Years ago I first tried this recipe given to me by my sister-in-law. I even posted it back in 2010. She made some changes and I made the updated version today. The idea about making these muffins today started with having a box of naval oranges in the fridge. They are a high fibre muffin and you can make modifications. The recipe calls for bran muffin which I didn’t have in the cupboards so I used oat bran instead. I used a mixture of cranberries and chopped dates for the dried fruit. You need to use a blender to pulverize the orange and mix the orange with some of the other ingredients before you add the wet batter to the dry ingredients. I didn’t have buttermilk and instead used milk and added half a tablespoon of vinegar to sour the milk. I let the milk and vinegar sit for about 10 minutes. This recipe makes 2 dozen muffins. I halved it and made 14 muffins. It is a great muffin to have for breakfast or for a snack.
INGREDIENTS AND DIRECTIONS:
Preheat the over to 375 degrees F.
1. Mix together in a large bowl:
1 cup flour
1.5 cups wheat bran
1/2 cup hemp hearts
1 cup ground flax
1 tbsp baking powder
1.5 cups cranberries, raisins, or chopped dates
2. Into a blender add the following and blend until the orange is pulverized.
2 oranges, cut up with skin on, seeds removed
1/2 cup oil
1 cup brown sugar
1 cup buttermilk
2 eggs
1 tsp baking soda
3. Pour the wet batter from the blender into the bowl with the dry ingredients. Combine without over mixing the batter.
4. Either spray muffin tins or use muffin tin liners and fill each muffin well to about three quarters or more full. Bake for about 18 minutes to 20 minutes.
5. Makes 2 dozen muffins.
