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
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 BRAN MUFFINS
My mom used to always make bran muffins (boxed mix) and threw a banana or nuts in for a change. This sounds just as easy as a mix, but without the extra preservatives.
Provided by AZPARZYCH
Categories Quick Breads
Time 45m
Yield 20 muffins, 20 serving(s)
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.
HONEY RAISIN BRAN MUFFINS
I always have wonderful results with this muffin recipe, they have a wonderful texture, and rise really nice and high, I think you'll agree when you try them, they are wonderful bran muffins!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners.
- If the raisins are hard, let them sit in boiling water for about 5 minutes.
- In a bowl comine milk and vinegar; set aside.
- In another bowl beat egg with a fork.
- Blend in oil, honey, vanilla and soured milk.
- Stir in the 100% bran cereal and raisins to the milk/vinegar mixture, along with the honey/oil mixture; stir to combine; set aside for 10 minutes to soften the bran.
- In another bowl, combine the flour, baking soda, baking powder, salt and nutmeg; stir in to liquid mixture stirring JUST until moistened.
- Spoon batter into muffin tins (filling almost to the top).
- Bake for 15-20 minutes, or until done.
Nutrition Facts : Calories 261, Fat 7.8, SaturatedFat 1.5, Cholesterol 18.4, Sodium 273.9, Carbohydrate 47.7, Fiber 3.2, Sugar 27.6, Protein 4.2
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
HONEY BRAN MUFFINS
I am convinced that if people would eat more fiber, they would not get in such foul moods. Eat up, dear!!
Provided by ratherbeswimmin
Categories Quick Breads
Time 35m
Yield 12 -18 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- In a mixing bowl, combine the flour, baking soda, baking powder, salt, and bran flakes.
- In another bowl, mix together the buttermilk, oil, honey, and egg; whisk to blend well.
- Pour liquid mixture into flour mixture; stir just until mixture is moist and blended.
- Fold in raisins.
- Spoon batter into muffin tin; fill 3/4 full.
- Bake for 15-20 minutes or until test done.
- Cool in pan on wire rack for 5 minutes; remove muffins from pan and cool on wire rack.
Nutrition Facts : Calories 158.9, Fat 5.4, SaturatedFat 1, Cholesterol 18.6, Sodium 259.1, Carbohydrate 25.7, Fiber 1.4, Sugar 11.5, Protein 3.4
RAISIN BRAN MUFFINS
Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
- Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g
HONEY BRAN MUFFINS
Meet the Cook: There's a deliciously different taste to these muffins, thanks to the pineapple juice and raisins they contain. We have them for breakfast, lunch and snacks. My husband and I enjoy gardening...I do flowers, and he does vegetables. -Pauline Rohloff, Endeavor, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 12 jumbo muffins or 20 standard-size muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins; set aside. In a large bowl, combine brown sugar, oil, honey and eggs; mix well. Combine flour, baking soda and salt; stir in cereal. Add to sugar mixture and mix well. Fold in the raisin mixture (batter will be thin). Cover and refrigerate at least 3 hours or overnight. , Stir (batter will thicken). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 268 calories, Fat 7g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 297mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 5g fiber), Protein 5g protein.
HONEY BRAN MUFFINS
Make and share this Honey Bran Muffins recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat ooven to 400 degrees, and place paper baking cups in each of 6 regular size muffin cups.
- Spray paper baking cups with cooking spray.
- In a small bowl, mix wheat bran, and boiling water, and set aside.
- In a medium bowl, beat milk, honey, oil, and egg with spoon until mixed well.
- Stir in bran mixture, flour, baking powder, cinnamon, and salt just till flour is moist.
- Divide batter evenly into muffin cups.
- Sprinkle with granulated sugar if desired.
- Bake 15-20 minutes or till golden brown and tops spring back when touched lightly in center.
- Immediately remove from pan to cooling rack.
Nutrition Facts : Calories 262.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 32.4, Sodium 206.1, Carbohydrate 38.2, Fiber 2.1, Sugar 11.7, Protein 5
RAISIN-BRAN MUFFINS
I was looking for a healthy bran muffin recipe and tweaked one to come up with this. It's not too sweet and has very little added fat. I've only used raisins so far, but I think other dried fruits would be good, too. For best results let your milk and eggs warm up on the counter before adding the honey. If the wet mixture is cold when the honey is added, the honey doesn't mix in so well.
Provided by Erinka
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- In a large bowl, combine flour, bran, baking powder, baking soda, and cinnamon. Stir in raisins.
- In a separate bowl combine milk, eggs, oil, apple sauce, and honey. Add to dry ingredients and still until moistened.
- Spoon into greased or paper-lined muffin tin. Fill cups nearly to top.
- Bake 20-25 minutes, until a toothpick comes out dry and clean.
Nutrition Facts : Calories 183.9, Fat 4.4, SaturatedFat 1.1, Cholesterol 38.1, Sodium 159.5, Carbohydrate 35.8, Fiber 4.5, Sugar 17.1, Protein 4.9
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
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