Orange Oat Bran Muffins

• 1 & 1/2 Cups Organic Oat Bran - Bulk Aisle 5
• 1 Cup Barlean's Organic Ground Flaxseeds - Aisle A
• 1 Tbsp. Rumford Baking Powder - Aisle 2
• 1/2 Tsp. Bob's Red Mill Baking Soda - Aisle 2
• 1 Cup Weisenberger Whole Wheat Pastry Flour - Aisle 2
• 1 Cup Arrowhead Mills Wheat Bran - Bulk Aisle 5
• 1/2 Tsp. Celtic Salt - Bulk Aisle 5
• 2 Organic Oranges, quartered, seeded, & peeled - Produce
• 1 Cup Wholesome Sucanat - Aisle 2
• 1/2 Cup Spectrum Palm Shortening - Aisle 2
• 1 Cup Organic Valley Buttermilk - Aisle 1 Refrigeration
• 2 Rose Acres Eggs - Aisle 1 Refrigeration
• 1 & 1/2 Cups Thompson Raisins or Sunspire Chocolate Chips - Packaged Bulk or Aisle 2

Preheat oven to 375 degrees fahrenheit. In a large bowl, combine dry ingredients, except Sucanat. In blender or food processor, combine oranges, Sucanat, buttermilk, oil, and eggs. Blend well and pour mixture into dry ingredients. Mix just until dry ingredients are moistened. Stir in raisins or chocolate chips. Fill paper-lined muffin tin almost to the top. Bake for 18-20 minutes or until toothpick inserted in the center of the muffin comes out clean. Cool in tins for 5 minutes before removing from cooling rack.

Makes 18 muffins