CLASSIC RAISIN BRAN MUFFINS
These Classic Raisin Bran Muffins because they are healthy, delicious, so easy to make, but most of all it's a recipe that should never be forgotten.
Provided by Lori
Number Of Ingredients 11
Steps:
- Grease or line 12-cup muffin tray. Preheat oven to 400ºF.
- Combine all dry ingredients in a large bowl. Add egg, milk, oil and honey, mixing until just moistened. Fold in raisins.
- Fill muffin cups ¾ full and bake for 20-22 minutes.
HONEY-RAISIN BRAN MUFFINS
Make and share this Honey-Raisin Bran Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 52m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°.
- Grease 18 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
- In a bowl, stir together the flour, bran, raisins, wheat germ, baking soda, baking powder, and salt.
- In another bowl, using a wooden spoon, cream together the butter, brown sugar, and honey until fluffy.
- Beat in the yogurt, then the buttermilk and vanilla until well blended and smooth.
- Make a well in the center of the dry ingredients and add the creamed mixture and the eggs.
- Beat just until evenly moistened.
- The batter will be thick and slightly lumpy; do not overmix.
- Spoon the batter into each muffin cup, filling it level with the rim of the cup.
- Transfer the filled pans to the oven and immediately reduce the oven temperature to 350°.
- Bake until golden, dry, and springy to touch, 18-22 minutes.
- A toothpick inserted into the center of a muffin should come out clean.
- Transfer the pans to the wire racks and let cool at least 15 minutes.
- Unmold the muffins; serve warm or at room temperature, with butter.
HONEY AND RAISIN BRAN MUFFINS
Make and share this Honey and Raisin Bran Muffins recipe from Food.com.
Provided by Evie3234
Categories Quick Breads
Time 35m
Yield 8-9 muffins, 8-9 serving(s)
Number Of Ingredients 11
Steps:
- Soak bran, buttermilk and raisins together while preparing the rest of the batter.
- Cream butter and sugar.
- Beat in the honey and egg.
- Add the bran mixture.
- Stir together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and stir just until moistened.
- Bake in greased muffin cups at 375 degrees Fahrenheit for 20 minutes or until done.
Nutrition Facts : Calories 261, Fat 9.1, SaturatedFat 5.3, Cholesterol 48, Sodium 580.5, Carbohydrate 44.2, Fiber 3, Sugar 25.6, Protein 4.8
HONEY RAISIN BRAN MUFFINS
This recipe can easily be made healthier without affecting the wonderful moist texture. I substitute the butter with 2/3 cup oil and I find that by using vanilla yogurt the muffins are sweet enough even without the brown sugar.
Provided by Erica Vasta
Categories Breakfast
Time 33m
Yield 12-18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400
- Mix the first 7 ingredients together in a large bowl
- In another bowl cream the brown sugar, honey, and butter with a spoon
- Add yogurt, buttermilk, vanilla extract, and eggs to the brown sugar mixture
- Add the wet ingredients into the dry and mix just until moist Turn the oven down to 350 Cook the muffins (18 small or 12 large) for 18-22 minutes.(If they are cooked too long they will be dry).
Nutrition Facts : Calories 355.7, Fat 10.9, SaturatedFat 5.9, Cholesterol 76.3, Sodium 557.3, Carbohydrate 62.4, Fiber 4.8, Sugar 34.4, Protein 7.9
CLOSE TO MIMI'S HONEY BRAN MUFFINS
I have been trying to find a recipe that would be close to the muffins at Mimi's restaurant. This one is the closest I have found and they ARE yummy. Found at Cooks.com. If you don't have buttermilk, just put two teaspoons apple cider vinegar in two cups regular milk and let stand for 15 minutes.
Provided by CoolMonday
Categories Breads
Time 45m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- GLAZE.
- Cream butter with sugars until light and fluffy.
- Beat in honey and water.
- Using a brush, coat bottom and sides of muffin tins.
- MUFFINS.
- Mix fruit, honey and oil until smooth.
- Beat in eggs, then buttermilk and bran.
- Sift flour, baking soda and salt together.
- Add to mixture and beat until just combined.
- Fill tins 3/4 full.
- Bake for 20 - 25 minutes until springy to the touch.
- Cool for 2 minutes then invert on rack to cool completely.
HONEY BRAN MUFFINS
These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.
Provided by June M
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 3h45m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
- In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
- Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
- Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 7.1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 308 mg, Sugar 29.9 g
POST'S HONEY BRAN MUFFINS
Excellent muffins from a recipe on the Post 100% Bran Cereal box, Kraft Canada. Makes 12 large muffins. Store in airtight container for immediate use. Muffins also freeze well. Cool completely, wrap, label, date, place in airtight container and freeze.
Provided by foodtvfan
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees Fahrenheit; grease 12 large muffin tins or line with paper baking cups.
- Combine milk and lemon juice or vinegar and set aside for a few minutes (a substitute for the 1 cup buttermilk in the original recipe).
- Beat egg in large mixing bowl with a fork; blend in oil, honey and soured milk or buttermilk; stir in cereal and raisins or dates; set aside.
- Combine remaining dry ingredients in a large bowl; stir liquid mixture into dry ingredients, just until moistened.
- Spoon batter into muffin cups, generously filling each to the top (I use an ice cream scoop with a release lever).
- Bake at 400 degrees Fahrenheit for 15 to 20 minutes or until done. COOL.
Nutrition Facts : Calories 224.8, Fat 7.8, SaturatedFat 1.5, Cholesterol 20.5, Sodium 157.7, Carbohydrate 38.6, Fiber 3.2, Sugar 18.6, Protein 4.2
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