Muffins are one of my favorite breakfast foods. Let’s face
it, they are like eating cake for breakfast. But in my efforts to clean up my
eating this time of year I am focusing on taking my muffin recipes to a
healthier place. This easy orange bran muffin recipe is perfect in that way. It
still retains a cakey quality but is incredibly delicious to eat with my
morning tea. It doesn’t have that dry bran-like texture and the citrus spritz
makes it bright and beautiful no matter how dark the day.
RECIPE: Orange Bran Muffins
Yields 1 dozen
1 cup oat bran
1 cup unbleached all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
¼ cup light brown sugar
1 cup plain Greek yogurt
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 large eggs
Zest of one large orange
2 tablespoons fresh squeezed orange juice
Heat the oven to 375 degrees F. Line a 12-cup baking tin with paper liners and set aside.
In a large bowl mix oat bran, flour, soda, powder, salt, and sugar.
In a small bowl whisk the yogurt, oil, vanilla, eggs, orange zest, and orange juice. Carefully fold the wet ingredients into the dry ingredients and stir until evenly moistened and the flour is no longer visible.
Fill each muffin tin about ½ to 2/3 full. Bake the muffins for 12 to 15 minutes, or until the tops are golden brown and spring back lightly when touched. Allow to cool for 5 minutes in the muffin tins before moving to a cooling rack to cool completely.