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!
CLASSIC WHEAT BRAN MUFFINS
This is a wonderful bran muffin that my Mom always made and now I carry on the tradition. This recipe came from the back of Rogers Wheat Bran. Quick to make, plus the recipe doubles well and freezes excellent.
Provided by Katherine in Alberta
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix together Rogers Wheat Bran and buttermilk; let stand.
- Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
- Mix flour, baking powder, baking soda and salt.
- Add to the first mixture, stir until just blended and add the raisins.
- Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
- Bake at 350 for 15 to 20 minutes.
- Note: I bake mine for only 15 minutes and find them much moister.
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.
RAISIN BRAN MUFFINS
Make and share this Raisin Bran Muffins recipe from Food.com.
Provided by hollyberry
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside.
- In a medium bowl, stir together flour, 1/2 cup sugar, salt and baking powder. Set aside.
- In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well.
- Add flour mixture to cereal mixture and stir just until combined. Scoop into lined muffin cups. Sprinkle evenly with topping.
- Bake approximately 25 minutes, or until tester comes out clean.
BRAN MUFFINS
These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
- Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
- In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
- In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
- Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 10 g, TransFat 0 g
BRAN MUFFINS
These hearty, nutritious muffins make a nice addition to all your meals no matter what time of day. They can bake while you prepare other menu items, so you can enjoy them hot from the oven.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.
Nutrition Facts :
EASY BRAN MUFFINS
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. "The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts," Peggy explains. "It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches." By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place! From Taste Of Home 1995
Provided by The Daycare Lady
Categories Quick Breads
Time 30m
Yield 5-6 dozen, 60-72 serving(s)
Number Of Ingredients 9
Steps:
- Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes. Yield: 5-6 dozen. Editor's Note: Batter may be stored covered in refrigerator for 6 weeks; do not stir. Bake as directed.
Nutrition Facts : Calories 117.6, Fat 2.4, SaturatedFat 0.6, Cholesterol 13.1, Sodium 199.9, Carbohydrate 23.4, Fiber 2.1, Sugar 11.8, Protein 2.9
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
SIMPLE BRAN MUFFINS
These are quick, easy and delicious. They're also healthy and high in fibre! I eat them a lot when I'm trying to lose weight.
Provided by Cactus Cat
Categories Lunch/Snacks
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Soak bran, milk (I use soymilk) and golden syrup together for 5 minutes.
- Mix in all other ingredients.
- Preheat oven, and bake for 20 minutes at 180 degrees Celcius.
Nutrition Facts : Calories 133.5, Fat 1.2, SaturatedFat 0.5, Cholesterol 19.8, Sodium 192.6, Carbohydrate 29.9, Fiber 1.3, Sugar 17.6, Protein 2.6
EASY RAISIN BRAN MUFFINS
I got this recipe from the latest Everyday Food magazine. It sounded too easy to resist and it really was! It has just the right amount of sweetness. Yummy!
Provided by Hollyism
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Lightly oil a 6 cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours baking powder, cinnamon, and salt.
- Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
EASY BRAN MUFFINS
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. "The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts," Peggy explains. "It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches." By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!
Provided by Taste of Home
Time 30m
Yield 5-6 dozen.
Number Of Ingredients 9
Steps:
- Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.
Nutrition Facts :
THE REAL BRAN MUFFINS
My girl friend gave this recipe to me over 20 years ago. It's no cupcake muffin, it really works! Molasses is the only sugar in this recipe.
Provided by Shar-on
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix tog. the egg, milk and molasses.
- Combine all the dry ingredients.
- Mix these two mixes tog and add raisins at the end if you are including them.
- Do not over mix.
- Spoon into greased muffin tins and bake at 350 degF for 20 minutes.
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