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 FLAKE MUFFINS
Flavor hearty Bran Flake Muffins with cinnamon for a pleasant kick! Serve these Bran Flake Muffins with raisins as a morning treat or smart snack.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Combine flour, sugar, baking powder, cinnamon and salt in large bowl.
- Whisk egg, milk and oil in separate bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in remaining ingredients just until blended.
- Spoon into 12 paper-lined muffin cups.
- Bake 20 to 25 min. or until tops are lightly browned and toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool slightly.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
BRAN MUFFINS
Provided by Food Network
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F (200°C ). Lightly coat muffin pans with non-stick spray or line with paper baking cups.
- 2. Combine whole wheat flour, soy flour, flake cereal, baking powder, baking soda, cinnamon, cloves, and raisins in a mixing bowl. Set aside.
- 3. Place milk, eggs, oil, and sugar into the Vitamix container and secure lid.
- 4. Select Variable 1.
- 5. Turn machine on and slowly increase speed to Variable 4 or 5.
- 6. Blend for 10 seconds.
- 7. Pour wet mixture into the dry ingredients and mix gently by hand to combine.
- 8. Fill muffin pan 2/3 full. Bake for 15-20 minutes or until golden brown.
BANANA BRAN MUFFINS
Provided by Food Network
Time 1h25m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Whisk together the flour, bran flakes, baking powder, cinnamon, salt and baking soda in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture to the flour mixture and gently fold until just incorporated (a few lumps are OK). Evenly divide the batter among the muffin cups; sprinkle with turbinado sugar. 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 the muffins 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. Copyright 2016 Television Food Network, G.P. All rights reserved
BRAN MUFFINS II
A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.
Provided by PALJOEY
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time P1DT1h
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
- Add eggs, shortening and buttermilk; mix well.
- Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
- Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 25.4 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 273.2 mg, Sugar 14 g
7 WEEK REFRIGERATOR BRAN MUFFINS
This is an old recipe from The Guild Cookbook that I got years ago. It makes the best bran muffins...The batter will get dark on top in the refrigerator but just stir it up and it will last 7 weeks. Use Kelloggs Bran Flakes, not bran buds....I use Crisco Shortening, either butter or regular. You will need 6 cups total of bran flakes.
Provided by CIndytc
Categories Quick Breads
Time 30m
Yield 5-6 dozen, 72 serving(s)
Number Of Ingredients 10
Steps:
- Soak 2 cups of bran flakes in hot water and cool. Cream shortening and sugar together. Add eggs, buttermilk and soaked bran flakes to creamed mixture. Sift dry ingredients and add with the 4 cups additional bran flakes to moist mixture. Mix until moist. Do not over mix.
- Keeps 7 weeks in refrigerator.
- Grease muffin tins or use paper muffin cups. When putting into tins to bake, you can add raisins or blueberries. Fill muffin tins 3/4 . Bake at 400 degrees for 15 to 20 minutes. These are so handy to have on hand for breakfast muffins -- .
BRAN AND APPLESAUCE MUFFINS
Combine bran cereal, applesauce and more for delicious applesauce muffins. These Bran and Applesauce Muffins are great with your morning cup of coffee.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 2 muffins each
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Pour milk over cereal in medium bowl; stir. Let stand 3 min. Meanwhile, combine flour, sugar, baking powder, spices and salt; set aside. Whisk egg, applesauce and oil in large bowl until blended.
- Add cereal mixture to applesauce mixture; mix well. Add flour mixture; stir just until moistened. (Batter will be lumpy.)
- Spoon into 12 prepared muffin pan cups.
- Bake 20 min. or until toothpick inserted in centers comes out clean and tops are golden brown. Cool in pan 3 min. Remove to wire rack; cool slightly.
Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 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 :
BRAN MUFFINS
This recipe is a great way to get fibre in to your body.
Provided by Yeemo
Time 40m
Yield Makes 12-24 muffins
Number Of Ingredients 0
Steps:
- Preheat oven to 350c. In one bowl combine the bran flakes and buttermilk. Let sit for 15 minutes stirring a few times.
- In a seperate bowl whisk together the oil and eggs. Stir in brown sugar and vanilla until well mixed.
- Then stir in the bran mixture. Make sure to mix well.
- In a separate bowl whisk together the flour, baking soda, baking powder and salt. Combine the bran mixture with the flour mix.
- Fill muffin cases about 2/3 full for an even rise. Bake for 25 minuets. Let cool and enjoy.
BRAN MUFFINS WITH DRIED FRUIT
I'm putting this recipe here, because it's a favorite and I want to be able to find it quicker the next time.
Provided by Bliss
Categories Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- Combine milk and bran flakes and allow to sit in a bowl.
- Combine dry ingredients, including fruit (I use peaches, apricots, cherries, cranberries, prunes or whatever combo I have in the house).
- Mix eggs, banana, vanilla and oil well and add to bran mixture.
- Add wet ingredients to dry ingredients.
- Stir to blend, but don't overmix.
- Bake at 375° for 20 minute.
- Makes about 18 regular-size muffins.
- I usually make 6 Texas-size muffins, and use the rest for mini-muffins (bite size). It makes 18 of the regular size muffins.
Nutrition Facts : Calories 187.5, Fat 7.3, SaturatedFat 1.3, Cholesterol 22.6, Sodium 233.1, Carbohydrate 28.8, Fiber 1.4, Sugar 12.4, Protein 2.9
YUMMY BRAN MUFFINS
Just because they're healthy, doesn't mean they can't taste delicious! A hint of chocolate and spice really makes these muffins great!
Provided by Chef Doctor Ruth
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more.
- Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined.
- Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until browned and set, 16 to 18 minutes.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 32.4 g, Cholesterol 17.1 mg, Fat 7.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 288 mg, Sugar 19.7 g
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