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.
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
ROXIE'S BRAN MUFFINS
This recipe was given to me by my midwife after having a baby. Guaranteed to make everything, and I mean everything, better!!!
Provided by Lisa
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners.
- Cover raisins with water in a microwave-safe bowl, and microwave on High for 1 minute to plump. Drain the raisins, and set aside.
- Beat the egg with milk in a bowl, and mix in the bran cereal. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the plumped raisins, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
- Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 38.1 g, Cholesterol 22.1 mg, Fat 3.3 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 208.5 mg, Sugar 21.9 g
BRAN BUDS MUFFINS
I love this recipe because it has spice. It is not overly sweet, it isn't bland either. The fat content isn't too high. I got the recipe from an old box of Kellogg's Bran Buds.
Provided by precious
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400F and lightly spray muffin pans with cooking spray or line with cupcake papers.
- Stir together flour, baking powder & soda, pumpkin pie spice and salt; set aside.
- In large mixing bowl, stir together cereal and boiling water; let stand 2 minutes OR until water is absorbed.
- Mis sugar into softened cereal until well combined.
- Stir in milk and oil.
- Add egg and raisins; beat well.
- Add flour mixture, stirring just until combined.
- Portion batter evenly into lightly greased muffin cups.
- Bake about 20 minutes or until top of muffins are light golden and spring back when lightly touched.
Nutrition Facts : Calories 177.3, Fat 5.6, SaturatedFat 0.9, Cholesterol 15.8, Sodium 230.4, Carbohydrate 33, Fiber 6.4, Sugar 15.6, Protein 3.8
CLASSIC WHEAT BRAN MUFFINS
This is a wonderful bran muffin that my Mom always made and now I carry on the tradition. This recipe came from the back of Rogers Wheat Bran. Quick to make, plus the recipe doubles well and freezes excellent.
Provided by Katherine in Alberta
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix together Rogers Wheat Bran and buttermilk; let stand.
- Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
- Mix flour, baking powder, baking soda and salt.
- Add to the first mixture, stir until just blended and add the raisins.
- Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
- Bake at 350 for 15 to 20 minutes.
- Note: I bake mine for only 15 minutes and find them much moister.
BROWNIE MUFFINS
Bake a batch of these rich chocolate brownie muffins as fast as you can. They're so delicious, you'll want to eat them just as quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h20m
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line mini-muffin tins with baking cups (you'll need 4 dozen total).
- Melt butter and chocolate in a heatproof bowl set over a pan ofsimmering water, stirring occasionally, until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa powder and 1/2 teaspoon salt. Fold in flours, almonds, and cherries.
- Divide batter among baking cups. Bake until brownies are set and a toothpick inserted into the centers comes out with moist crumbs attached, about 21 minutes. Transfer pans to wire racks, and let cool slightly, about 15 minutes. Turn out brownies from pans, and return to wire racks. Let cool completely.
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
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
BROWNIE MUFFINS THAT YOU WOULDN'T EXPECT TO BE GOOD!
Longmeadow Farm is trying something new. I feel inspired to make a nice warm treat, one that is a little less caloric but still captures that down on the farm taste. This recipe was adapted from a blog "Culinary Adventures" and since I had some canned pumpkin in the old pantry, I considered, and pondered and thought what the heck! After all, I don't need to be looking like one of our beautiful cows, "Flossy" as she is about ready to calve. And besides, it would be nice to fit into a smaller size overalls for the farm chores. Please note, my oven bakes these in exactly 15 minutes. I also have a pizza stone that stays put in the oven all the time, and radiates the heat a bit more. However; you may have to adjust baking times up or down depending on the accuracy of your oven. Most people are stating the 18 minute mark. I use the toothpick method of sticking it in the middle of the muffin to check for doneness. If it comes out clean, then your in business. Also note: I make these now for my vegan son, using a cake mix that is only soy and wheat based and a special dark chocolate that does not contain any dairy or eggs as well. For fun and frolic, I give em' a boost of sprinkled powdered sugar on the top.
