Serves 12
190 cal · 48 min
Ginger Orange Muffins
Recipe GLPR6705a9d2abad0b
Warm and aromatic muffins that combine the spiced comfort of ginger bread with bright citrus notes from fresh orange juice and zest. These wholesome treats blend a ginger bread mix with bran cereal for added texture and nutrition, creating tender, moist muffins perfect for breakfast or an afternoon snack.
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Ingredients
2 cups Ginger Bread Mix
1 cup bran cereal
1 egg, lightly beaten
1/2 cup 1% milk
1/4 cup orange juice concentrate
1/4 cup molasses
1/4 cup vegetable oil
1 teaspoon grated orange peel
1/4 cup raisins (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the Ginger Bread Mix and bran cereal, stirring to blend them evenly.
In a separate bowl, lightly beat the egg until just combined.
Add the beaten egg, milk, orange juice concentrate, molasses, and vegetable oil to the ginger bread and cereal mixture.
Fold in the grated orange peel and raisins if using. Stir gently just until the dry and wet ingredients are combined; do not overmix. The batter should be slightly lumpy.
Let the batter rest at room temperature for 15 minutes. This allows the bran cereal to fully hydrate and helps the muffins bake more evenly.
Prepare a 12-cup muffin tin by greasing it well with cooking spray or inserting paper muffin liners. Divide the batter evenly among the cups, filling each about two-thirds full.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The muffin tops should be set and slightly springy to the touch.
Remove from the oven and let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
