BLUEBERRY BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
BLUEBERRY-ORANGE MUFFINS
This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY-BRAN MUFFINS
I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.-Nancy, Rens, Prescott, Arizona
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,
Nutrition Facts : Calories 155 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 166mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ORANGE-BLUEBERRY BRAN MUFFINS
Not your ordinary bran muffin. Addition of olive oil and protein powder add in a little extra health benefit.
Provided by vycross
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Combine wheat bran and oat bran in a large bowl. Stir in sour cream and milk; let stand for 10 minutes.
- Meanwhile, combine brown sugar, both flours, protein powder, baking powder, baking soda, and salt in a separate bowl. Gently stir blueberries into the mixture until they are coated.
- Stir olive oil, egg, orange juice and zest, and vanilla into the bran mixture. Add flour mixture and stir until just blended. Drop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Remove muffins to a wire rack and let cool completely, about 25 more minutes.
Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 20.7 mg, Fat 8.4 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 1.9 g, Sodium 277.5 mg, Sugar 11.1 g
SPICY ORANGE BRAN MUFFINS
Make and share this Spicy Orange Bran Muffins recipe from Food.com.
Provided by Sheree Wetzel
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine bran and buttermilk, let stand while assembling other ingredients.
- In bowl, combine remaining dry ingredients.
- In another bowl, combine egg, brown sugar, honey, molasses and oil.
- Mix well.
- Add bran mixture.
- Add dry ingredients.
- Bake in sprayed muffin tin in 375 degree oven for 20 minutes.
- Best served warm.
OCEAN'S BLUEBERRY ORANGE MUFFINS (VEGAN)
From John Robbins' May All Be Fed. I approximated the measurement of orange zest to make the recipe-editor form happy.
Provided by mliss29
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly oil muffin pan with canola (or use paper muffin cups.).
- Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
- Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
- Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
- Fold in the blueberries.
- Spoon into muffin pan, filling each cup about 3/4 full.
- Bake 20-25 minutes. (Check for clean toothpick.).
- Let sit 5 minutes before removing from pan.
Nutrition Facts : Calories 206.3, Fat 8.2, SaturatedFat 0.8, Sodium 236.4, Carbohydrate 30.9, Fiber 3.7, Sugar 9.3, Protein 4.6
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- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2¼-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
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