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
BUTTERMILK BRAN MUFFINS
These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another recipe that shows how buttermilk works to tenderize and lighten many baked goods. Bran retains much of its natural oil and can quickly turn rancid, so always store it in the refrigerator or freezer. I like to use unprocessed sugar crystals (don't confuse this with brown sugar) to complement the bran's whole grain taste. Each muffin has over 2 grams of fiber.
Provided by Sarah Phillips
Categories Bread Milk/Cream Breakfast Brunch Bake High Fiber Healthy Bran Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350°.
- Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.
- In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.
- In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.
- Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
EASY FRUITY BRAN MUFFINS
These are my quick fix bran muffins. A little bit different from the wealth of bran muffins aready posted. These a light sweetness from the molasses and syrup that is nicely accented by the fruit. You can use any dried fruit you like in any 1/2 cup combination. My favorite is equal parts currants, apricots and plums (not prunes). Cranberries and apricots work well, or dates and raisins, or... You get the idea.
Provided by justcallmetoni
Categories Quick Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat 400 degrees.
- Lightly spray muffin tins with cooking spray.
- In a large bowl mix together the oil, yogurt, milk, brown sugar, barley malk, molasses, egg whites and bran. Let sit for 2 minutes.
- In a smaller bowl combine the flours with the baking soda, baking powder and salt.
- Fold in the flour mix and dried fruit into the liquid bran mixture. Mix until combined, taking care not to over mix.
- Fill muffin cups 2/3 full.
- Bake 18-20 minutes.
Nutrition Facts : Calories 129.2, Fat 1.8, SaturatedFat 0.2, Cholesterol 0.4, Sodium 239.4, Carbohydrate 27.9, Fiber 3.3, Sugar 12.8, Protein 3.9
OATMEAL RAISIN BRAN MUFFINS
Oatmeal raisin bran muffins packed with fruit
Provided by Kate @ I Heart Eating
Categories Breakfast
Time 25m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F. Grease 2 12-cup muffin tins.
- In a large bowl, stir together milk, yogurt, and oil.
- Stir in cereal, and let stand for 5-10 minutes to soften.
- Stir in sugars until combined.
- Add eggs, and stir until incorporated.
- Add flour, oats, baking soda, salt, and cinnamon; stir until just combined.
- Stir in dried cranberries and apples.
- Divide batter evenly among prepared muffin cups.
- If using, sprinkle nuts and sugar evenly over muffin batter.
- Bake for 15-20 minutes, or until muffins spring back when lightly touched.
- Cool in pan for 5-10 minutes before removing.
Nutrition Facts : ServingSize 1 muffin, Calories 187 kcal, Carbohydrate 30 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 247 mg, Fiber 2 g, Sugar 17 g
OAT BRAN AND DRIED FRUIT MUFFINS
This recipe uses dried fruit to add sweetness and a chewy texture to these moist, golden-brown muffins.
Categories Breakfast,Brunch,Snack
Time 40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray or line with foil or paper liners.
- Combine the dried fruit, rolled oats, oat bran, flour, banana, brown sugar, baking powder, and cinnamon in a food processor. Pulse until the mixture is just blended, then transfer to a bowl.
- Combine the milk, orange juice, egg whites, oil, and orange zest in another bowl. Add the milk mixture to the dried fruit mixture; stir just until blended.
- Spoon the batter into cups, filling each about two-thirds full. Bake until surface of the muffins are golden brown and spring back when lightly pressed, or until a toothpick inserted in a muffin comes out clean, about 15 minutes. Remove from the pan and cool on a rack 10 minutes before serving. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 83 kcal
OAT BRAN MUFFINS WITH DRIED FRUIT
This is a Weight Watchers recipe that was emailed to me. I haven't tried it yet; however, plan to in the near future. I have tried many Weight Watcher recipes and all have been very good!
Provided by PaulaG
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Spray a 12-cup muffin pan with non-stick cooking spray.
- Preheat oven to 400°F.
- Combine the fruit, oats, oat bran, flour, banana, brown sugar, baking powder and cinnamon in a food processor.
- Pulse until mixture is just blended, then transfer to a bowl.
- Combine milk, orange juice, egg whites, oil and orange zest in another bowl.
- Add the milk mixture to the dried fruit mixture; stir just until blended.
- Spoon batter into muffin cups, filling two-thirds full.
- Bake 15 minutes or until the surface of the muffins are golden brown and spring back when lightly pressed, or until toothpick inserted in center comes out clean.
- Remove from pan and cool on a rack for 10 minutes before serving.
- Store in an airtight container at room temperature for up to 3 days.
