EASY FRUITY BRAN MUFFINS
These are my quick fix bran muffins. A little bit different from the wealth of bran muffins aready posted. These a light sweetness from the molasses and syrup that is nicely accented by the fruit. You can use any dried fruit you like in any 1/2 cup combination. My favorite is equal parts currants, apricots and plums (not prunes). Cranberries and apricots work well, or dates and raisins, or... You get the idea.
Provided by justcallmetoni
Categories Quick Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat 400 degrees.
- Lightly spray muffin tins with cooking spray.
- In a large bowl mix together the oil, yogurt, milk, brown sugar, barley malk, molasses, egg whites and bran. Let sit for 2 minutes.
- In a smaller bowl combine the flours with the baking soda, baking powder and salt.
- Fold in the flour mix and dried fruit into the liquid bran mixture. Mix until combined, taking care not to over mix.
- Fill muffin cups 2/3 full.
- Bake 18-20 minutes.
Nutrition Facts : Calories 129.2, Fat 1.8, SaturatedFat 0.2, Cholesterol 0.4, Sodium 239.4, Carbohydrate 27.9, Fiber 3.3, Sugar 12.8, Protein 3.9
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
YOGURT-FRUIT MUFFINS WITH BRAN CRUMB TOPPING
Yogurt, fruit and bran - all in one easy to carry muffin.
Provided by Bobby Flay
Time 30m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners.
- For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
- For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter.
- Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes.
- Transfer to a cooling rack and allow to cool completely.
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 :
BRAN CEREAL FRUIT MUFFINS
I keep this recipe for large gatherings, even picky eaters like these muffins!
Provided by LizzyJane
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 30m
Yield 54
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.
- Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven until golden and set, 16 to 18 minutes.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 28.8 g, Cholesterol 14.5 mg, Fat 4.9 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 162.7 mg, Sugar 15.6 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! 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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