BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
OAT BRAN MUFFINS
Oat bran muffins are a wholesome, delicious way to start the day. Buttermilk, applesauce and raisins deliver wonderful flavor and textures. No oil needed!
Provided by Toni Dash
Categories Breakfast
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray and set aside. DO NOT USE MUFFIN LINERS.
- Combine the bran and buttermilk in a large mixing bowl. Stir to fully combine. Allow to sit for 10 minutes.
- In a small mixing bowl, whisk together the egg, applesauce, brown sugar and vanilla extract. Just until combined.
- Add the mixture to the bran-buttermilk. Stir just until combined. NOTE: the bran mixture may be thick. Just stir by hand until all ingredients have blended together.
- In a separate mixing bowl sift or whisk together the flour, baking powder, baking soda, salt and orange zest. Add to the bowl with the other ingredients and stir to combine.
- Stir in the raisins.
- Scoop the batter into the prepared muffin pan evenly (to just below the rim). Tap the pan gently if needed for the batter to fill in the cavities.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool a few minutes in the pan until comfortable to lift out and place on a cooling rack to cool completely.
Nutrition Facts : Calories 143 kcal, Carbohydrate 32 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 219 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
BUTTERMILK BRAN MUFFINS
These can be made with wheat bran, oat bran or a combination. I think they are best when made with half oat and half wheat bran. To make them a bit healthier, I usually cut the oil in half and sub applesauce or other fruit puree. I also now tend to use all whole wheat flour instead of the combination of all purpose and whole wheat. These are dark, moist, spicy muffins that remind me a bit of gingerbread. They are best served warm from the oven or reheated.
Provided by Saguaro
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F If using a dark,non-stick muffin tin, preheat to 400°F.
- Combine the bran, the currants and the wet ingredients through the vanilla in a bowl, stir well.
- Set aside for 20 minutes, or refrigerate up to overnight.
- Whisk together remaining ingredients in a large bowl.
- Stir in the bran mixture until barely combined.
- Spoon batter into well greased muffin tin (or use baking cups).
- Bake for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.
- Remove from pans immediately and cool on a rack.
Nutrition Facts : Calories 231.8, Fat 10.6, SaturatedFat 1.1, Cholesterol 36.1, Sodium 135.4, Carbohydrate 34, Fiber 4.6, Sugar 18.9, Protein 4.5
BUTTERMILK BRAN MUFFINS
The first time I had these I was 9 and staying at someone's house. When the lady said she was making Bran Muffins for breakfast I was pretty sure I was going to have a miserable meal. Boy was I wrong!! These are fantastic! I usually cut back on the sugar some as they are a bit on the sweet side if made according to the recipe. The batter keeps very well in the refrigerator, for a week or so, so you can bake fresh each morning as many muffins as you need. If you are watching your fat intake, try my Recipe #101631.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 27m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
- Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
- Best served warm with or without butter.
- *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.
Nutrition Facts : Calories 149.2, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.3, Sodium 256.4, Carbohydrate 23.6, Fiber 2.4, Sugar 10.3, Protein 3.3
OAT BRAN MUFFINS
Make and share this Oat Bran Muffins recipe from Food.com.
Provided by Lynn B
Categories Quick Breads
Time 30m
Yield 12 muffins, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling water over oat bran and let sit for a few minutes.
- Mix egg, buttermilk, oil and sugar.
- Sift together flour,baking soda, salt and nutmeg.
- Add egg mixture and cereal mix until comes together.
- Bake at 400 for 20 minutes.
Nutrition Facts : Calories 605.3, Fat 18.5, SaturatedFat 3.1, Cholesterol 55.3, Sodium 625.4, Carbohydrate 110.1, Fiber 7.4, Sugar 47.9, Protein 15.1
HEALTHY BLUEBERRY OAT BRAN MUFFINS
This recipe was found on the Rogers Oat Bran package. I'm putting it on zaar so I won't lose it. I haven't made it yet. Oat bran and wheat bran are very good for you. UPDATE. Apr 8. I finally got around to making these. These are not a sweet muffin. I added 1/2 cup brown sugar instead of white. If you want a sweeter muffin increase the sugar. I used about 2 cups frozen blueberries as I like like a lot. I made 6 giant muffins and baked for 32 min.
Provided by Dorel
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Makes 12 muffins.
- Add buttermilk to oat bran and let stand.
