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
SIX WEEK BRAN MUFFINS
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Provided by Dee
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 216
Number Of Ingredients 10
Steps:
- In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g
DEEP DARK OLD RECIPE BRAN MUFFINS
Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.
Provided by LorrieT1
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h30m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
- Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Cholesterol 21.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 265.8 mg, Sugar 11.9 g
BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
BRAN AND CURRANT MUFFINS
Make and share this Bran and Currant Muffins recipe from Food.com.
Provided by keeney
Categories Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners.
- Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX.
- Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
- Turn muffins out of pan, and let them cool on a rack.
- Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.
Nutrition Facts : Calories 173.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 23.8, Sodium 261.8, Carbohydrate 29.4, Fiber 3.8, Sugar 12.6, Protein 4.3
BRAN AND CURRANT MUFFINS
Unprocessed wheat bran and currants make these muffins high in fiber; they're sweetened with fruit juice and molasses.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 9
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Lightly oil nine standard-size muffin cups, or line them with paper liners.
- Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
- Spoon batter into muffin cups, filling each about three-quarters full. Bake in the center of the oven for 20 minutes.
- Turn muffins out of the pan, and let them cool on a rack.
Nutrition Facts : Calories 187 g
CRAN BRAN MUFFINS
I love how filling bran muffins are, but sometimes find they're lacking in flavor. That's not the case with these ones, made with fresh cranberries and orange zest. They're the perfect fall breakfast treat!
Provided by LauraF
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 41m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine bran and brown sugar in a large bowl.
- Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
- Beat oil, eggs, molasses, and orange zest into the bran mixture.
- Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 36 g, Cholesterol 32.5 mg, Fat 13.9 g, Fiber 3.7 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 199 mg, Sugar 16.5 g
RED CURRANT MUFFINS
Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.-Jane Larter, Hallock, Minnesota
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.
Nutrition Facts :
BRAN-CURRANT MUFFINS
These are moist and flavorful, just pleasantly sweet. The recipe makes quite a lot of muffins, but the batter will keep in the fridge for up to 6 weeks. From the back of a box of Sun-Maid Zante Currants. I'm sure raisins or other dried fruits would work as well, but the currants are delightful.
Provided by pattikay in L.A.
Categories Quick Breads
Time 35m
Yield 30 muffins
Number Of Ingredients 11
Steps:
- Place bran cereal in a large mixing bowl. Pour in buttermilk, water and oil - stir well and let sit for a few minutes for the bran to soften.
- Mix in eggs and brown sugar.
- Add dry ingredients all at once, stir in just enough to combine.
- Fold in currants.
- This will make about 30 muffins, so grease as many muffin tins as you need and fill the cups 2/3 full.
- Bake at 375 for about 17-20 minutes (depending on how your oven behaves).
- Store remaining batter in a tightly-covered container in the refrigerator for up to 6 weeks.
Nutrition Facts : Calories 145.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 14.8, Sodium 145.1, Carbohydrate 25.8, Fiber 2.5, Sugar 13.7, Protein 3.1
THE REAL BRAN MUFFINS
My girl friend gave this recipe to me over 20 years ago. It's no cupcake muffin, it really works! Molasses is the only sugar in this recipe.
Provided by Shar-on
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix tog. the egg, milk and molasses.
- Combine all the dry ingredients.
- Mix these two mixes tog and add raisins at the end if you are including them.
- Do not over mix.
- Spoon into greased muffin tins and bake at 350 degF for 20 minutes.
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