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
WHOLE WHEAT BRAN BUNS
I like adding extra fiber to our breads. I use natural wheat bran - not the bran cereals. This recipe is based on a Challah, or Egg Bread, recipe. You could also use it for rolls, or turn it into cinnamon-raisin bread.
Provided by Susan Feliciano
Categories Other Breads
Time 3h5m
Number Of Ingredients 10
Steps:
- 1. In a large bowl or stand mixer, stir together the warm water, salt, honey, molasses, and eggs. Beat in the whole wheat flour, bran, wheat gluten, and yeast. Using a dough hook or large spoon, beat about 2 minutes. Dough will be very sticky. Turn dough into a large greased bowl, cover, and let rise in a warm place for 1 hour.
- 2. After rising, punch down and let rest 20 minutes. Turn dough out onto a board dusted with 1/2 cup of the unbleached bread flour. Knead lightly, working in enough bread flour to make it smooth and elastic.
- 3. Divide dough into 12 pieces, and roll into balls, larger than a golf ball but smaller than a tennis ball. Place evenly in a well-greased 9" x 13" pan. Let rise until double in volume, about 45 minutes to an hour.
- 4. Bake in a preheated oven at 350 degrees for about 25-30 minutes. Do not overbake. Buns should still be soft-feeling, but sound a bit hollow when tapped on the bottom. Remove from oven and brush tops with melted butter. Remove from pan before separating and place on cooling rack. Allow to cool prior to separating into buns. Use a sharp knife for this to get evenly-sized buns. Store tightly wrapped. Refrigerate if leftover for more than 2 days.
MAPLE CINNAMON BRAN BUNS
This is my mother's recipe that I have been baking for years. It's simple to make and my kids love them. The recipe calls for maple-flavored pancake syrup but I use pure Maple syrup. Note: Stores well in a covered container.
Provided by Tykayles
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine cereal and milk; let stand 5 minutes.
- Combine flour, sugar, baking powder and salt; cut in shortening until crumbly.
- Add cereal mixture to flour mixture and stir until moistened. Turn onto floured board and knead 10 times until smooth.
- Roll out to a 12x8 inch rectangle with a floured rolling pin.
- Brush with melted butter and sprinkle with mixture of brown sugar and cinnamon; then scatter raisins evenly overtop.
- Roll up from edge jelly roll style; seal the edge. Cut into 12 pieces.
- Combine topping ingredients and divide evenly between 12 large greased muffin cups.
- Place one piece, cut side down in each cup.
- Bake at 400°F for 20 minutes.
- Turn out immediately onto rack placed over a wax paper.
- Cool slightly before serving.
Nutrition Facts : Calories 310.4, Fat 13.6, SaturatedFat 5.1, Cholesterol 13, Sodium 279.1, Carbohydrate 46.6, Fiber 2.5, Sugar 23, Protein 3.7
ALL BRAN ROLLS
My grandmothers famous all bran roll recipe. It's a favorite at our house during the holiday season!
Provided by Chef Jessica 87
Categories Breads
Time 30m
Yield 3 1/2 dozen rolls
Number Of Ingredients 9
Steps:
- Pour boiling water over all bran cereal.
- Stir in shortening, sugar and salt. Continue stirring until shortening is melted. Let stand until cool.
- Dissolve yeast in warm water.
- Add yeast and eggs to bran mixture.
- Stir in flour. Turn onto floured cloth. Knead until smooth.
- Place in greased bowl.
- Cover and let rise until doubled in size.
- Knead down. Make into rolls and place in well greased baking pan. Let rise until double in size.
- Bake at 375 degrees until golden brown.
Nutrition Facts : Calories 1555.6, Fat 64.4, SaturatedFat 16, Cholesterol 120.9, Sodium 1418.3, Carbohydrate 220.1, Fiber 11.2, Sugar 46.3, Protein 28.8
THE ORIGINAL ALL BRAN MUFFINS
Make and share this The Original All Bran Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cereal and milk. Let stand 1/2 hour.
- Add egg and oil; beat well.
- Add rest of ingredients. Beat just until combined.
- Put into muffin pans sprayed with Pam.
- Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.
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