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Ingredients
- Yield: 12 muffins
- 2 teaspoons orange zest (from about 2 large oranges)
- 1 cup freshly squeezed orange juice (from same oranges)
- 1/2 cup wheat bran
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup light-brown sugar, plus extra for muffin tops
- 1/4 cup apple sauce
- 1/4 cup canola oil
- 1 teaspoon vanilla
- 1 cup fresh or frozen cranberries, roughly chopped*
- 1/4 cup pumpkin seeds, shelled
- If using dried cranberries, be sure to hydrate them with hot water (then drain) before using.
Preparation
Step 1
*If using dried cranberries, be sure to hydrate them with hot water (then drain) before using.
Preheat oven to 400°F.
Prepare a muffin pan with paper liners.
Zest both oranges, then squeeze out juice. Reserve 1 cup of juice and 2 teaspoons of zest and set aside.
In a large bowl, mix wheat bran, all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, and brown sugar.
In a separate bowl, whisk reserved orange juice, apple sauce, canola oil, and vanilla.
Gently mix wet ingredients into dry, then fold in orange zest, cranberries, and pumpkin seeds. Do not overmix.
Using a ¼-cup scoop or measuring cup, portion out batter into muffin pan. Sprinkle a little brown sugar on top of each muffin.
Bake in oven for 20 minutes, rotating pan after 10 minutes. Muffins are done when a toothpick inserted in the center comes out clean.