CHUNKY BANANA BRAN MUFFINS
Provided by Ina Garten
Time 40m
Yield 10 to 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
- Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
BANANA BRAN MUFFINS
Banana nut muffins are a classic. A good way to use overripe bananas. This is a family favorite!
Provided by Janet
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
- In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
- Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 30.4 g, Cholesterol 51.7 mg, Fat 12.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 265.5 mg, Sugar 13 g
DOUBLE-APPLE BRAN MUFFINS
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Yield Makes one dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat bran, millet, baking soda, and salt. In another bowl, whisk together butter, brown sugar, egg, and applesauce. Stir wet ingredients into dry until just combined. Fold in apple.
- Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
BANANA BRAN MUFFINS
Our four daughters love these spiced moist muffins. With a little help from myself or my mom, the girls are all learning to be great cooks.
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 156 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 146mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
BRAN BANANA MUFFINS
Several years ago I experimented with a banana muffin recipe by adding bran cereal. I loved the results and have been making this flavorful version ever since. Try replacing the chocolate chips and nuts with chopped dates for a delicious change of pace. -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in the cereal, chocolate chips and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
DOUBLE BRAN MUFFINS
Make and share this Double Bran Muffins recipe from Food.com.
Provided by cookiecutter _
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Grease muffin tins or line with paper cups.
- Combine bran cereal, oat bran, flour, baking soda and salt.
- In a separate bowl beat the eggs. Beat in buttermilk, honey and oil. Add to dry ingredients and stir just enough to blend. Fold in prunes (if using).
- Pour into muffin cups and bake 20 minutes (or until tops spring back when lightly pressed).
Nutrition Facts : Calories 209, Fat 11, SaturatedFat 1.7, Cholesterol 36.1, Sodium 352.8, Carbohydrate 27.6, Fiber 3, Sugar 9.7, Protein 5.1
DOUBLE BRAN MUFFINS
Make and share this Double Bran Muffins recipe from Food.com.
Provided by zeldaz51
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Place the brans and brown sugar in a medium bowl and mix well, pressing out any lumps of sugar with the back of a spoon. Add the baking powder and mix well.
- Combine the wet ingredients (milk though oil) And stir well, then add wet ingredients to dry mixture and mix well.
- Fold in optional nuts and/or fruit.
- Divide the mixture among 12 muffin cups which have been coated with cooking spray. Bake for about 15 minutes, until a wooden toothpick inserted in the center of a muffin comes out clean. Remove pan from oven, let it rest 5 minutes before removing muffins. Serve warm or at room temperature.
Nutrition Facts : Calories 97.8, Fat 3.1, SaturatedFat 0.3, Cholesterol 0.4, Sodium 83.3, Carbohydrate 19.4, Fiber 3.3, Sugar 9.6, Protein 3.3
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