Excellent Orange Muffin

Ingredients

• Dry ingredients:
• 1 ¾ cup (210g) all purpose flour (or gluten free flour)
• ½ cup (56g) blanched fine almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 
  
• Wet ingredients:
• Zest from 2 large oranges
• 1 cup (200g) organic cane sugar (or granulated sugar)
• 2 large eggs, at room temperature
• ½ cup (100g) freshly squeezed orange juice (from about 2 large oranges)
• ⅓ cup (75g)  whole-milk or 2% Greek yogurt*
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup (1 stick, 113g) salted butter, melted (or sub olive oil or avocado oil)
• Sprinkle with coarse sugar or organic sugar, if desired
• 
  
• Optional:
• 1/2 cup of mini or regular chocolate chips
• 1 heaping cup fresh or dried cranberries 
•  

Instructions

• Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray or use silicone muffin tins.
  Mix together dry ingredients: In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Add chocolate chips and/or cranberries, if using to dry ingredients.  Set aside.
  

  • In a separate large bowl add the orange zest and sugar and use your fingers to rub the orange zest into the sugar for at least 30 seconds to infuse the sugar with orange flavour.
    
    
    Mix together wet ingredients: In the same large bowl with the orange zest and sugar, add in eggs, orange juice, yogurt, vanilla extract and almond extract. (Do not mix in the butter yet!) Whisk together until well-combined and smooth.
    
    
    • Combine: Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Finally, stir in the melted butter (or oil) until well combined. Do not overmix the batter, you just want to stir it until the batter is smooth.
      Bake: Divide batter evenly between the prepared muffin cups. Sprinkle with  coarse sugar, if desired (but absolutely recommended). Bake for 15-19 minutes or until the tester comes out clean.
      Enjoy!
      

      
      

 HEALTHY BRAN MUFFINS

                                     

These bran muffins are Flavourful, wholesome, and tender.  Make sure you’re using pure wheat bran, not bran cereal. Use your favourite add-ins, or leave the muffins plain. 

Ingredients:

• 1 and 1/2 cups (195g) whole wheat flour or all-purpose flour if preferred
• 1 cup (52g) wheat bran
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg, at room temperature
• 1/2 cup (170g) honey or pure maple syrup
• 1/3 cup (75g) coconut oil, melted Or use vegetable oil, melted butter, or avocado oil instead
• 1/3 cup (60g) unsweetened applesauce, at room temperature or use a mashed banana
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) nondairy milk (or dairy milk), at room temperature
• 2/3 cup (about 100g) raisins or, as I prefer, chocolate chips
• Sprinkling of raw sugar for tops

INSTRUCTIONS:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners or silicone muffin tins.
2. Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
3. Whisk the egg, honey, melted coconut oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Switch to a rubber spatula or wooden spoon and fold in the raisins or chocolate chips, if using.  I like to sprinkle raw sugar on the tops and sometimes add a walnut or pecan half on top as well.
4. Spoon the batter evenly into muffin tins (makes 12). Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.


5.