zest and vanilla.

Combine the flour, flaxseed, baking soda, cinnamon, ginger, and salt in a separate large bowl. Stir in the cranberries. Stir into the bran mixture until just moistened.

Divide the batter even among the muffin cups and bake for about 25 minutes or until a cake tester inserted in the center comes out clean. Remove from oven and let cool in pan for 5 minutes, then remove from pan to a wire rack to finish cooling.

Muffins can be stored, covered at room temp for up to 2 days or frozen for one month. To freeze, wrap each muffin individually in plastic wrap then place in a resealable plastic bag or airtight container.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user LANC92.

TAGS:  Snacks | Snack | Snacks Snack |

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