BUTTERMILK BRAN MUFFINS
The first time I had these I was 9 and staying at someone's house. When the lady said she was making Bran Muffins for breakfast I was pretty sure I was going to have a miserable meal. Boy was I wrong!! These are fantastic! I usually cut back on the sugar some as they are a bit on the sweet side if made according to the recipe. The batter keeps very well in the refrigerator, for a week or so, so you can bake fresh each morning as many muffins as you need. If you are watching your fat intake, try my Recipe #101631.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 27m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
- Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
- Best served warm with or without butter.
- *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.
Nutrition Facts : Calories 149.2, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.3, Sodium 256.4, Carbohydrate 23.6, Fiber 2.4, Sugar 10.3, Protein 3.3
BASIC BUTTERMILK MUFFINS
This is a great basic muffin batter that can be adapted to almost anything.
Provided by DCKatie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
- Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g
BLUEBERRY BUTTERMILK MUFFINS
This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 6-12 muffins, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Sift dry ingredients together in a large bowl.
- In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
- Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
- Fold in blueberries.
- Spoon batter into greased muffin cups and bake till golden brown.
- Bake at 400 F for 20 -30 minutes.
BUTTERMILK MUFFINS WITH VARIATIONS
This is a basic muffin recipe. You can vary the taste according to which fruit you choose to use. Other combinations are Strawberry, Cranberry/Orange, and Blueberry/Lemon. It may be necessary to use more flour depending on which fruit you use.
Provided by MarieRynr
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400*F.
- Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
- Mix together all streusel ingredients with a fork to make a crumbly mixture.
- Set aside.
- For the batter, whisk together the oil, brown sugar, zest and egg.
- Stir in the buttermilk and vanilla.
- Stir together 2 1/2 cups flour, salt, baking powder, soda and cinnamon in a bowl.
- Add to the wet ingredients and blend.
- Fold in your desired fruit.
- The use of frozen fruit may help firm up the batter.If the batter seems too loose, add 1/4 cup more flour to make the batter stiffer.
- Fill the muffin cups to the top.
- Sprinkle streusel topping over each muffin evenly.
- Bake for 15 minutes, lower the oven temperature to 350*F and bake for another 12 to 15 minutes or until the muffins spring back when pressed lightly.
- Let cool in pan for 5 minutes before unmolding onto wire racks.
- NOTE: Fruit variations: Here is a list of what you can use in this recipe: Rhubarb, fresh or frozen, diced, Cranberries, frozen, coarsely chopped, Blueberries, frozen or semifrozen, Apples, diced, peeled or not, Bananas, chopped (add a pinch nutmeg), Frozen raspberries, Frozen strawberries, chopped, dried sour cherries, cranberries or raisins, plumped and patted dry, Strawberry and Rhubarb combination, Apple and cranberry combination, Rhubarb and apple combination.
BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
RAISIN BRAN BUTTERMILK MUFFINS
Make and share this Raisin Bran Buttermilk Muffins recipe from Food.com.
Provided by Lori Bailey
Categories Quick Breads
Time 35m
Yield 12-24 muffins
Number Of Ingredients 9
Steps:
- Blend flour, sugar, baking soda and salt in a large mixing bowl.
- Stir in cereal and walnuts.
- Add buttermilk, oil and eggs.
- Blend until dry ingredients are moistened.
- Do not over stir.
- Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
- Fill muffin tins 2/3 full.
- Bake at 400°F for 20 minutes.
- Recipe may be doubled.
Nutrition Facts : Calories 357.2, Fat 11, SaturatedFat 2, Cholesterol 36.9, Sodium 519.7, Carbohydrate 60.5, Fiber 2.8, Sugar 32.8, Protein 6.6
FRUIT AND NUT MUFFINS
I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.
Nutrition Facts : Calories 270 calories, Fat 13g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
APRICOT MUFFINS
These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!
Provided by Aunt Mamie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
- In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
- Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g
BUTTERMILK OATMEAL MUFFINS
Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g
DRIED FRUIT MUFFINS
Make and share this Dried Fruit Muffins recipe from Food.com.
Provided by Carolyn M.
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
- Blend together the dry ingredients, add chopped fruit and stir.
- Beat the liquid ingredients together - milk, oil or butter, eggs, and vanilla - until light.
- Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly - about 20 seconds should do it.
- Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired.
- Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.
Nutrition Facts : Calories 181.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 33.9, Sodium 210, Carbohydrate 27.5, Fiber 0.4, Sugar 8.5, Protein 3.6
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