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
MIMI'S DELICIOUS BRAN MUFFINS
These are delicious and freeze well as they make quite a few. I freeze them in individual baggies and then in a larger freezer ziplock bag. I got the recipe from one of my wonderful muffin books after trying others. They are nice and moist and taste good.
Provided by Mimi in Maine
Categories Quick Breads
Time 1h30m
Yield 30 muffins
Number Of Ingredients 10
Steps:
- In a large bowl combine the cereal and buttermilk; mix well.
- Let stand for 5 minutes till cereal is softened.
- Blend in the oil and eggs.
- Add the flour, sugar, soda, powder, salt, and raisins.
- NOTE: Muffins should always be stirred in one direction only so as not to break down the batter.
- Put paper liners in the tins and spray lightly with vegetable spray.
- Fill 3/4 full.
- Bake 400 degrees for 18-20 minutes.
- The batter may be stored for up to a week in refrigerator, but I bake all of them at once and freeze them.
- Yield: about 30 muffins.
Nutrition Facts : Calories 143.1, Fat 4.5, SaturatedFat 0.8, Cholesterol 14.9, Sodium 139.7, Carbohydrate 24.8, Fiber 1.6, Sugar 13.8, Protein 2.8
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
HONEY BRAN MUFFINS - MIMI'S CAFE RECIPE - (3.7/5)
Provided by Niecer
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Distribute about 1 tablespoon of the Glaze into 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure) In a medium bowl (or one with a pour spout) mix all the dry ingredients. In a separate bowl (I didn't do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the "liquid" ingredients. Stir the liquids into the dry ingredients until just moistened. Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little. Immediately invert the baked muffins onto foil or wax paper to cool. I put mine on wax paper, and then enjoyed eating the caramelized rings on the muffin tin - if you make them, you'll know what I'm talking about.
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.
MIMI'S CAFE BUTTERMILK SPICE MUFFINS
Make and share this Mimi's Cafe Buttermilk Spice Muffins recipe from Food.com.
Provided by Millereg
Categories Quick Breads
Time 55m
Yield 6-12 muffins
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- In a mixing bowl, cream the sugar and butter together with an electric mixer.
- When they are thoroughly mixed, add the eggs and beat for 1 more minute.
- Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
- Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
- To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
- Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
- Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
- Fill each cup ¾ full of batter.
- Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
- Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don't want that to happen, do we?.
- Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
- (Home ovens' heat differently from Mimi's commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
- This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
- If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.
Nutrition Facts : Calories 699, Fat 31.4, SaturatedFat 12.1, Cholesterol 135, Sodium 493.3, Carbohydrate 94.8, Fiber 3.1, Sugar 52.4, Protein 12.8
HEALTHY BRAN MUFFINS
After trying a couple of these muffins, I got the recipe from my friend Judy. It makes a large quantity but the mixture can be kept in the refrigerator for up to a month. That sure makes it easy to have fresh, warm, healthy muffins for brekkie or a snack! Timing doesn't include standing.
Provided by CountryLady
Categories Quick Breads
Time 40m
Yield 5-6 dozen, 60 serving(s)
Number Of Ingredients 14
Steps:
- Combine brans & wheat germ in a mixing bowl; stir in water & set aside.
- Cream sugars with margarine in a very large mixing bowl; beat in molasses & eggs.
- Combine buttermilk with remaining ingredients & add to sugar/egg mixture; stir until well blended.
- Cover the bowl & allow to stand in the refrigerator for 24 hours.
- Spoon into greased or lined muffin tins whenever you want a batch of fresh muffins - at this point, you can add fresh or frozen cranberries, blueberries, raspberries, pieces of banana or apple - use your imagination.
- Bake in preheated 350F oven for 22 - 25 minutes.
Nutrition Facts : Calories 156.8, Fat 4.1, SaturatedFat 2.2, Cholesterol 21.2, Sodium 334.6, Carbohydrate 29.5, Fiber 2.4, Sugar 15.9, Protein 3.3
REFRIGERATOR BRAN MUFFINS
I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for mom's with little time, and is healthy. What more can you ask?
Provided by Sweetiebarbara
Categories Quick Breads
Time 1h
Yield 48 muffins, 48 serving(s)
Number Of Ingredients 10
Steps:
- Mix all bran cereal, boiling water, and one cup of the buttermilk.
- Let mixture stand.
- Blend sugar with shortening (butter).
- Add eggs and mix.
- Add the flour, soda, salt, another cup of buttermilk, and the dates.
- Blend well and add to bran mixture.
- Cover tightly and refrigerate up to 2 months.
- When ready to use, do NOT stir!
- Dip batter into greased muffin tins.
- Bake at 400 degrees for 20 minutes, if whole wheat, 30.
Nutrition Facts : Calories 79.4, Fat 2.7, SaturatedFat 0.7, Cholesterol 9.2, Sodium 137, Carbohydrate 13.5, Fiber 1.5, Sugar 6, Protein 1.8
PROTEIN BRAN MUFFINS
Make and share this Protein Bran Muffins recipe from Food.com.
Provided by chuckmcgrath
Categories Quick Breads
Time 30m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees.
- Line or grease muffin cups.
- In a large bowl, combine first 7 ingredients.
- In another bowl beat together the egg whites, brown sugar, oil, milk and molasses.
- Stir in fruit (I will often add blueberries and rasberries as well).
- Add liquid ingredients to dry mixture; stir just ubtil moistened.
- Fill muffin cups.
- Top with crumble topping (optional) - include 3tbsp of brown sugar, flour and oats each + 2 tbs of soft butter).
- Bake for 18 to 23 mins, until tops spring back.
Nutrition Facts : Calories 222.1, Fat 6.2, SaturatedFat 0.9, Cholesterol 0.6, Sodium 274.4, Carbohydrate 39.8, Fiber 4.9, Sugar 13.6, Protein 6.1
BRAN MUFFINS - QUAKER
This is my alternate bran muffin recipe when I don't have sour cream on hand for recipe #307011. This is also very delicious and easy to make. Found on the box of Quaker's Natural Wheat Bran.
Provided by Diana 2
Categories Quick Breads
Time 38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F. Line 12 muffin tins with paper liners.
- Cream together shortening and sugar.
- Add molasses and eggs, beating well.
- Add milk and bran.
- Mix together flour, baking powder, baking soda and salt. Add to the wet mixture.
- Stir in raisins, if using.
- Divide among the muffin tins and bake for 18 - 20 minutes.
Nutrition Facts : Calories 171.8, Fat 6.2, SaturatedFat 1.9, Cholesterol 33.9, Sodium 270.5, Carbohydrate 28, Fiber 3.4, Sugar 12.9, Protein 3.9
CLASSIC BRAN MUFFINS
This is my favorite bran muffin recipe. It's so easy and delicious! I got it from another website a couple of years ago.
Provided by Kree6528
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- 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, cinnamon, 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!
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