Bran Muffins With Coffee 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
BRAN MUFFINS WITH COFFEE
My friend told me to submit this Refrigerator Bran Muffin recipe from my sister-in-law. It's awesome and easy! The mix can sit in the refrigerator for up to a week, just stir before making.
Provided by Ellen Humphrey
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
- Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 19.2 g, Cholesterol 22.3 mg, Fat 3.2 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 183.4 mg, Sugar 7.1 g
ROSE CAFE BRAN MUFFINS
These popular muffins have been served at the Rose Cafe, in the Venice community of Los Angeles, Calif, since the cafe first opened in 1979. They are healthy as well as delicious. The bran used is wheat bran which can be purchased in bulk from Whole Foods Market and other health food stores.
Provided by lynnski LA
Categories Quick Breads
Time 40m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine bran, flour, brown sugar, salt and baking soda in a 1 1/2 quart bowl, and mix well.
- In another bowl, mix together the egg, buttermilk,oil, honey and molasses. Stir into the flour mixture.
- Add optional ingredients, if using.
- Pour batter into 9 buttered muffin cups, and bake at 350 degrees for 23 to 25 minutes or until a wood pick inserted in center comes out clean.
Nutrition Facts : Calories 171.2, Fat 7.2, SaturatedFat 0.7, Cholesterol 24, Sodium 201.6, Carbohydrate 26.8, Fiber 3.7, Sugar 12.7, Protein 3.4
COFFEE BRAN MUFFINS
Make and share this Coffee Bran Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Lightly butter 12 muffin pan cups (or line them with paper cups).
- Mix the flour and baking soda in a small bowl.
- Stir the cereal and buttermilk in another bowl; let stand for 5 minutes.
- Beat the sugar and butter in a large bowl with an electric mixer set on medium speed until light and fluffy.
- Add the coffee, corn syrup, and egg and beat until smooth.
- Stir in the flour and cereal mixtures just until moistened (the batter will be lumpy).
- Stir in the raisins.
- Spoon the batter into the prepared muffin cups, filling each cup two-thirds full.
- Bake for 25 minutes or until a pick inserted in the center of one muffin comes out clean.
- Remove the pan to wire rack and cool for 5 minutes.
- Remove the muffins from the pan and cool completely on the wire rack.
- Serve warm.
Nutrition Facts : Calories 197.7, Fat 5, SaturatedFat 2.8, Cholesterol 26.5, Sodium 198.3, Carbohydrate 38.2, Fiber 3, Sugar 17.8, Protein 4
MOLASSES BRAN MUFFINS
This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.
Provided by Mindy
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
- Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 16 mg, Fat 3 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 13.9 g
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
BRAN MUFFINS
These hearty, nutritious muffins make a nice addition to all your meals no matter what time of day. They can bake while you prepare other menu items, so you can enjoy them hot from the oven.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.
Nutrition Facts :
BRAN MUFFINS II
A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.
Provided by PALJOEY
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time P1DT1h
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
- Add eggs, shortening and buttermilk; mix well.
- Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
- Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 25.4 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 273.2 mg, Sugar 14 g
BEST BRAN MUFFINS
Steps:
- In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.
Nutrition Facts :
YUMMY BRAN MUFFINS
Just because they're healthy, doesn't mean they can't taste delicious! A hint of chocolate and spice really makes these muffins great!
Provided by Chef Doctor Ruth
Categories Bran Muffins
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more.
- Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined.
- Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until browned and set, 16 to 18 minutes.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 32.4 g, Cholesterol 17.1 mg, Fat 7.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 288 mg, Sugar 19.7 g
MELT IN YOUR MOUTH BRAN MUFFINS
Best bran muffin recipe I've ever tried, very moist. I'm almost positive the secret is the coffee called for in recipe. Also great because not really, really sweet. Warning it makes a very big batch but guaranteed to go fast because they taste SO good.
Provided by hotmomma Temple
Categories Quick Breads
Time 35m
Yield 18 jumbo muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large bowl combine bran, flour, sugar salt, baking soda and baking powder thoroughly; set aside.
- In another bowl combine the oil, coffee, eggs, milk and vanilla, mix well.
- (Hint: I soak the raisins in very hot water while I'm mixing up ingredients because they become more plump and juicy).
- Add the dry ingredients to the liquid and mix thoroughly.
- Add raisins to mixture and stir together.
- In greased muffin tins put mixture to fill 3/4 full.
- Bake in oven for 20 to 25 minutes.
- I'm guessing on the amount of servings it makes because when I was given the recipe it wasn't listed.
- Also cooking time will be longer if you use jumbo tins--I listed for the regular size tins.
Nutrition Facts : Calories 262, Fat 13.8, SaturatedFat 2.2, Cholesterol 31.3, Sodium 253.1, Carbohydrate 33.9, Fiber 2.6, Sugar 17, Protein 3.9
CLASSIC BRAN MUFFINS
This is my favorite bran muffin recipe. It's so easy and delicious! I got it from another website a couple of years ago.
Provided by Kree6528
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- 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, cinnamon, 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!
REFRIGERATOR BRAN MUFFINS
"WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one."
Provided by Taste of Home
Time 35m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
MY FAVORITE BRAN MUFFINS
After trying dozens of bran muffin recipes, I developed this one myself, and have used it again and again! These muffins are easy to make and convenient, since you can prepare the batter days ahead of time. When we're expecting company, I pour the prepared batter into tins and have hot muffins ready by the time the coffee's perked.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients; set aside. Combine the eggs, honey, molasses, oil, buttermilk and boiling water; mix well with dry ingredients. Fill greased muffin cups two-thirds full. , Bake at 350° for 20-25 minutes. Batter may be made ahead and stored in refrigerator for up to 1 month.
Nutrition Facts :
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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