GINGERBREAD BRAN MUFFINS
These muffins start with a hefty cup of toasted bran, along with whole wheat flour for more bran and super-healthy wheat germ. And they're extra tasty with plenty of cozy spices, fragrant fresh ginger and rich, sweet molasses. There's a lot going on in these little muffins! To amp up the flavor even more, try adding orange zest, cranberries or nuts.
Provided by Samantha Seneviratne
Categories dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with paper liners. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove the bran from the oven and increase the heat to 450 degrees.
- In a medium bowl, whisk together the toasted bran, graham flour, all-purpose flour, baking powder, cinnamon, salt and cloves. In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the buttermilk, raisins and ginger.
- Gently stir the dry ingredients into the wet ingredients, just until everything is evenly moistened. Don't overdo it.
- Divide the batter evenly among the prepared cups. Transfer to the oven and immediately reduce the temperature to 350 degrees F. Bake until the tops are nice and puffed and a toothpick inserted into the center comes out with moist crumbs attached, 22 to 25 minutes. Transfer the muffins to a rack to cool completely.
BANANA-WALNUT BRAN MUFFINS
These whole-wheat muffins are lower in fat than regular, partly thanks to reduced-fat sour cream. We think it also adds wonderful tenderness and flavor.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray.
- Whisk together the flour, bran flakes, 1/3 cup of the chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda and nutmeg in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter).
- Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 260 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 280 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 4 grams, Sugar 15 grams
GINGERBREAD MUFFINS
Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl and refrigerate until ready to use.
- Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
- Batter will keep for 2 weeks in refrigerator.
Nutrition Facts : Calories 146.8, Fat 5.7, SaturatedFat 3.4, Cholesterol 29.1, Sodium 161.4, Carbohydrate 22.5, Fiber 0.4, Sugar 11.2, Protein 1.9
GINGER MOLASSES MUFFINS
A closely related muffin that resembles the bran muffin with a subtle taste of ginger to spice up things a little bit more than usual. A very good muffin for those early morning coffee breaks or for breakfast on the go when you are in a hurry.
Provided by Slocan cook
Categories Breakfast
Time 35m
Yield 12 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
- Combine all of the dry ingredients in a medium size mixing bowl and set aside.
- Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
- Pour the dry ingredients into the wet and combine well until glossy and smooth.
- Add the ginger and just stir until incorporated into the batter.
- Pour batter evenly into greased muffin cups and fill 2/3 full.
- Bake for 20 minutes or until nicely browned.
- Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
- Enjoy with a spot of butter on the side.
Nutrition Facts : Calories 104.7, Fat 3, SaturatedFat 0.5, Cholesterol 16.6, Sodium 76.1, Carbohydrate 18.1, Fiber 0.3, Sugar 10.2, Protein 1.6
More about "walnut gingerbread muffins food"
THE BEST HEALTHY GINGERBREAD MUFFINS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 (53)Calories 135 per servingCategory Breakfast, Healthy, Muffins, Snack
- Preheat oven to 350 degrees F. Line a muffin tin with muffin liners; spray the inside of the liners with nonstick cooking spray to ensure the muffins do not stick.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
- In a separate bowl, add maple syrup, molasses, egg, vanilla, yogurt and almond milk. Whisk together until smooth and well combined. Add dry ingredients and mix until just combined. Fold in the melted coconut oil (we do this last so that it doesn't harden when mixed with other wet, cold ingredients.)
- Divide batter evenly between muffin liners, filling about 1/2 of the way full. Sprinkle with a little coarse sugar or regular sugar (this will create a beautiful muffin and a delicious crunch on the outside). Bake muffins for 18-22 minutes until a tester comes out clean or with just a few crumbs attached. Makes 12 muffins. Enjoy with a cup of coffee!
EASY GINGERBREAD MUFFINS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (4)Total Time 35 minsCategory Breakfast, SnackCalories 277 per serving
- Preheat your oven to 350° F Grease or line 12 muffin cups. (I used paper liners, but the muffins didn't stick at all to them, so I suspect you'd have no trouble with just greasing the pans).
- Add the wet ingredients to the dry and mix with a rubber spatula just until combined. Don’t over-mix.
BASIC MUFFIN RECIPE: SIMPLE, EASY AND GOOD - THE …
From thespruceeats.com
CINNAMON WALNUT MUFFINS - THE TOASTY KITCHEN
From thetoastykitchen.com
GINGERBREAD WHOLE WHEAT MUFFINS - FOOD WINE AND LOVE
From foodwineandlove.com
HEALTHY MUFFIN RECIPES | COOKING LIGHT
From cookinglight.com
GINGERBREAD DOUGHNUT MUFFINS - EVERYDAY ANNIE
From everydayannie.com
GINGERBREAD MUFFINS WITH LEMON GLAZE - SALLY'S BAKING …
From sallysbakingaddiction.com
LAST-MINUTE GINGERBREAD MUFFINS RECIPE - FOOD.COM
From food.com
- Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition.
- Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks.
GINGERBREAD CUPCAKES RECIPE | DUFF GOLDMAN | FOOD NETWORK
From foodnetwork.com
Author Duff GoldmanSteps 4Difficulty Easy
OUR BEST MUFFIN RECIPES FOR BREAKFAST, SNACKS, AND MORE - FOOD
From foodandwine.com
FAVORITE GINGERBREAD MUFFINS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
VEGAN GINGERBREAD MUFFINS (OIL-FREE OPTION!) - THE VEGAN 8
From thevegan8.com
MUFFIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GINGERBREAD WITH FIG-WALNUT SAUCE | READER'S DIGEST CANADA
From readersdigest.ca
VEGAN APPLE GINGERBREAD-OAT WALNUT MUFFINS WITH BROWN SUGAR …
From vanillaandbean.com
MUFFINS RECIPES - BBC FOOD
From bbc.co.uk
ONE BOWL SPICED GINGERBREAD MUFFINS - FORK KNIFE SWOON
From forkknifeswoon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love