Banana-Orange Muffins

I don't consider myself a baker although I am okay with dense muffins and honey cake and the like.
I am very proud of myself today for using what I had in the house to make very tasty muffin tops that account for about 4 points on the Weight Watchers Program and around 150-160 calories per muffin top and they are big'uns.  They would probably be equivalent to a regular size muffin ...just flatter. 
Now I wouldn't be giving you this recipe if I hadn't tested it first.  And if you are the creative cheffy type, you may be able to switch up some of the items like using cranberry sauce or apple sauce instead of bananas.  I already did a few switch-ups myself just because I didn't have the right ingredients.

They came out moist and they are high-fibre and one of the best ways I know to use up ripe bananas or even leftover cranberry sauce.  It may even be worth buying extra cranberry sauce or bananas just to make these muffins.  So here it is:

Makes: 12 muffin tops
Bake in 400 degree oven for 12 minutes or until firm to the touch

3/4 cup ground All Bran
1 cup flour
1/2 cup granulated sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3 ripe bananas mashed
1 egg
1/2 cup 10% cream
1/4 cup vegetable oil
1 tsp. grated orange rind
PAM

A couple of notes:  Firstly, if you are inclined and have "fresh" whole wheat flour, go for it.  For me I find it goes off really fast and it is not my preference.  Secondly, I didn't have buttermilk or yogurt so I used 10% cream which makes little difference in this small amount being spread over 12 muffin tops.
Last of all, I also prefer to combine the wet ingredients in one bowl and the dry in another and combine them after.

In a bowl, combine ground All Bran, flour, sugar, cinnamon, baking powder and baking soda.
In another bowl with a hand mixer, beat egg, add bananas that were mashed with a fork, vegetable oil and orange rind and beat until well combined.  Add wet ingredients to dry ones and stir with a spoon just until combined.  Muffins get hard if you overdo it.

Spoon batter in nonstick muffin top tins that were sprayed with PAM.  Bake in 400 F oven for 12 minutes until firm to touch. 

I liked it. I think you will too.