RED RIVER OAT BRAN MUFFINS
This is from the makers of Red River Cereal. A healthy muffin that is a bit different. I started making these because I needed to get rid of a box of Red River Cereal (don't like it)-good in these!
Provided by cuisinebymae
Categories Quick Breads
Time 44m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Combine Red River Cereal and bran.
- Pour boiling water on it.
- Stir to combine and let stand 10 minutes.
- Combine flour, baking soda, and salt.
- Cream shortening and sugar.
- Stir in eggs.
- Stir in buttermilk.
- Stir in flour mixture.
- Stir in bran mixture.
- Stir in oats and raisins.
- Mix thoroughly.
- Fill greased muffin cups almost full.
- Bake at 375 degrees F for 18-24 minutes or until top springs back when lightly touched.
- Remove from pan and cool on a rack.
Nutrition Facts : Calories 205.7, Fat 5.5, SaturatedFat 1.4, Cholesterol 18.4, Sodium 213.2, Carbohydrate 36.5, Fiber 1.9, Sugar 19.3, Protein 4.2
RED RIVER DATE MUFFINS
I adapted this from a recipe on the Robin Hood site, makers of Red River cereal, which by the way, is an EXCELLENT high fiber, tasty hot cereal. It called for cranberries, didn't have any, coped. My 3 year old grandson loves these "muppins". Very moist, tasty.
Provided by Barb Conley
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine oats, Red River and milk in large bowl, let stand 40 minutes.
- Combine remaining dry ingredients.
- Add butter and egg to cereal mixture.
- Add dry ingredients& mix well.
- Stir in dates.
- Spoon into 12 greased muffin tins.
- Bake at 375 degrees for 20-25 minutes or until set.
- Turn out to cool and store in airtight container, if there are any to store.
- Prep time includes letting cereal soak for 40 minutes.
Nutrition Facts : Calories 210.7, Fat 6.2, SaturatedFat 3.5, Cholesterol 32, Sodium 275.4, Carbohydrate 37, Fiber 2, Sugar 23.7, Protein 3.5
DATE MUFFINS
These muffins are perfect for Valentine's Day. "I love the idea of a 'date' muffin," Michael says.
Provided by Food Network
Time 1h10m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny).
- In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
- Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter.
- Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely.
RED RIVER AND OATS DATE MUFFINS
These are an excellent source of fiber and perfect for breakfast. They tasted like a date square. They freeze amazingly too, so you can grab one and go
Provided by Lisa Walker
Categories Muffins
Number Of Ingredients 12
Steps:
- 1. Combine oats, Red River and milk in large bowl, let stand 40 minutes. Make sure you do this step to allow the red river cereal to become soft.
- 2. Combine remaining dry ingredients. Add butter and egg to cereal mixture. Add dry ingredients and mix well. Stir in dates. Spoon into 12 greased muffin tins. Bake at 375 degrees for 20-25 minutes or until set. Remove muffins from pan and cool. You can store these in an airtight container or freeze them. I wrap them up and freeze them individually for easy grab and go mornings Enjoy
CRANBERRY BREAKFAST MUFFINS
A friend asked me months ago to post this recipe and I'm only getting around to it now! He likes Red River cereal and was intrigued by the fact that I have a muffin recipe that uses it. For those of you who don't know what Red River cereal is, it contains cracked wheat, rye and flax and is very healthy. I have only seen it sold in Canada though so if you want to try this, you may have to experiment with various combinations of the above. Please note that standing time is included in the cooking time.
Provided by Irmgard
Categories Quick Breads
Time 1h20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Combine the oats, Red River cereal and buttermilk in a large bowl.
- Let stand for 40 minutes.
- Combine the flour, sugar, baking powder, baking soda and salt.
- Add the egg and melted butter to the cereal mixture.
- Add the dry ingredients and mix well.
- Stir in the cranberries.
- Spoon the batter into the prepared muffin pan.
- Bake for 20 to 25 minutes or until the top springs back when lightly touched.
Nutrition Facts : Calories 172.5, Fat 6.1, SaturatedFat 3.5, Cholesterol 32, Sodium 275.3, Carbohydrate 26.8, Fiber 1.1, Sugar 14.7, Protein 3.2
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