Bran Cereal Fruit Muffins Food
HIGH FIBRE FRUIT AND NUT BRAN MUFFINS
My mother in law is on a low sodium, high fibre diet and so I wanted to create a great muffin for her to snack on. After a few tries, this one hit the mark - they don't last long in our house!
Provided by country girl kim
Categories Breakfast
Time 28m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Cream butter and brown sugar.
- Add molasses and eggs and beat well.
- Add milk, bran, flaxseed and cereal.
- Combine flour, baking powder, soda, salt, cinnamon and cloves.
- Add to liquid ingredients.
- Add fruit and nuts.
- Spoon into prepared muffin tins 2/3 full.
- Bake at 400 degrees for 18 minutes.
- Makes 16 average sized muffins.
Nutrition Facts : Calories 156.4, Fat 6, SaturatedFat 2.6, Cholesterol 36.2, Sodium 136.2, Carbohydrate 25.9, Fiber 4.4, Sugar 12.8, Protein 3.7
BRAN CEREAL FRUIT MUFFINS
I keep this recipe for large gatherings, even picky eaters like these muffins!
Provided by LizzyJane
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 30m
Yield 54
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.
- Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven until golden and set, 16 to 18 minutes.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 28.8 g, Cholesterol 14.5 mg, Fat 4.9 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 162.7 mg, Sugar 15.6 g
BRAN MUFFINS
Provided by Food Network
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F (200°C ). Lightly coat muffin pans with non-stick spray or line with paper baking cups.
- 2. Combine whole wheat flour, soy flour, flake cereal, baking powder, baking soda, cinnamon, cloves, and raisins in a mixing bowl. Set aside.
- 3. Place milk, eggs, oil, and sugar into the Vitamix container and secure lid.
- 4. Select Variable 1.
- 5. Turn machine on and slowly increase speed to Variable 4 or 5.
- 6. Blend for 10 seconds.
- 7. Pour wet mixture into the dry ingredients and mix gently by hand to combine.
- 8. Fill muffin pan 2/3 full. Bake for 15-20 minutes or until golden brown.
HEALTHY FRUIT MUFFINS
Pretty muffins! Rise high and are pretty with cherries and fruit cocktail. Health wise -- the use of Splenda and bran cereal. Very tasty and freeze well.
Provided by Seasoned Cook
Categories Breakfast
Time 24m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Crush all cereal. Combine all dry ingredients and set aside.
- Chop fruit cocktail, reserving juice. Mix with chopped cherries.
- Beat eggs and mix with Splenda, oil, vanilla, and buttermilk. Add fruit and juice of fruit cocktail.
- Blend with dry ingredients and fill greased muffin tins to 2/3 full.
- Bake at 375 degrees for 12 to 14 minutes. Freezes well.
Nutrition Facts : Calories 139.1, Fat 5.5, SaturatedFat 0.9, Cholesterol 27.1, Sodium 174.3, Carbohydrate 19.8, Fiber 0.6, Sugar 9.5, Protein 2.8
BRAN MUFFINS
These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
- Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
- In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
- In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
- Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 10 g, TransFat 0 g
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