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
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
THE ORIGINAL ALL BRAN MUFFINS
Make and share this The Original All Bran Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cereal and milk. Let stand 1/2 hour.
- Add egg and oil; beat well.
- Add rest of ingredients. Beat just until combined.
- Put into muffin pans sprayed with Pam.
- Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.
OLD-FASHIONED BRAN MUFFINS
This is one of my all time favorites. Mom used to make these and homemade potato soup for us for supper. I always made sure I was home for that supper.
Provided by Dorene Nagy
Categories Other Breads
Time 45m
Number Of Ingredients 8
Steps:
- 1. In mixing bowl combine All-Bran and milk; let stand until most of milk is absorbed. Add egg and shortening. beat well. Sift together flour, baking powder, salt and sugar. Add to first mixture, stirring only until combined. Fill greased muffin pans two thirds full. Bake at 400 degrees about 30 minutes. Makes 9 muffins 2 1/2 in diameter.
OLD-FASHIONED MOLASSES MUFFINS
The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
OLD FASHIONED BRAN MUFFINS
I have loved Bran Muffins ever since I was a kid. Mom used to buy them from Van De Kamp's Bakery. This is a very moist version of what I remember. I have used buttermilk and applesauce to ensure that they don't turn out dry and mealy, as many bran muffins can be. I use "Grandma's Molasses"...don't use blackstrap. I...
Provided by Garrison Wayne
Categories Muffins
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350 degrees Reduce to 325 degrees, if using a convection oven. Using (2) 12 regular sized (3.5 oz) muffin tins, place (22) paper and/or foil baking cups/liners in all but two holes. Pour water 1/2 way up in the remaining holes.
- 2. In a large mixing bowl, measure all of the following: bran, buttermilk, applesauce, molasses, oil, sugar, salt. Mix well and let sit for 10 min.
- 3. While the bran is soaking, beat the two eggs and set aside. Measure the raisins and set aside. Measure the flour and mix well with the baking soda and baking powder and set aside.
- 4. After the bran has had time to soak, add eggs, raisins, flour, and vanilla. Do not overbeat.
- 5. Portion a scant 1/3 cup batter in each of the 22 muffin cups. The batter will come about 2/3 - 3/4 of the way up.
- 6. Place in oven and bake for about 22 minutes. The tops will spring back when touched. Check at 19 -20 minutes, as ovens vary.
- 7. Remove from oven and place on a rack to cool for 5-7 minutes. Remove from pan and continue to cool on th rack. Serve warm or at room temperature.
OLD FASHIONED OATMEAL MUFFIN
These muffins are moist, delicious and chock full of fiber! This recipe is adapted from one I found in a 1950's version of the Betty Crocker cook book. The base is so versatile you can add anything you want, or nothing at all.
Provided by katlienc
Categories Breakfast
Time 1h50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Gather up 3 bowls.
- In the first bowl (this should be the largest bowl), place 1 cup of Old Fashioned Oats. Pour the milk into the measuring cup and add the vinegar or lemon juice to the milk. Mix it a little bit then pour into the bowl with the oats. Stir to be sure the oats are relatively evenly coated. Let stand for at least an hour, grab your keys and take a stroll around the neighborhood, or watch a little TV.
- In the second bowl, mix 1/3 cup softened butter (or shortening--but I prefer the buttery taste), 1/2 cup Splenda for Baking, 1 tablespoon of Molasses (you can substitute brown sugar for both the Splenda and Molasses) and 1 egg.
- In the third bowl, sift 1/2 cup All purpose flour, 1/2 Whole Wheat Flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt together.
- After the oats have soaked for an hour, gently fold the butter/sugar mixture and the flour mixture into the oats alternatively. You may add additional ingredients. Raisins and Walnuts are good. I have put chocolate chips in with a very nice result. I have also used Ghiadelli White Chocolate Chips and a couple chopped macadamia nuts.
- Spray some Pam into the bottom of a muffin tin. You can of course also use muffin tin liners. Fill each cup a 2/3 full.
- Bake in a 400 degree oven (preheated) for 20 to 25 minutes.
- Cool off and enjoy.
- Allowable substitutions in the recipe are as follow: *You may substitute Lemon Juice for White Vinegar to "sour" the milk. *You may substitute Shortening for Butter or you can substitute unsweetened Apple Sauce for the butter. *You may substitute Brown Sugar for both the Splenda and Molasses.
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 :
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Reviews 9Category BreakfastCuisine AmericanTotal Time 40 mins
- Preheat oven to 400 degrees Fahrenheit. Position the rack in the center of the oven. Prepare a standard muffin tin either by 1) coating each well with a generous layer of spray oil, or 2) lining each well with a cupcake liner. Set aside.
- In a medium bowl, add the brown sugar, molasses, applesauce, milk, eggs, and oil. Stir with a whisk or large spoon until well combined.
- In a separate bowl, combine the wheat bran, pastry flour, baking powder, baking soda, salt, cinnamon and cloves. Stir with a fork until well combined. Pour the dry ingredients into the wet ingredients. If you are using raisins and walnuts, add them at this point as well. Stir together everything just until all dry ingredients are incorporated. Do not overmix.
- Fill each well nearly full (about 80% full). Dot the tops with a few raisins and walnuts, if desired. Bake for 18-20 minutes.
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