What a great treat for breakfast or brunch, with the flavor, aroma and nutrition of orange juice baked in! While your at it, see some history about the real Orange Blossom Special.
Preheat oven to 375░ F. Line 12-muffin pan with muffin liners and spray with the non-stick cooking spray.
Combine the flour, baking soda, bran and flaxseed. In a separate bowl, lightly beat the egg. Add the orange zest, orange juice and oil. Combine the wet and dry ingredients lightly; the batter should still be lumpy.
Fill muffin cups about half full. Drop a small dollop of orange marmalade in the center of each muffin. Add the remaining batter, completely covering the marmalade. If desired, decorate the top of each muffin with a small garnish of orange peel.
Bake for approximately 18 minutes or until tops are lightly brown and muffins are springy to the touch. Serve with butter or margarine, and as part of the theme, serve Orangey Scrambled Eggs with bacon.
Note #1: Self-rising flour is convenient and makes a lighter muffin. If using regular flour, add 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.
Note #2: Wheat bran may be substituted, but makes a heavier muffin.
Note #3: Wheat germ may be substituted, but makes a heavier muffin.
Note #5: If desired, remove a few strips of thin orange peel garnish first. If you do not have fresh oranges, use processed orange juice and add 1/2 teaspoon orange extract instead of the zest.
Note #6: You may reduce oil to 1 Tablespoon, but cut it out altogether at your own risk.