Ingredients
1 1/2 cups oat bran
1 cup all-purpose flour
1 cup flax seed, ground
1 cup wheat bran
1 tablespoon baking powder
1/2 teaspoon salt
2 oranges, quartered and seeded
1 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
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Preheat the oven to 375°F. Line two 12-cup muffin pans with paper liners, or coat with cooking spray. In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder and salt; set aside. In a blender of food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins. Divide batter evenly among muffin cups. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before removing to a cooling rack.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails