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
BEST BRAN MUFFINS
Steps:
- In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.
Nutrition Facts :
REFRIGERATOR BRAN MUFFINS
These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Provided by TKDANIELSON
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
- Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
- Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
- Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
- Spoon batter evenly into prepared muffin pan.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g
BEST EVER BRAN MUFFINS: THE SKINNY VERSION
I found this recipe in the Vancouver Sun's Five Star Food cookbook. The muffin is made skinny by slimming down the fat content with prune paste. Oddly enough, you can't taste the prunes!!!
Provided by Abby Girl
Categories Quick Breads
Time 40m
Yield 2 1/2 doz
Number Of Ingredients 14
Steps:
- Prune Paste: In a food processor, combine prunes, water and vanilla; process to form a smooth paste. Store in the fridge if not being used immediately. Will keep for several days.
- Muffins: In a large bowl, beat together prune paste and sugar. Beat in eggs and molasses.
- In medium bowl, combine flour, bran, baking powder and salt; stir in raisins. Stir soda into buttermilk; add to prune paste mixture alternately with flour mixture, stirring just until combined.
- Spoon batter into greased muffin pans. Bake at 375 for about 20 minutes. Remove muffins from pan and cool on wire rack.
Nutrition Facts : Calories 2210.3, Fat 11.7, SaturatedFat 3.6, Cholesterol 221.3, Sodium 2328.2, Carbohydrate 514.5, Fiber 38, Sugar 290.9, Protein 44.9
BEST EVER BRAN MUFFINS
This recipe is from my Aunt and is the best bran muffin recipe I have ever tasted. You can replace whole wheat flour for regular flour to lighten it up a bit. Enjoy!!
Provided by reimersl
Categories Quick Breads
Time 45m
Yield 4-5 dozen muffins
Number Of Ingredients 12
Steps:
- Boil the water. Place 100% Bran in a bowl and add boiling water - let soak.
- In a very large bowl, mix sugar and margarine; add eggs & molasses.
- Mix in flour, baking soda, & salt.
- Add Bran flakes, 100% bran mixture and buttermilk - mix well.
- Bake @ 400 C for 15 minutes.
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.
BUTTERMILK BRAN MUFFINS
These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another recipe that shows how buttermilk works to tenderize and lighten many baked goods. Bran retains much of its natural oil and can quickly turn rancid, so always store it in the refrigerator or freezer. I like to use unprocessed sugar crystals (don't confuse this with brown sugar) to complement the bran's whole grain taste. Each muffin has over 2 grams of fiber.
Provided by Sarah Phillips
Categories Bread Milk/Cream Breakfast Brunch Bake High Fiber Healthy Bran Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350°.
- Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.
- In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.
- In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.
- Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
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