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Cran-Orange Bran Muffins

 Cran-Orange Bran Muffins
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.
17 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/3 cups fat-free plain yogurt
  • 1-1/4 cups 100% bran cereal
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium 100% 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.

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Cran-Orange Bran Muffins (continued)

Nutritional Facts: 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.