MOIST ZUCCHINI BRAN MUFFINS
Provided by Sandra Lee
Time 30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside.
- Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
- Spoon batter into prepared muffin cups, filling each 2/3 full.
- Bake for 20 to 22 minutes or until tops are golden brown.
- Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams
RAISIN BRAN MUFFINS THAT WORK
I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.
Provided by Lennie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
- In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
- Stir in bran; let stand for 5 minutes.
- In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
- Carefully stir in raisins, being careful not to overmix.
- Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
- Spoon into paper-lined muffin cups, filling right to the top.
- Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
- As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
- Remove muffins from pan and cool on rack.
MOLASSES BRAN MUFFINS
This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.
Provided by Mindy
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
- Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 16 mg, Fat 3 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 13.9 g
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.
DEEP DARK OLD RECIPE BRAN MUFFINS
Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.
Provided by LorrieT1
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h30m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
- Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Cholesterol 21.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 265.8 mg, Sugar 11.9 g
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.
MOIST BRAN MUFFINS
These tender, slightly sweet muffins are a tasty way to round out any meal. The recipe makes a small quantity for a couple or a single person.-Mildred Ross, Badin, North Carolina
Provided by Taste of Home
Time 30m
Yield 4 muffins.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.
DELICIOUS AND HEALTHY BRAN MUFFIN RECIPE
Steps:
- Preheat oven to 400ºF.
- Stir together the bran, flour, soda and baking powder. Stir in raisins and set aside.
- Blend the milk, molasses, oil and egg. Add to the dry ingredients and mix just until moistened.
- Spoon into 12 greased muffin tins. Bake for 15 minutes at 400ºF or until muffins pull away from sides of cups.
Nutrition Facts : Calories 214 kcal, Carbohydrate 42 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 149 mg, Fiber 11 g, Sugar 12 g, ServingSize 1 serving
EASY BRAN MUFFINS WITHOUT BUTTERMILK
These irresistible bran muffins made without buttermilk bake up moist and delicious just like they were made at a bakery!
Categories Baking
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spray muffin tins with non-stick spray. In a large bowl beat together oil, sugar and eggs in large bowl until well blended. Add remaining ingredients and stir just until combined (do not over mix). Spoon batter into prepared muffin tins, filling almost to the top and bake for 15 mins, until firm to touch and a tester comes out clean.
BEST BRAN MUFFINS
Steps:
- In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.
Nutrition Facts :
BLUEBERRY BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
BUTTERMILK BRAN MUFFINS
These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another recipe that shows how buttermilk works to tenderize and lighten many baked goods. Bran retains much of its natural oil and can quickly turn rancid, so always store it in the refrigerator or freezer. I like to use unprocessed sugar crystals (don't confuse this with brown sugar) to complement the bran's whole grain taste. Each muffin has over 2 grams of fiber.
Provided by Sarah Phillips
Categories Bread Milk/Cream Breakfast Brunch Bake High Fiber Healthy Bran Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350°.
- Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.
- In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.
- In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.
- Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
MOIST MOLASSES BRAN MUFFINS
Make and share this Moist Molasses Bran Muffins recipe from Food.com.
Provided by jtscandrews
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins.
- In a separate bowl, mix, applesauce, mild, molasses, oil and egg. Add to dry ingredients and stir until just moist.
- Spoon into greased muffin tin and bake for 15-20 minutes.
SOFT & MOIST CARROT MUFFINS
Steps:
- Preheat oven to 375°F. Greased or line muffin tins.
- In a large bowl whisk together flour, baking powder, cinnamon, and salt.
- Whisk sugar, oil, and eggs in a separate bowl.
- Stir egg mixture into dry ingredients just until combined.
- Lightly fold in carrots, apples and raisins.
- Divide the mixture into prepared muffin tins
- Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 348 kcal, Carbohydrate 42 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 41 mg, Sodium 266 mg, Fiber 2 g, Sugar 19 g
HEALTHY, MOIST BRAN MUFFINS
A yummy bran muffin recipe that is moist, full of flavor, and is good for your heart and digestive tract. The recipe is from the Ladies Home Journal March 09' issue.
Provided by Jessa M
Categories Quick Breads
Time 28m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. In a food processor, finely grind half of the cereal. Add the raisins to the mixture, but do not grind them. Transfer the mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda, and salt. Set aside.
- 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 sugar crystals, if desired (they add a good taste). Bake until muffins spring back when touched or when a toothpick inserted into the center comes out clean, about 18 minutes. Remove from tin and allow to cool slightly.
Nutrition Facts : Calories 168.9, Fat 5.7, SaturatedFat 1.5, Cholesterol 23.8, Sodium 291.9, Carbohydrate 28.6, Fiber 3.1, Sugar 13.4, Protein 4.1
WW 1 POINT BRAN MUFFINS SO MOIST AND DELISH!
