CRAN BRAN MUFFINS
I love how filling bran muffins are, but sometimes find they're lacking in flavor. That's not the case with these ones, made with fresh cranberries and orange zest. They're the perfect fall breakfast treat!
Provided by LauraF
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 41m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine bran and brown sugar in a large bowl.
- Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
- Beat oil, eggs, molasses, and orange zest into the bran mixture.
- Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 36 g, Cholesterol 32.5 mg, Fat 13.9 g, Fiber 3.7 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 199 mg, Sugar 16.5 g
CRANBERRY PINEAPPLE MUFFINS
Steps:
- Preheat oven to 375
- Combine together the cranberries, egg, milk, butter and pineapple
- In a separate bowl add flour, sugar, baking powder, salt, cinnamon and nutmeg
- Add the flour mixture into the egg mixture and stir just until moistened - do not over stir
- Grease muffin tins or use liners
- Add batter, filling about 2/3 full
- Sprinkle top with brown sugar
- Bake for 20-25 minutes or until toothpick comes out clean
Nutrition Facts : Calories 162 kcal, Carbohydrate 29 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 187 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
BRAN MUFFINS WITH PINEAPPLE
The pineapple adds sweetness to these fiber-filled muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.
- In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.
Nutrition Facts : Calories 183 g, Fat 6 g, Fiber 2 g, Protein 3 g
PINEAPPLE BANANA MUFFINS
Make and share this Pineapple Banana Muffins recipe from Food.com.
Provided by BestTeenChef
Categories Quick Breads
Time 40m
Yield 30 muffins, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
- In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
- Spoon into large greased muffin cups filling two-thirds full.
- Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.
Nutrition Facts : Calories 531.5, Fat 25.7, SaturatedFat 3.6, Cholesterol 46.5, Sodium 394.3, Carbohydrate 71.2, Fiber 3.2, Sugar 40.2, Protein 7.3
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.
PINEAPPLE COCONUT MUFFINS
Delicious Pineapple Coconut Muffins that bring that tropical flavor to your mouth. Easy to make and are sure to please those who enjoy coconut and pineapple.
Provided by Cheryl
Time 30m
Number Of Ingredients 9
Steps:
- Prepare your muffin tin with non-stick cooking spray.
- Preheat oven to 350F.
- In a large bowl, combine flour, baking powder, baking soda, salt, 1 cup of coconut, and sugar. Stir to mix well.
- In a medium bowl, whisk eggs with a fork. Add milk to the egg mixture and whisk to combine.
- Pour egg & milk mixture into dry ingredients and stir until well mixed.
- Stir in pineapple.
- Pour into 12 muffin tins.
- Sprinkle the other 1/2 cup coconut evenly over the top of each unbaked muffin.
- Bake 20 minutes or until done.
- Let cool in the pan for 10 minutes then remove from tin to cool on a cooling rack.
- Store in a sealed container in the fridge.
Nutrition Facts : Calories 100 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 267 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CRANBERRY BRAN MUFFINS
These are so easy and quick, you can bake them on a whim -- whenever you have a craving but not a lot of time. Orange zest and buttermilk give this recipe extra-special tang.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
- Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
- Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.
CRAN-ORANGE BRAN MUFFINS
With their pleasant orange-and-cranberry flavor, these moist muffins from Kera Bredin of Vancouver, British Columbia make a great lunch-box stuffer or after-school snack.
Provided by Taste of Home
Time 35m
Yield 17 muffins.
Number Of Ingredients 13
Steps:
- In a bowl, combine yogurt and cereal; let stand for 5 minutes. In a large bowl, combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange zest into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks.
Nutrition Facts : Calories 161 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 195mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 4g protein.
PINEAPPLE-CRANBERRY BRAN MUFFINS
These are a variation of the recipe on the side of the package of Bob's Red Mill unprocessed wheat bran. The muffins come out sweet, moist, and not too heavy.
Provided by Natalia - St Louis
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Combine dry ingredients: wheat bran, flour, baking soda, baking powder, and dried cranberries.
- Combine wet ingredients: milk, honey, pineapple, oil, and eggs.
- Add wet ingredients to dry ingredients and stir until combined.
- Pour into greased muffin tin or paper muffin cups.
- Bake approximately 18 minutes.
Nutrition Facts : Calories 156.7, Fat 3.7, SaturatedFat 0.9, Cholesterol 2.9, Sodium 179.5, Carbohydrate 30.5, Fiber 3.5, Sugar 15.1, Protein 4.5
PINEAPPLE BRAN MUFFINS
Number Of Ingredients 9
Steps:
- 1. Stir together flour, baking powder, salt, and sugar in medium mixing bowl. Set aside.2. In large mixing bowl, beat egg slightly. Add KELLOGG'S CRACKLIN' OAT BRAN cereal, milk, oil, and pineapple, including juice. Stir to combine. Let stand about 10 minutes or until cereal is softened. Stir again.3. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.4. Bake at 400°F about 20 minutes or until muffins are golden brown. Serve warm.
Nutrition Facts : Nutritional Facts Serves
PINEAPPLE COCONUT BRAN MUFFINS
Number Of Ingredients 12
Steps:
- 1. Stir together flours, sugar, baking powder, soda and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, pineapple and yogurt. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in nuts. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2 inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 18 minutes or until golden brown. Serve warm.
Nutrition Facts : Nutritional Facts Serves
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