BRAN MUFFINS
These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
- Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
- In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
- In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
- Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 10 g, TransFat 0 g
MOLASSES BRAN MUFFINS
This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.
Provided by Mindy
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
- Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 16 mg, Fat 3 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 13.9 g
EASY BRAN MUFFINS
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. "The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts," Peggy explains. "It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches." By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!
Provided by Taste of Home
Time 30m
Yield 5-6 dozen.
Number Of Ingredients 9
Steps:
- Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.
Nutrition Facts :
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
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
EASY RAISIN BRAN MUFFINS
I got this recipe from the latest Everyday Food magazine. It sounded too easy to resist and it really was! It has just the right amount of sweetness. Yummy!
Provided by Hollyism
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Lightly oil a 6 cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours baking powder, cinnamon, and salt.
- Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
EASY BRAN MUFFINS
This is an old family recipe that was passed down for decades. It is simple and makes ahead and keeps for up to 9 weeks. I give some of the baked muffins as gifts at the holidays to neighbors. I also like to add in different variations to the muffins. 1. dark chocolate chips 2. crasins (dried cranberries) and white chocolate chips
Provided by AmyNoelle513
Categories Breakfast
Time 25m
Yield 46 muffins, 46 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl mix all dry ingredients.
- Add the wet ingredients, stir til combined.
- Store in an airtight container in the refridgerator and the batter will keep 6 - 9 weeks.
- Fill paper baking cups in muffin tin about 3/4 full.
- Bake in pre-heated oven to 400 degrees for 13 - 15 minutes.
- I will scoop out enough batter into a bowl and add in the variations on the raisn muffin to some. Then I have 3 different kinds of muffins!
Nutrition Facts : Calories 181.1, Fat 5.8, SaturatedFat 0.9, Cholesterol 17, Sodium 232.5, Carbohydrate 31.2, Fiber 2.2, Sugar 17.2, Protein 3.5
QUICK BRAN MUFFINS
When my twin sister and I were in high school, these muffins were a staple in our home. I've made a few adjustments to the recipe, but it remains a winner.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Place oats and cereal in a bowl; cover with boiling water. Let stand for 5 minutes. In a large bowl, combine the flour, sugars, baking soda, and salt. In another bowl, combine the eggs, buttermilk, butter and oat mixture. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 158 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 254mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
EASY RAISIN BRAN MUFFINS
I just love these muffins with butter and jam for a quick breakfast and there are very good for you too.
Provided by Karla Everett
Categories Muffins
Time 25m
Number Of Ingredients 11
Steps:
- 1. Sift together : flour , baking powder , salt and sugar.
- 2. Combine : beaten egg , milk and slightly cooled melted fat.
- 3. Add to floured mixture ; stirring only enough to dampen the flour.
- 4. Fold in raisin bran flakes or bran flakes and raisins ; being careful not to over mix.
- 5. Fill well greased 2-1/2" muffin cups 2/3 way full.
- 6. Bake @ 400° for 15-18 minutes.
- 7. NOTE : To maintain there original freshness , store in an air tight container , and Re-heat them up wrapped in foil.
EASY BRAN MUFFINS
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. "The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts," Peggy explains. "It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches." By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place! From Taste Of Home 1995
Provided by The Daycare Lady
Categories Quick Breads
Time 30m
Yield 5-6 dozen, 60-72 serving(s)
Number Of Ingredients 9
Steps:
- Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes. Yield: 5-6 dozen. Editor's Note: Batter may be stored covered in refrigerator for 6 weeks; do not stir. Bake as directed.
Nutrition Facts : Calories 117.6, Fat 2.4, SaturatedFat 0.6, Cholesterol 13.1, Sodium 199.9, Carbohydrate 23.4, Fiber 2.1, Sugar 11.8, Protein 2.9
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