APPLE BRAN MUFFINS
Meet the Cook: This recipe dates back to when our two girls - now 15 and 12 - were in preschool and it was my turn to bring a snack for the class. My husband especially asks for the muffins in winter. Crafts and reading are my hobbies. -Nancy Brown, Klamath Falls, Oregon
Provided by Taste of Home
Time 45m
Yield about 24 standard-size muffins.
Number Of Ingredients 14
Steps:
- In a skillet, saute apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours (batter will be very thick). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
RAISIN APPLE MUFFINS
Apple, cinnamon and raisins combine to treat your taste buds in these tender muffins suggested by Dorothy Schierbeek of Grand Rapids, Michigan.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.
APPLE AND RAISIN CRISP
Categories Fruit Nut Dessert Bake Kid-Friendly Back to School Raisin Apple Walnut Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
- For Topping:
- Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
- For Filling:
- Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.
APPLE-RAISIN BRAN BREAD
Got this recipe off a box of Meijer brand raisin bran. Made it for the family & received rave reviews.
Provided by MarissaB
Categories Breads
Time 1h25m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Grease 9x5x3 inch loaf pan.
- Combine raisin bran cereal, milk, applesauce, eggs and vanilla. Let stand for 10 minutes.
- Stir to break up cereal. Stir in apples and walnuts.
- Combine flour, sugar, baking powder and baking soda.
- Add cereal mixture all at once to flour mixture and stir just until moistened.
- Spread evenly in prepared pan.
- Bake 60 to 65 minutes or until tester inserted in center comes out clean.
- Let cool 15 minutes before removing from pan.
APPLE RAISIN BRAN
A healthier side of a kind of muffin...if you don't mind a wheatier tasting muffin than you will enjoy this muffin. You could make this muffin sweeter by adding applesauce or sugar, but I wanted to make a healthy mufifn. Skim milk can be used instead of soy milk if you prefer.
Provided by roxy_froggy25
Categories Quick Breads
Time 40m
Yield 1 dozen muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Combine all dry ingredients in a large mixing bowl. Beat egg whites in a medium bowl, add milk, molasses, and vegetable oil and stir well mixed. Pour mixture to the large mixing bowl and stir until just moist. Fold in apple and raisin.
- Pour batter into muffin tin either lined with paper or greased. Bake until tooth pick comes out clean, about 20 minutes. Remove from oven and cool completely on wire rack.
Nutrition Facts : Calories 119.8, Fat 2.2, SaturatedFat 0.3, Sodium 129.7, Carbohydrate 25.1, Fiber 3.5, Sugar 7.8, Protein 4.9
APPLE RAISIN BRAN MUFFINS (WITH FLAX SEED)
Categories Fruit Breakfast Bake Kid-Friendly Quick & Easy Muffin Healthy
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F. Combine dry ingredients into large bowl. Combine wet ingredients into smaller bowl. Add wet ingredients to dry ingredients. Spoon into greased muffin tins up to the lip of the tin. Bake 15-30 minutes, depending on altitude (the higher the altitude, the longer you'll need to cook them). To keep the ultimate amount of moisture while storing, place the muffins into a ziplock bag immediately after removing them from the oven (while still piping hot). Note: If you don't have flax seed, add another egg and don't add the 3 tablespoons of water. Note: The brown sugar can be substituted with the same amount of maple syrup.
MAGICKAL BANANA APPLE RAISIN OATMEAL BRAN MUFFINS
This is a healthy snack I concocted for my daughter when she was in school for those after school munchies. It satisfies and adds plenty of fiber, with flavor and nature's goodness. Sometimes I like to substitute the raisins for a cup of blueberries (fresh or frozen)or blackberries in the summer! If you have over ripe bananas, mash, add cinnamon, and freeze them to make these later. YUM!!
Provided by WiccaChikka
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Mash the banana in large bowl. Stir in cinnamon and milk, then oats, bran and raisins. (You may also add 1/3 of a skinned and grated apple if available, or ¼ cup applesauce for additional fiber and vitamins.) Let sit for about 15 minutes to soften cereal.
- Beat in the oil, then egg with spoon. If my banana is really ripe, I leave out the sugar or just add a bit to help with the rising of the muffin.
- Dump the dry ingredients into the bowl and stir in all at once, just until all is moisturized. If the mixture seems too stiff, add more milk, being careful not to over mix.
- Spoon into greased muffin tins or use liners. Bake at 350° for about 25 minutes or until a toothpick inserted in center comes out clean, or close to it. (not too sticky). Makes 10-12 muffins depending on the size of your bananas!
- *If you only use one banana and it's a small one, use about 1 cup white flour.
Nutrition Facts : Calories 210, Fat 6.4, SaturatedFat 1.3, Cholesterol 18.4, Sodium 244.3, Carbohydrate 35.1, Fiber 2.6, Sugar 10.4, Protein 4.8
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