Provided by Andi Longmeadow Farm
Categories Bar Cookie
Time 23m
Yield 18 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients completely together.
- I use my stand mixer and really mix it well.
- It's important to remember this will be very thick and you may ponder about this, but really it's okay.
- Scoop into sprayed muffin tins with a small iced tea spoon.
- Bake at 350 for around 15-18 minutes.
Nutrition Facts : Calories 173.1, Fat 7.3, SaturatedFat 2.6, Sodium 235.6, Carbohydrate 28.3, Fiber 1.4, Sugar 16.4, Protein 2.3
YUM YUM BROWNIE MUFFINS
Provided by Cooking Channel
Time 40m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform.
- Cook's Note: Do not add any other ingredients that may be mentioned on the cake mix box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do not do this!
- Place batter into a 12-cup muffin pan lined with foil baking cups and/or sprayed with nonstick spray. Place pan in the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Allow to cool slightly and then serve. Garnish with fresh berries, if using. Enjoy!
Nutrition Facts : Calories 181, Fat 3.5 grams, Sodium 357 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 2 grams, Sugar 20 grams
BROWNIE MUFFINS
Moist and rich...just the way they ought to be ;) I got this recipe from a DEAR friend named Anne :) THE WORLD THANKS YOU ANNE! :D
Provided by Erica Vasta
Categories Quick Breads
Time 30m
Yield 9 Large muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a bowl combine flour, baking powder, and cinnamon.
- Set aside.
- In a small pot melt butter over low heat.
- Add chocolate chips and cocoa while stirring constantly.
- Remove from heat when chocolate chips are just about melted.
- In a large bowl combine eggs, sugar, and vanilla.
- Add in flour mixture and chocolate mixture alternately stirring just until blended.
- DO NOT OVERMIX.
- Spoon into well greased muffin tin or paper cups that have been lightly sprayed with oil.
- (muffins tend to stick).
- Sprinkle muffins with chocolate chips and chopped nuts.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
Nutrition Facts : Calories 265.1, Fat 13, SaturatedFat 7.7, Cholesterol 68.5, Sodium 127, Carbohydrate 35, Fiber 1.2, Sugar 24.9, Protein 3.2
BROWNIE BRAN MUFFINS
I found this recipe on the Weight Watchers Canada forum. It's a high fibre, chocolately muffin that tastes rich and not at all low-fat. For Weight Watchers, each muffin is 2 points***. ***(They're 7 points according to the Smart Points calculator and roughly 150 calories each.)
Provided by Wreckage
Categories Quick Breads
Time 30m
Yield 18 serving(s)
Number Of Ingredients 4
Steps:
- Soak all bran in water for a couple of minutes.
- Add baking powder to cereal and stir.
- Add brownie mix and stir to combine.
- Spoon mix into medium sized muffin tins lined with muffin liners or sprayed with nonstick cooking spray. Eacg muffin cup should be 3/4 full.
- Bake in oven @ 350 for about 20-25 minutes.
Nutrition Facts : Calories 27.6, Fat 0.5, SaturatedFat 0.1, Sodium 148.8, Carbohydrate 8, Fiber 3, Sugar 1.6, Protein 1.4
SIX-WEEK BRAN MUFFINS
Steps:
- In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts :
PROTEIN BROWNIE BRAN MUFFINS
The chocolaty goodness of a brownie crossed with the fluffiness of a muffin. Packed with protein and oat bran. Great for breakfast with coffee or milk.
Provided by LilliePet
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
- Mix white sugar, quinoa flour, oat bran, almond milk, cocoa powder, walnuts, coconut oil, egg, vanilla extract, baking soda, and kosher salt together in a bowl until batter is smooth. Let batter sit for 10 minutes to allow oat bran to absorb liquids.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before removing.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 29.2 g, Cholesterol 23.3 mg, Fat 12.4 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 6.8 g, Sodium 150.4 mg, Sugar 17.9 g
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