- In another bowl combine flour, baking powder, baking soda and salt, set aside.
- In large bowl beat vegetable oil, egg, sugar and vanilla together.
- Add buttermilk-bran mixture to liquids and stir well.
- Add dry ingredients all at once and stir until ingredients are just blended.
- Gently stir in blueberries.
- Spoon into prepared muffins tins. Either paper lined or greased.
- Bake 20-25 minutes or until tops are golden.
- NOTE--1 1/2 tablespoons lemon juice with milk added to make 1 1/2 cups may be substituted.
Nutrition Facts : Calories 188, Fat 7.7, SaturatedFat 1.3, Cholesterol 18.9, Sodium 270.9, Carbohydrate 29.4, Fiber 2.5, Sugar 11.3, Protein 5
BANANA NUT BUTTERMILK ALL BRAN MUFFINS
This recipe was developed with Kellogg's All Bran cereal I have never used any other bran cereal for this so I cannot guarantee good results with anything else --- if desired a crumb topping can be sprinkled on top, see my recipe#184305 for the topping mixture.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 32m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees F.
- Set the oven rack to second lowest position.
- Spray 12 muffin cups with non-stick cooking spray, and line with paper liners.
- Set the muffin trays on a baking sheet (the baking sheet is optional).
- In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes.
- Meanwhile puree the banana.
- After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine.
- Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine.
- Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter.
- Fold in nuts and raisins (if using).
- With an ice cream scoop, divide the batter evenly between the muffin cups.
- Bake about 22-28 minutes or until muffins test done.
- *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.
Nutrition Facts : Calories 242.7, Fat 10.1, SaturatedFat 1.5, Cholesterol 16.3, Sodium 268.9, Carbohydrate 36.5, Fiber 2.2, Sugar 20.3, Protein 3.6
BRAN AND OATMEAL MUFFINS
Make and share this Bran and Oatmeal Muffins recipe from Food.com.
Provided by Bidu7523
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Directions:.
- Mix dry ingredients together in a bowl and set aside. (You can prepare jars of those dry ingredients in advance to save time).
- In another bowl, mix cereals, oatmeal, milk, yogourt, apple sauce, vanilla and molasses. Let stand 5 minutes.
- Meanwhile, coat a regular pan of 12 muffins with cooking spray.
- Make a hole in the center of the cereal preparation where you can beat your 2 eggs. Mix them with the preparation. Add the oil, the chocolate and the walnuts. Mix until well blended.
- Add the dry ingredients and mix well. The batter should be thick.
- Drop by big spoonfulls into the muffin pan. Bake 375 degrees for about 30 minutes.
Nutrition Facts : Calories 320.3, Fat 9.9, SaturatedFat 2.8, Cholesterol 39.4, Sodium 240.2, Carbohydrate 53.2, Fiber 3.9, Sugar 20.2, Protein 7.1
LOW FAT (BUT TASTY!) BUTTERMILK APPLE BRAN MUFFINS WW FRIENDLY
A healthier variation of my Recipe #101530. I have found they are a perfect WW 2 Points Plus snack after a workout. (They are 3 points plus with the oats added.) They also are very good for keeping your system regular when you are limiting your fat intake. ;) You can keep the batter in the refrigerator for several days and bake them as you need them, but they also freeze really well. (If you don't have fat free buttermilk, place 2 Tbls. of vinegar or lemon juice in a measuring cup then add low fat milk until it totals 2 cups altogether.) Sometimes I get bored with the original plain muffins and add some or all of the optional ingredients. I've also started adding 1 cup of old fashioned oats to mimic nuts in the muffins. They are delicious with WW's cream cheese on them too. PLEASE NOTE: wheat bran is NOT cereal. I buy mine at the bulk food store, and it looks like sawdust. Oat bran can be used in its place but the muffins aren't as tasty IMHO.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 27m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Mix dry ingredients in bowl. Add the applesauce, buttermilk, eggs and molasses; mix well. Gently mix in chopped apple.
- Bake in greased muffin pan at 350°F for 15-17 minutes or until tests done with a toothpick.
BUTTERMILK BRAN MUFFINS
From Greenbush, Michigan, Anita Kay Brown shares these moist, sweet muffins with a decadent taste. She writes, "Over the years, I've altered the recipe to reduce sugar and fat. Even after the changes, they're always a hit!"
Provided by Taste of Home
Time 35m
Yield 22 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
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