Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Orange Flax Seed Muffins
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- #34558
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
1 1/2 cup oat bran
1 cup flour
1 cup flax seed
1 cup wheat bran
1 tablespoon baking powder
1/2 teaspoon salt
2 oranges, quartered and seeded
1 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs
1 teaspoon baking soda
1 1/2 cup golden raisins
directions
Preheat oven to 375 degrees F. Line 12-cup muffin pans with cup cake papers, or coat with cooking spray.
In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder and salt. Set aside. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well. Pour mixture into dry ingredients. Mix until well blended. Stir in raisins. Divide batter evenly among muffin cups. Bake for 18 - 20 minutes, or until inserted toothpick comes out clean. Cool in the pans 5 minutes before removing to a cooling rack.
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nutrition data
180 calories, 8 grams fat, 28 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
July 25, 2017
I have made this recipe many times. I grind the flax seed in my coffee grinder after I measure the flax seed. Other than that, I follow the recipe. Large, juicy oranges, and plump raisins make a more moist muffin, naturally!
January 18, 2010
I had read about the pros of adding the entire orange, which I had never heard of. I expiremented and added the entire oranges(pre-washed): do NOT do this. The pith in the peel makes the baked result have a very bitter aftertaste. I also didn't think these were that moist. D. Smith
August 18, 2007
Ok. I figure it's about time I post a review on this recipe. I've made it about 7 times now. I absolutely love this recipe. This first time I made it, I pretty much stuck with the recipe except I couldn't find any oatbran at our local store, so I made it by grinding whole oats and bran cereal together. Since then I've done a little experimenting and have added more raisins plus about a cup of walnuts. I've also added about two teaspoons of orange extract and a tablespoon of pumpkin pie spice. I also took out the buttermilk and added half and half and it was still really good. These muffins are so moist and I love the rich, hearty flavor of the wheat,flax, oats and bran altogether being lightly sweetened with brown sugar and orange juice. Thanks for this recipe that I will keep making for as long as I bake!
April 23, 2006
I used whole wheat flour in place of wheat bran & added 1/2 C. chopped walnuts, but followed the rest of the recipe. I made 10 Texas-size muffins that cooked in exactly 25 mins. Moist and delicious. I will make this again.