THE VERY BEST BLUEBERRY BRAN MUFFINS
This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made.
Provided by karen in tbay
Categories Quick Breads
Time 45m
Yield 12-16 large muffins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly spray muffin pans.
- In large bowl, combine cereal with milk, let stand 10 minutes.
- In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
- Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
- Pour over dry ingredients and sprinkle with blueberries.
- Stir just until moistened.
- Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
- Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
- If using frozen blueberries, do not thaw before adding to the muffins.
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.
LOW-FAT BLUEBERRY BRAN MUFFINS
These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
Provided by 3LIONCUBS
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g
MOLASSES BRAN MUFFINS
This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.
Provided by Mindy
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
- Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 16 mg, Fat 3 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 13.9 g
BLUEBERRY BRAN MUFFINS
Bake a batch of better-for-you breakfast muffins by using oil instead of butter, swapping out some of the sugar for maple syrup, and adding nutty, nutritious bran.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Grease a standard 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
- Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.
LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS
These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples.
Provided by Lighthouse Rita
Categories Quick Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease muffin cups or use paper muffin liners.
- Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
- Beat in bran mixture.
- Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
- Stir into bran mixture until just blended. Fold in blueberries.
- Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
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
BERRY & NUT BRAN MUFFINS
Make and share this Berry & Nut Bran Muffins recipe from Food.com.
Provided by ALH7401
Categories Quick Breads
Time 33m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Place liners in a 12-muffin pan, spraying the liners with cooking spray isn't necessary but can keep the liners from sticking to the muffins.
- Combine the bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
- Separately mix the applesauce, egg substitute, oil and vanilla.
- Mix the liquid and dry together.
- Fold the nuts and berries into the batter.
- Divide the batter between the muffin cups.
- Place the granola on top and light press it into the top of the batter to form a topping for the muffins.
- Bake approximately 18 minutes, until fully cooked.
- Cool.
Nutrition Facts : Calories 229.4, Fat 5.4, SaturatedFat 0.7, Cholesterol 0.1, Sodium 398.9, Carbohydrate 44.2, Fiber 3.7, Sugar 10.2, Protein 6.2
BANANA BERRY MUFFINS
In Pembina, North Dakota, Alyce Wyman bakes up these moist muffins with a sweet nut topping. "The original recipe called for bran cereal with raisins," she says. "But I was out of that cereal one day, so I used plain bran flakes and added blueberries instead of raisins. Now I always make it this way."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine bran flakes and buttermilk; set aside. , In another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla (mixture will appear curdled). , Combine the flour, baking powder, salt and baking soda; gradually stir into creamed mixture just until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. , Combine the pecans, brown sugar and cinnamon; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 minutes or until heated through.
Nutrition Facts : Calories 218 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 249mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.
BERRY BRAN MUFFINS
A spin on an old classic - the all bran muffin! Adding a cup of whatever berries you have on hand - you can use frozen - and a sprinkle of your favorite granola on top.
Provided by Lostfairy
Categories Breakfast
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine cereal and water. Let stand for 5 minutes.
- Add egg and oil, beat well.
- Add the flour, sugar, baking powder and salt. Beat just until combined.
- Add the blue berries last.
- Put into muffin pans sprayed with Pam. Sprinkle the granola on top. 1 tsp per muffin is good!
- Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.
Nutrition Facts : Calories 160.2, Fat 5.6, SaturatedFat 0.8, Cholesterol 15.5, Sodium 173.2, Carbohydrate 28, Fiber 3.7, Sugar 11.2, Protein 3.3
BLUEBERRY-BRAN MUFFINS
I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.-Nancy, Rens, Prescott, Arizona
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,
Nutrition Facts : Calories 155 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 166mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BLUEBERRY ORANGE BRAN MUFFIN
Moist and delicious. The blueberry orange touch add a special taste to ordinary bran muffins.
Provided by THE HOOVE
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 24.4 g, Cholesterol 20.5 mg, Fat 9.3 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 260.4 mg, Sugar 9.7 g
BLUEBERRY (OR RAISIN) BRAN MUFFINS
Make and share this Blueberry (or Raisin) Bran Muffins recipe from Food.com.
Provided by Dine Dish
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- In bowl, stir lemon juice into milk to sour it.
- Stir in egg, oil and molasses.
- Set aside.
- In another large bowl, combine bran, both flours, sugar, lemon zest, baking powder, baking soda and salt.
- Add milk mixture and blueberries or raisins.
- Spoon mixture into muffin pan sprayed with nonstick spray.
- Bake at 375 F for 20-25 minutes.
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5/5 (1)Total Time 35 minsCategory SnackCalories 226 per serving
- Preheat oven to 375° F. Line 12 muffin cups with paper liners (really recommend liners for these muffins as they tend to be loose and may fall apart when trying to remove from just a greased muffin cup.)
- In a large mixing bowl, combine the wheat bran, oat bran, flour, baking soda, baking powder and salt. Whisk to combine well.
- In another medium bowl, lightly beat the eggs. Add the yogurt and milk and stir well to combine. Then add the molasses, honey and oil and stir until well combined.
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