Cran-Orange Bran Muffins Recipe

Cran-Orange Bran Muffins Recipe photo by Taste of Home

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With their pleasant orange-and-cranberry flavor, these moist muffins from Kera Bredin of Vancouver, British Columbia make a great lunch-box stuffer or after-school snack.

This recipe is:

Diabetic Friendly

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Cran-Orange Bran Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 17 Servings

15 20 35

Ingredients

1-1/3 cups fat-free plain yogurt
1-1/4 cups 100% bran cereal
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup honey
1/4 cup butter, melted
1 egg, beaten
1 tablespoon grated orange peel
1 cup dried cranberries

Directions

In a bowl, combine yogurt and cereal; let stand for 5 minutes. In a large bowl, combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange peel into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries.
Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Yield: 17 muffins.

Nutritional Analysis: One muffin equals 161 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 195 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

Originally published as Cran-Orange Bran Muffins in Taste of Home April/May 2004, p21