Cran Bran Muffins Recipes

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CLASSIC BRAN MUFFINS

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Provided by Janet Kalman Villada

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11



Classic Bran Muffins image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix together wheat bran and buttermilk; let stand for 10 minutes.
  • Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  • Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

CRANBERRY BRAN MUFFINS

Dressing up a boxed mix gives these golden bites down-home flair with only a fraction of the work that's needed for homemade varieties.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 25m

Yield 6 muffins.

Number Of Ingredients 4



Cranberry Bran Muffins image

Steps:

  • In a large bowl, combine the muffin mix, cereal and cranberries. Stir in milk just until moistened. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 16-18 minutes or until a toothpick inserted in muffin comes out clean. Cool muffins for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 210 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 567mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.

1 package (8.1 ounces) apple cinnamon muffin mix
1/2 cup All-Bran, crushed
1/2 cup dried cranberries
1/2 cup milk

CRAN-ORANGE BRAN MUFFINS

With their pleasant orange-and-cranberry flavor, these moist muffins from Kera Bredin of Vancouver, British Columbia make a great lunch-box stuffer or after-school snack.

Provided by Taste of Home

Time 35m

Yield 17 muffins.

Number Of Ingredients 13



Cran-Orange Bran Muffins image

Steps:

  • In a bowl, combine yogurt and cereal; let stand for 5 minutes. In a large bowl, combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange zest into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks.

Nutrition Facts : Calories 161 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 195mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 4g protein.

1-1/3 cups fat-free plain yogurt
1-1/4 cups 100% bran cereal
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup honey
1/4 cup butter, melted
1 large egg, beaten
1 tablespoon grated orange zest
1 cup dried cranberries

CRANBERRY BRAN MUFFINS

These are so easy and quick, you can bake them on a whim -- whenever you have a craving but not a lot of time. Orange zest and buttermilk give this recipe extra-special tang.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Yield Makes 1 dozen

Number Of Ingredients 12



Cranberry Bran Muffins image

Steps:

  • Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
  • Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
  • Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

2 cups all-purpose flour
1 1/2 cups wheat bran
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 teaspoon baking soda
1 1/2 cups packed dark-brown sugar
1 1/4 cups plus 2 tablespoons buttermilk
11 tablespoons (1 3/8 sticks) unsalted butter, melted and cooled
2 large eggs
1 tablespoon finely grated orange zest
2 teaspoons pure vanilla extract
1 1/2 cups fresh or frozen cranberries

CRANBERRY ORANGE BRAN MUFFINS

A tasty way to get your fiber! I also plan on trying them with all orange juice in place of the milk.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 33m

Yield 24 serving(s)

Number Of Ingredients 12



Cranberry Orange Bran Muffins image

Steps:

  • Combine dry ingredients in a large bowl.
  • In a separate bowl, squeeze orange juice from orange(s) and combine with enough low-fat milk to make 2 cups total. Add zest from orange(s). Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix well by hand. Stir in cranberries.
  • Divide between muffin tins, and bake at 350°F for 18-20 minutes.

2 cups wheat bran
1/2 cup sugar
2 1/2 cups flour (I use combo of white & wheat)
2 1/2 teaspoons baking soda
1 teaspoon salt
1/3 cup fresh squeezed orange juice (approximately)
1 2/3 cups low-fat milk (approximately)
1 -2 tablespoon orange zest
1/2 cup applesauce
1 teaspoon vanilla
2 eggs, beaten
3/4 cup dried cranberries

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