Margaret Lefevers Bran Muffins Recipes
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
MARGARET LEFEVER'S BRAN MUFFINS
Our dear Mom Margaret Lefever always makes these muffins for us when we get to visit her and Dad,Paul Lefever. They are just such a treat for all of us. And nice that the batter keeps for six weeks.
Provided by Ann Arber
Categories Quick Breads
Time 35m
Yield 48 muffins, 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix well together everything, EXCEPT raisin bran.
- Then fold in raisin bran.
- Grease muffin tins.
- Bake 20 minutes at 400F degrees.
- Keeps six weeks in refrigerator.
Nutrition Facts : Calories 176, Fat 5.5, SaturatedFat 0.9, Cholesterol 18.4, Sodium 308.2, Carbohydrate 29.8, Fiber 2, Sugar 16.4, Protein 3.5
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