These turned out great!
I could have just added some orange zest to one of my existing bran muffin recipes, but I like to keep trying new things, plus it’s been a while since I baked with oat bran instead of wheat bran. The results did not disappoint. This is a tasty little thing.
Things didn’t get off to a good start. The recipe called for whole wheat flour, and when I opened my bin of wheat flour I was greeted by a terrible sight. I would have taken a picture of it, but it was too terrible.
Moths! There were moths in my flour! I hate those #%$*ing moths.
I dumped out the container and scrubbed it. It now sits empty on the counter, awaiting replenishment.
I got out the whole wheat white flour (moth-free! all new!) and whisked it together with some oat bran, baking soda, baking powder, cane sugar, and salt, along with the spices that weren’t in the recipe: cinnamon, nutmeg, and a little ginger.
I zested an orange, and found I had nowhere near a tablespoon. Two oranges later, I had about a tablespoon and a quarter, so I threw that into another bowl with the eggs, Greek yogurt (2%), canola oil, and vanilla bean paste.
I used my beautiful purple spatula from France to combine it all, then poured it into the bowl with the dry ingredients.
I stirred just until incorporated, being careful (as always) not to overdo it on the mixing.
I scooped the batter into muffin tins, stuffing them as much as I could. I smoothed them out on top just a little so they wouldn’t look too rustic.
They took about 17 minutes to bake. I let them cook in the pan for another few and then moved them to the wire rack to finish cooling.
The verdict? Another great breakfast muffin to add to my repertoire. Very happy with these. They’re only 4 P+, they’re delicious, and the spices I added seem to compliment the orange and oat bran nicely.
HONEY ORANGE BRAN MUFFINS RECIPE (original)
My version of Honey Orange Bran Muffins (adapted from Modern Mommy’s Kitchen)
1 cup oat bran
2/3 cup whole wheat white flour
1/3 cup toasted wheat germ
1/4 cup cane sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
2 teaspoons ground cinnamon
1/4 – 1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1 cup plain Greek yogurt (2%)
2 tablespoons canola oil
1 teaspoon (scant) vanilla bean paste
2 large eggs
1/4 cup honey
1-2 tablespoons orange zest
Heat the oven to 400 degrees, you will reduce it later. Grease or line a 12-cup muffin tin.
Zest the oranges. This is more or less to taste, I ended up with about one and a quarter tablespoons from three juice oranges.
In a large bowl, whisk together the oat bran, flour, what germ, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, stir together the yogurt, oil, vanilla, eggs, honey, and zest.
Add the liquid mixture to the dry and combine just until incorporated, then divide evenly among the muffin cups. Smooth the tops if desired.
Put in the oven and reduce temperature to 375. Bake for 15-20 minutes.
Let cool in the pan for five minutes, then move to a wire rack.