Full Page 4 x 6 5 x 7
Per muffin: 186 cal, 4 g pro, 30 g carb, 8 g fat, 1 g sat. fat, 18 mg chol, 3 g fiber, 140 mg sodium, 4 g flaxseed 4 points each

1 1/2 cup oat bran
1 cup all-purpose flour
1 cup flaxseed, ground
1 cup wheat bran
1 T baking powder
1/2 tsp salt
2 oranges, quartered, peeled and seeded
1 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs
1 tsp baking soda
1 1/2 cup golden raisins

1. Preheat the oven to 375°F. Line two 12-cup muffin pans with paper liners, or coat the pans with cooking spray. In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder, and salt Set aside.
2. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.
3. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins.
4. 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.

Makes 24 muffins
Keywords: bread, breakfast   Category: Bread    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 15, 2009 by deebeeeff     Last Updated: October 02, 2014
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