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.
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
BANANA BRAN MUFFINS
Yet another magazine find, I liked these because they weren't too sweet. Great breakfast snack, quick and easy too. Makes 9 large muffins or 12 regular size.
Provided by Evie3234
Categories Quick Breads
Time 25m
Yield 9-12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees C.
- Mix all dry ingredients in a bowl.
- In a second bowl, beat eggs, melted butter& milk together with the bananas.
- Add dry ingredients and mix together to just combine.
- Do not overmix.
- Spoon into well-greased muffin tins and bake 10-15 minutes.
Nutrition Facts : Calories 235.1, Fat 10.9, SaturatedFat 6.3, Cholesterol 71.7, Sodium 260.5, Carbohydrate 33.5, Fiber 3, Sugar 15.5, Protein 4.3
BRAN MUFFINS
This recipe is a great way to get fibre in to your body.
Provided by Yeemo
Time 40m
Yield Makes 12-24 muffins
Number Of Ingredients 0
Steps:
- Preheat oven to 350c. In one bowl combine the bran flakes and buttermilk. Let sit for 15 minutes stirring a few times.
- In a seperate bowl whisk together the oil and eggs. Stir in brown sugar and vanilla until well mixed.
- Then stir in the bran mixture. Make sure to mix well.
- In a separate bowl whisk together the flour, baking soda, baking powder and salt. Combine the bran mixture with the flour mix.
- Fill muffin cases about 2/3 full for an even rise. Bake for 25 minuets. Let cool and enjoy.
BRAN BUDS MUFFINS
I love this recipe because it has spice. It is not overly sweet, it isn't bland either. The fat content isn't too high. I got the recipe from an old box of Kellogg's Bran Buds.
Provided by precious
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400F and lightly spray muffin pans with cooking spray or line with cupcake papers.
- Stir together flour, baking powder & soda, pumpkin pie spice and salt; set aside.
- In large mixing bowl, stir together cereal and boiling water; let stand 2 minutes OR until water is absorbed.
- Mis sugar into softened cereal until well combined.
- Stir in milk and oil.
- Add egg and raisins; beat well.
- Add flour mixture, stirring just until combined.
- Portion batter evenly into lightly greased muffin cups.
- Bake about 20 minutes or until top of muffins are light golden and spring back when lightly touched.
Nutrition Facts : Calories 177.3, Fat 5.6, SaturatedFat 0.9, Cholesterol 15.8, Sodium 230.4, Carbohydrate 33, Fiber 6.4, Sugar 15.6, Protein 3.8
WW CRUMB-TOPPED JUMBO BRAN MUFFINS
From the Weight Watchers Cookbook 'Take-Out Tonight!'. They're really big, dense muffins which are full of fibre and really fill you up and give you energy. They're the only muffin I've made that both me and my flatmate both like! You can eat them plain or split with jam/spread for breakfast, even heat them up and cover with syrup (I use sugar-free) for dessert. If you don't have a jumbo muffin pan, the recipe says you can use a 12-cup pan, reducing the cooking time to 25 minutes. They also work if you substitute the sugar for Splenda, which I did the first time I made them as that was all I had (but I added 1/4 cup of sugar-free marmalade to sweeten it a bit, which tasted yummy), and I also skipped the crumb topping and raisins, and they still tasted great. One time I made them, I added 2 teaspoons of cinnamon and one of mixed spice, which also tasted really nice, but my flatmate preferred them plain. It's a great basic recipe to play about with!
Provided by RainbowBubbles
Categories Quick Breads
Time 35m
Yield 6 jumbo muffins, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees. Spray a 6-jumbo-cup (1 cup each) nonstick muffin pan with nonstick spray (or line with paper/foil liners).
- To make the crumb topping, combine 2 tablespoons of the all-purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts.
- Combine the bran, wholewheat flour, the remaining 1/2 cup all-purpose flour, the baking soda, baking powder, and salt in a large bowl. With an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses in a large bowl intil blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
- Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted into a muffin comes out clean, about 25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.
Nutrition Facts : Calories 335.5, Fat 5.6, SaturatedFat 1.8, Cholesterol 40.3, Sodium 424.2, Carbohydrate 71, Fiber 7.8, Sugar 37, Protein 8.7
LOW FAT CARROT BRAN MUFFINS
Wonderful carrot bran muffins that are low in fat, yet, I find, taste almost buttery. They have a wonderful moist yet fluffy texture, and not too sweet delicious cinnamon flavour and aroma. The batter is quite thin, which creates smooth domed muffin tops. I have always made these with the soured milk instead of buttermilk. And yes, there really is 1 tbsp cinnamon in this recipe, it is not a typo! NOTE: Do not use muffin liners with this recipe - they are too moist and delicate for them so the muffins will stick to the liner.
Provided by LUv 2 BaKE
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
- In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
- Add dry ingredients to wet ingredients and mix until just combined.
- Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
- Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.
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