I got this recipe on another website but made it my own. It works with any fruit puree; I've tried apple and cantaloupe and banana. They are so good! I want to try pumpkin with pumpkin spice instead of cinnamon, YUM!
Provided by chungry1
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix bran flakes and milk and set aside for 15 minutes.
- Mix all of the other ingredients together, then add the bran mixture when it has sat for 15 minutes.
- Pour into 12 muffins.
- Bake at 350°F for approximately 20 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 100.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.6, Sodium 116.3, Carbohydrate 21.8, Fiber 2.8, Sugar 5.3, Protein 4.2
BANANA BRAN MUFFINS
Moist, healthy banana bran muffins made with yogurt, honey and ripe bananas. Good for you and super yummy for filling breakfasts and snacks!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 47m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Lightly coat a muffin pan with nonstick spray or fit with paper liners.
- Spread the walnuts in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until they are fragrant and toasted. Watch carefully to makes sure they do not burn. Transfer to a cutting board and roughly chop.
- In a medium bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cinnamon.
- In a large bowl, combine the mashed bananas (if mashing them directly in the bowl, double-check to make sure you have 1 full cup, not more or less), honey, yogurt, oil, eggs, and vanilla.
- Add the flour mixture to the bowl with the wet ingredients. By hand with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
- Gently stir in the wheat bran, walnuts, and any additional mix-ins, just until combined. The batter will be very thick.
- Portion the batter into the muffin cups, dividing it evenly (I recommend using a batter scoop like this or try a 1/3 cup dry measuring cup).
- Bake for 24 to 28 minutes, until the tops are golden brown, a toothpick inserted in the center of a muffin comes out clean, and the tops spring back lightly when touched. Allow to cool for 5 minutes in the pan, then gently unmold and transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 (of 12); without mix-ins, Calories 300 kcal, Carbohydrate 56 g, Protein 12 g, Fat 12 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 28 mg, Fiber 23 g, Sugar 15 g
BANANA BRAN MUFFINS
Our four daughters love these spiced moist muffins. With a little help from myself or my mom, the girls are all learning to be great cooks.
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 156 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 146mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
JANET'S YOGURT BRAN MUFFINS
Janet's Yogurt Bran Muffins are light, moist, full of flavor, and quick to make. Healthy and delicious, they will be a new favourite.
Provided by Janet Templeton
Categories Quickbread
Time 35m
Number Of Ingredients 10
Steps:
- Combine yogurt and soda in large bowl.
- Mix oil, sugar, egg, and bran in second bowl.
- Add yogurt to bran mixture.
- Add flour, baking powder, and salt. Fold in fruit.
- Bake in lightly greased muffin tins at 350F for 20-25 minutes or until done.
Nutrition Facts : Calories 141 calories, Sugar 19, Sodium 312, Fat 1, Carbohydrate 32, Fiber 3, Protein 4, Cholesterol 16
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
BRAN MUFFINS
Steps:
- Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
- Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
- Grate the carrots and chop walnuts (if using) and set aside.
- Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
- Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don't over mix!).
- Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.
Nutrition Facts : Calories 286 kcal, Carbohydrate 39 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 253 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
BRAN MUFFINS
These moist, flavor-packed Bran Muffins are a classic and this recipe is the best ever!
Provided by Shauna Sever - Midwest Made
Categories Muffins
Number Of Ingredients 11
Steps:
- Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.
- In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.
- Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.
- Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 254 calories, Sugar 18.1 g, Sodium 398.1 mg, Fat 9.2 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 1.7 g, Protein 4.5 g, Cholesterol 21.3 mg
YOGURT BRAN MUFFINS
This is a recipe that I got from my friend, Gail. These are so light and fluffy. Very moist and definitely a keeper. I was wondering what they would taste like with a flavoured yogurt. Inquiry minds want to know......
Provided by VillageMom
Categories Quick Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Measure the yogurt into a large bowl and mix in baking soda.
- Set aside.
- This mixture will expand so it is important to use a large bowl.
- In a large mixing bowl, beat together the brown sugar, eggs and oil.
- Add the bran and vanilla.
- Sift together the flour, baking powder and salt.
- Add to the sugar mixture alternately with the yogurt.
- Fold in the berries or raisins (if being added).
- Pour into muffin tins (spray with a cooking spray or use liners).
- Bake at 350 degrees for 15-20 minutes.
- Makes 2 dozen.
Nutrition Facts : Calories 206.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 20.3, Sodium 246.8, Carbohydrate 27, Fiber 1.9, Sugar 15.6, Protein 3
MOIST BRAN MUFFINS
Steps:
- Combine bran, milk, golden syrup and sultanas in a bowl
- Stir to mix and set aside for 5 minutes
- Sift the flour, baking soda, ginger, salt into the bran mixture
- Add the sugar and lightly beaten egg.
- Stir mixture only enough to moisten
- Spoon into 6 deep muffin pans
- Bake at 180 degrees C for 18 - 20 minutes or until cooked.
- Serve warm
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
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