RAISIN BRAN MUFFINS THAT WORK
I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.
Provided by Lennie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
- In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
- Stir in bran; let stand for 5 minutes.
- In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
- Carefully stir in raisins, being careful not to overmix.
- Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
- Spoon into paper-lined muffin cups, filling right to the top.
- Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
- As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
- Remove muffins from pan and cool on rack.
RAISIN BRAN MUFFINS
Make and share this Raisin Bran Muffins recipe from Food.com.
Provided by hollyberry
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside.
- In a medium bowl, stir together flour, 1/2 cup sugar, salt and baking powder. Set aside.
- In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well.
- Add flour mixture to cereal mixture and stir just until combined. Scoop into lined muffin cups. Sprinkle evenly with topping.
- Bake approximately 25 minutes, or until tester comes out clean.
GIANT BRAN AND RAISIN MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
- Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
- Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
- Turn muffins out of the pan, and let them cool on a rack.
GOLDEN RAISIN BRAN MUFFINS
This recipe came from Taste of Home. It calls for Golden Raisins but I used regular raisins. Yummy, healthy breakfast or snack. My 1 yr old even likes them!
Provided by LKsmommy
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the applesauce, oil, milk and egg.
- Stir in bran and let stand for 5 minutes.
- In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda, and salt; stir in bran mixture just until blended.
- Fold in raisins (batter will be thick).
- Fill greased or paper-lined muffin cups 2/3 full.
- Bake at 375 for 15-20 minutes.
- Cool for 5 minutes before removing from pan to wire rack.
- Serve warm.
RAISIN BRAN MUFFIN MIX
My husband likes to take muffins to work. And with this mix in my pantry, I can have muffins ready in minutes. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 10m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Cut in shortening until crumbly. Stir in cereal and nuts. Store in an airtight container in a cool, dry place or in the freezer for up to 2 months. Yield: 2 batches (8 cups total)., To prepare muffins: Place 4 cups of muffin mix in a bowl. Beat egg and water; stir into mix just until moistened. Fill greased muffin cups two-thirds full. , Bake at 400° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 219 calories, Fat 11g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 253mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN BRAN MUFFINS
Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
- Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g
LOWER FAT RAISIN BRAN MUFFINS
I had too much left over raisin bran cereal in my cupboard, trying to go stale. I had to do something, but most bran muffin recipes are way too high in fat for my tastes. This is one I've cobbled together to suit my own tastes. Great warm, with just a tiny bit of honey!
Provided by ThatCaptJim
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheate oven to 400°F
- Spray 12 (2.5 inch) muffin cups with nonstick spray or use paper muffin cups.
- In a large bowl, stir together cereal, applesauce, egg, and water.
- Let stand 5 minutes, then stir to break up cereal.
- Add remaining ingredients; stir to combine.
- Divide evenly among muffin cups.
- Bake 15-20 minutes.
- Cool slightly, and remove from muffin cups.
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
GOLDEN RAISIN BRAN MUFFINS
I tried many bran muffin recipes before coming up with this one. My family and friends say these moist muffins, flavored with applesauce, raisins and cinnamon, are the best they have tasted. -Joanne Foote, Harbour Breton, Newfoundland
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the applesauce, oil, milk and egg. Stir in bran; let stand for 5 minutes. , In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda and salt; stir in bran mixture just until moistened. Fold in raisins (batter will be thick)., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 226mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 3g fiber), Protein 3g protein.
RAISIN BRAN MUFFINS
This is a recipe I got from my grandmother, and it's one of my favorite muffins. They're especially yummy when you can eat a lot of them in mini size, or warm from the oven. The dough can be saved, so make a lot, refrigerate, and bake some when you want a muffin. :)
Provided by Tracy
Categories Breads
Time 27m
Yield 200 mini muffins, 200 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Add and mix the ingredients together in the order of listing.
- Bake until golden brown and enjoy.
- Note: Large muffins cook for 15-20 minute.
Nutrition Facts : Calories 42.9, Fat 1.3, SaturatedFat 0.2, Cholesterol 3.9, Sodium 70.4, Carbohydrate 7.3, Fiber 0.3, Sugar 3.9, Protein 0.8
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