high protein orange cranberry flax bran muffins
Nutritional Info
- Servings Per Recipe: 48
- 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
View full nutritional breakdown of high protein orange cranberry flax bran muffins calories by ingredient
Introduction
I got the original version of this recipe from my sister. It is so much fun to cut the oranges into 8 wedges and blenderize them WITH THE PEEL STILL ON THEM! :-) Ultra high fiber, moist, and very good for you.To increase the protein to calorie ratio I halved the sugar and oil, took out the nuts, swapped carbalose flour for standard flour, egg whites for whole eggs, and added a cup of defatted peanut flour to increase the protein. And they still taste good!
You can order carbalose flour from netrition.com and defatted (12% fat) peanut flour from byrdmill.com
I also switched to mini-muffins to make the portions more manageable. I got the original version of this recipe from my sister. It is so much fun to cut the oranges into 8 wedges and blenderize them WITH THE PEEL STILL ON THEM! :-) Ultra high fiber, moist, and very good for you.
To increase the protein to calorie ratio I halved the sugar and oil, took out the nuts, swapped carbalose flour for standard flour, egg whites for whole eggs, and added a cup of defatted peanut flour to increase the protein. And they still taste good!
You can order carbalose flour from netrition.com and defatted (12% fat) peanut flour from byrdmill.com
I also switched to mini-muffins to make the portions more manageable.
Number of Servings: 48
Ingredients
-
1.5c oat bran
1c carbalose flour (from netrition.com)
1c ground flax seed
1c wheat bran
1c byrd mill peanut flour (12% fat)
1T baking powder
0.5t salt
2 whole oranges, in 8ths, with the peel on
0.5c brown sugar
1.25c buttermilk* (or 1c milk + 1t lemon juice)
0.25c canola oil
3 egg whites*
1t baking soda
1.5c 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 water
Add the powders to the dry ingredients and the water to the blender.
Directions
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