Thursday, 12 January 2012

Bran Orange Cranberry Muffin

Bran Orange Cranberry Muffin

I am trying to figure out ways to use up the bran in my pantry and what better than sneak this fibre into a muffin. I think that is one of the most pleasant ways to consume bran. Like always, I tried to reduce the use of refined flour and used more wholewheat flour and ofcourse did not use butter but used oil instead. The orange zest and juice both gave a refreshing flavour and it was so great to bite into those cranberries every mouthful. I try to keep the ingredients and procedure simple because it makes the baking experience less of a hassle and gives time to clean up. I have always observed that whenever people have something like chocolate muffin as a snack, it is the fat and sugar in it that fills them but this muffin will keep you full with real good stuff like wheat, bran and ofcourse cranberries. Here is my way of doing it (about 10-12 muffins)...

½ cup bran
¾ cup wheat flour
½ cup all purpose flour
1 ½ teaspoons baking powder
½ cup brown sugar
1/3 cup sunflower oil
½ cup chopped dried cranberries
¾ cup freshly squeezed orange juice
Zest of one orange, grated
About ½ cup water

Mix together the bran, flours, sugar and baking powder

Pour the orange juice in a saucepan and add the cranberries and mildly heat for about five minutes to plump up the cranberries. You could skip this step and add both directly

Pour the orange juice with cranberry, oil, orange zest and mix until combined. Add water as required to make a batter to spooning consistency

Pour into muffin moulds (greased if using non-silicone ones) and sprinkle a pinch of raw sugar on each of them and bake in a preheated oven at 180degC for 20 minutes or until a skewer inserted comes clean

Transfer to cooling rack before you start enjoying this yummy and healthy snack

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