Cran-Orange Bran Muffins

Vegetarian
Health score
5%
Cran-Orange Bran Muffins
35 min.
17
158kcal

Suggestions


Start your day on a deliciously wholesome note with these Cran-Orange Bran Muffins! Perfect for breakfast, brunch, or a mid-morning snack, these muffins are not only vegetarian but also packed with flavor and nutrition. The combination of 100% bran cereal and whole wheat flour provides a hearty base, ensuring you get a good dose of fiber to keep you energized throughout the day.

What sets these muffins apart is the delightful blend of tangy orange juice and zesty orange peel, which infuses each bite with a refreshing citrus flavor. The addition of dried cranberries adds a touch of sweetness and a pop of color, making these muffins as visually appealing as they are tasty. With just 158 calories per muffin, you can indulge guilt-free while enjoying a nutritious start to your morning.

In just 35 minutes, you can whip up a batch of 17 muffins, making them perfect for sharing with family and friends or for meal prepping for the week ahead. Whether you enjoy them fresh out of the oven or as a grab-and-go option, these Cran-Orange Bran Muffins are sure to become a favorite in your breakfast rotation. So, gather your ingredients and get ready to bake a batch of these delightful muffins that are sure to brighten your day!

Ingredients

  • 1.3 cups yogurt plain fat-free
  • 1.3 cups all-bran cereal 100%
  • cup flour all-purpose
  • cup flour whole wheat
  • teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon salt 
  • 0.5 cup orange juice 
  • 0.5 cup honey 
  • 0.3 cup butter melted
  • large eggs beaten
  • tablespoon orange zest grated
  • cup cranberries dried

Equipment

  • bowl
  • oven
  • toothpicks
  • muffin liners

Directions

  1. 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 zest into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries.
  2. Coat muffin cups with cooking spray; fill three-fourths full.
  3. 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.

Nutrition Facts

Calories158kcal
Protein9.12%
Fat18.93%
Carbs71.95%

Properties

Glycemic Index
21.53
Glycemic Load
9.76
Inflammation Score
-5
Nutrition Score
10.37956523377%

Flavonoids

Cyanidin
0.04mg
Delphinidin
0.01mg
Eriodictyol
0.01mg
Hesperetin
0.87mg
Naringenin
0.16mg
Myricetin
0.17mg
Quercetin
0.34mg

Nutrients percent of daily need

Calories:157.62kcal
7.88%
Fat:3.59g
5.52%
Saturated Fat:1.93g
12.06%
Carbohydrates:30.67g
10.22%
Net Carbohydrates:27.93g
10.16%
Sugar:16.23g
18.03%
Cholesterol:18.5mg
6.17%
Sodium:203.79mg
8.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.89g
7.78%
Manganese:0.7mg
35.25%
Vitamin B6:0.6mg
30.15%
Folate:82.56µg
20.64%
Vitamin B12:1.01µg
16.77%
Vitamin B1:0.22mg
14.34%
Vitamin B2:0.24mg
14.08%
Phosphorus:134.95mg
13.5%
Selenium:9.05µg
12.92%
Fiber:2.74g
10.96%
Calcium:92.23mg
9.22%
Iron:1.61mg
8.93%
Magnesium:33.36mg
8.34%
Vitamin B3:1.57mg
7.85%
Zinc:1.06mg
7.08%
Vitamin C:5.28mg
6.4%
Copper:0.1mg
5.18%
Potassium:157.97mg
4.51%
Vitamin A:197IU
3.94%
Vitamin B5:0.33mg
3.33%
Vitamin E:0.37mg
2.47%
Vitamin D:0.25µg
1.7%
Vitamin K:1.22µg
1.17%