ORANGE BRAN FLAX MUFFINS

**Since I originally posted this, I noticed a mistake.  There should only be 1/2 c. flax and 1 1/2 c. flour. If you made it the other way - its ok - just not as light. It is now changed below.

My daughter reminded me of these muffins a few days ago. This recipe is from my good, dear friend Sandy! She's an angel on earth - really! These muffins are delicious and healthy (well sort of - if you discount the brown sugar and white flour - but the rest of the ingredients are).  I added and extra 1/2 cup of brown sugar to the original recipe (I like mine sweeter) and substituted coconut oil for canola oil.  I also experimented with diced apple or mashed banana added to them as well.  It's a forgiving recipe and you could add almost any fruit, I think.  Mangos, peaches, or even berries would be delicious. I don't add raisins - NO ONE in my family likes them. One of our family members (I won't say who) calls them "ticks". Ewwww! These freeze well. I buy the brans in the "buy the pound" bins at the grocery. Sprouts is a good source.

Preheat oven to 375. 

1 1/2 c. oat bran
1  1/2 c. flour
1/2 c. ground flax seed (make sure its ground - doesn't digest   well if it isn't and I'm told you lose the nutritional value)
1 c. wheat bran
1 T. baking powder
1/2 t. salt

Stir the above ingredients well in a large bowl. 

Add to blender and mix well:

2 whole oranges, peeled and quartered
1 c. buttermilk
2 eggs
1 1/2 c. brown sugar (I added the 1/2- omit if you want)
1/2 c. coconut oil (can use canola)
1 t. baking soda
1 c. chopped nuts - optional (we like pecans or walnuts)
**This is where I added the mashed banana or apple or other fruit. Don't blend the fruit - just stir it in. I added 1 whole mashed banana, or 1 peeled diced apple, etc.

Blend well and stir into dry ingredients, just until all ingredients are moistened.  Divide batter evenly into 24 regular size muffin pans.  Spray pans with cooking spray or use paper liners.  Bake for 18-20 minutes.  Cool 5 minutes before removing from pans.