OAT BRAN FRUIT MUFFINS
I recently tried PaulaG's Pumpkin Fruit and Nut Muffins (#116356) and loved the wonderful moistness given to these by the apricots and raisins. So much so, I went looking through my cookbooks for recipes that might capture that same delightful quality. The original comes from "The 250 Best Muffin Recipes" but I've already started tweaking it a bit here. This has been updated since Roosie's review.
Provided by justcallmetoni
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees (180c).
- In one bowl combine all of the dry ingredients - oat bran, oatmeal, fruit, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a second bowl, lightly beat the egg whites by hand. Whisk in the yogurt, oil, applesauce and brown sugar. Fold the wet ingredients into the dry ingredients until just mix. Do not over beat as it will result in a tough lumpy muffin.
- Spoon batter into lightly sprayed muffin tin. (Use paper liners if you prefer.) Bake 33 to 38 minutes, toothpick should be clean.
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
WORLD'S BEST BRAN MUFFIN
World's Best Bran Muffins are made with All Bran cereal or another whole grain bran cereal, sweet raisins and a hint of molasses. Use plain yogurt to give them a great texture and flavor.
Provided by Tara Teaspoon
Categories Breakfast
Time 38m
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- In a food processor, finely blend half the cereal until it resembles fine crumbs. Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda, and salt; set aside.
- In a separate bowl, combine butter, eggs, yogurt, molasses and vanilla. Stir together wet and dry ingredients until just combined. Do not over mix.
- Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with raw sugar crystals, if desired.
- Bake until muffins spring back when touched, 15 to 18 min. Remove from the tin and allow to cool slightly.
Nutrition Facts : Calories 167 kcal, Carbohydrate 29 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 31 mg, Sodium 229 mg, Fiber 3 g, Sugar 12 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
BRAN MUFFINS WITH DRIED FRUIT
I'm putting this recipe here, because it's a favorite and I want to be able to find it quicker the next time.
Provided by Bliss
Categories Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- Combine milk and bran flakes and allow to sit in a bowl.
- Combine dry ingredients, including fruit (I use peaches, apricots, cherries, cranberries, prunes or whatever combo I have in the house).
- Mix eggs, banana, vanilla and oil well and add to bran mixture.
- Add wet ingredients to dry ingredients.
- Stir to blend, but don't overmix.
- Bake at 375° for 20 minute.
- Makes about 18 regular-size muffins.
- I usually make 6 Texas-size muffins, and use the rest for mini-muffins (bite size). It makes 18 of the regular size muffins.
Nutrition Facts : Calories 187.5, Fat 7.3, SaturatedFat 1.3, Cholesterol 22.6, Sodium 233.1, Carbohydrate 28.8, Fiber 1.4, Sugar 12.4, Protein 2.9
BRAN MUFFINS
Steps:
- Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
- Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
- Grate the carrots and chop walnuts (if using) and set aside.
- Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
- Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don't over mix!).
- Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.
Nutrition Facts : Calories 286 kcal, Carbohydrate 39 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 253 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
DRIED FRUIT MUFFINS
Make and share this Dried Fruit Muffins recipe from Food.com.
Provided by Carolyn M.
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
- Blend together the dry ingredients, add chopped fruit and stir.
- Beat the liquid ingredients together - milk, oil or butter, eggs, and vanilla - until light.
- Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly - about 20 seconds should do it.
- Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired.
- Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.
Nutrition Facts : Calories 181.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 33.9, Sodium 210, Carbohydrate 27.5, Fiber 0.4, Sugar 8.5, Protein 3.6
WHOLE WHEAT BRAN MUFFINS WITH FIGS AND PECANS
Categories Fruit Nut Breakfast Brunch Bake Fig Pecan Oat Bran Whole Wheat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Line 14 muffin cups with paper liners. Spray liners with nonstick spray. Whisk next 7 ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
- Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes. Cool on rack.
BRAN MUFFINS WITH DRIED APPLES
Categories Bread Dairy Fruit Breakfast Brunch Dessert Bake Kid-Friendly High Fiber Back to School Apple Fall Healthy Bran Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Mix cereal, milk, applesauce, oil and egg in large bowl. Let stand 10 minutes to soften bran.
- Stir flour, brown sugar, baking powder, salt and baking soda in medium bowl to blend. Mix in chopped dried apples. Add dry ingredients to bran mixture and stir just until moistened.
- Spray twelve 1/3-cup muffin cups with vegetable oil spray. Divide batter among muffin cups. Bake until muffins are light golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack; cool completely.
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- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.
- Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.
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- While pecans are toasting, peel the apple and dice it into very small pieces. Chop the cranberries. When pecans are toasted, roughly chop them and add the nuts and chopped fruit into the cereal mix. Stir until blended.
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