Bakery Style Bran Muffins Food
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
BAKERY-STYLE BRAN MUFFINS
I LOVE a good bakery bran muffin and have tried countless refrigerator bran muffin recipes, which always come up short. This recipe is from Cook's Illustrated and promises the best bran muffins. What is different about the ingred. is the ratio of white and wheat flours and wheat bran. The molasses, dark brown sugar help make up the great flavor and you will love the bakery crusty top. It is a little more work, but I would never bake any other recipe!
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Adust oven rack to lower middle position and heat oven to 375.
- Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
- Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
- Add eggs one at a time, beating thoroughly before adding the next.
- Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
- Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
- Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
- Stir in bran and raisins.
- Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
- Divide batter evenly using ice cream scoop or spoon.
- Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
- Makes 12 small muffins or 6 jumbo muffins.
BRAN MUFFINS FROM SARABETH'S BAKERY
Make and share this Bran Muffins from Sarabeth's Bakery recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h10m
Yield 10 muffins
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven; preheat to 400°.
- Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
- Whisk the bran, flour, baking powder, and salt together in a bowl.
- Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
- Gradually add the sugar; beat, scraping the sides of the bowl often with a silicone spatula until the mixture is very light in color and texture, about 5 minutes.
- Add the honey and beat for 1 minute.
- Gradually add in the eggs, beating well after each addition.
- Decrease mixer speed to low; in thirds, beat in the bran mixture, alternating with two equal additions of milk, scraping down the sides of the bowl often, and mix until smooth.
- Stir in the raisins.
- Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
- Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are browned and a cake tester comes out clean, about 15 minutes more.
- Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.
Nutrition Facts : Calories 331.8, Fat 13.9, SaturatedFat 8.2, Cholesterol 70.2, Sodium 196.1, Carbohydrate 51.2, Fiber 5.3, Sugar 25.9, Protein 6.3
TIM HORTON'S COPYCAT BRAN MUFFINS RECIPE - (3.7/5)
Provided by Nanadi-2
Number Of Ingredients 12
Steps:
- Mix wet ingredients, add dry. Add fruit. Bake at 400 degrees for 18 to 20 minutes.
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