HONEY BRAN MUFFINS
Make and share this Honey Bran Muffins recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat ooven to 400 degrees, and place paper baking cups in each of 6 regular size muffin cups.
- Spray paper baking cups with cooking spray.
- In a small bowl, mix wheat bran, and boiling water, and set aside.
- In a medium bowl, beat milk, honey, oil, and egg with spoon until mixed well.
- Stir in bran mixture, flour, baking powder, cinnamon, and salt just till flour is moist.
- Divide batter evenly into muffin cups.
- Sprinkle with granulated sugar if desired.
- Bake 15-20 minutes or till golden brown and tops spring back when touched lightly in center.
- Immediately remove from pan to cooling rack.
Nutrition Facts : Calories 262.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 32.4, Sodium 206.1, Carbohydrate 38.2, Fiber 2.1, Sugar 11.7, Protein 5
HONEY BRAN MUFFINS
These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.
Provided by June M
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 3h45m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
- In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
- Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
- Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 7.1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 308 mg, Sugar 29.9 g
HONEY BRAN MUFFINS - MIMI'S CAFE RECIPE - (3.7/5)
Provided by Niecer
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Distribute about 1 tablespoon of the Glaze into 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure) In a medium bowl (or one with a pour spout) mix all the dry ingredients. In a separate bowl (I didn't do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the "liquid" ingredients. Stir the liquids into the dry ingredients until just moistened. Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little. Immediately invert the baked muffins onto foil or wax paper to cool. I put mine on wax paper, and then enjoyed eating the caramelized rings on the muffin tin - if you make them, you'll know what I'm talking about.
MIMI'S DELICIOUS BRAN MUFFINS
These are delicious and freeze well as they make quite a few. I freeze them in individual baggies and then in a larger freezer ziplock bag. I got the recipe from one of my wonderful muffin books after trying others. They are nice and moist and taste good.
Provided by Mimi in Maine
Categories Quick Breads
Time 1h30m
Yield 30 muffins
Number Of Ingredients 10
Steps:
- In a large bowl combine the cereal and buttermilk; mix well.
- Let stand for 5 minutes till cereal is softened.
- Blend in the oil and eggs.
- Add the flour, sugar, soda, powder, salt, and raisins.
- NOTE: Muffins should always be stirred in one direction only so as not to break down the batter.
- Put paper liners in the tins and spray lightly with vegetable spray.
- Fill 3/4 full.
- Bake 400 degrees for 18-20 minutes.
- The batter may be stored for up to a week in refrigerator, but I bake all of them at once and freeze them.
- Yield: about 30 muffins.
Nutrition Facts : Calories 143.1, Fat 4.5, SaturatedFat 0.8, Cholesterol 14.9, Sodium 139.7, Carbohydrate 24.8, Fiber 1.6, Sugar 13.8, Protein 2.8
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