HONEY BRAN MUFFINS
A friend made me some muffins one day and brought them over while they were still warm. They were so tasty I asked for the recipe. enjoy!
Provided by erinn in tbay
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Soak bran in buttermilk while preparing the rest.
- Cream butter and brown sugar, beat in honey and egg.
- Add bran and buttermilk.
- Stir together flour, baking powder, baking soda and salt.
- Add dry ingredients to wet and stir just until moistened.
- Bake 15-20 minutes.
Nutrition Facts : Calories 156, Fat 6, SaturatedFat 3.5, Cholesterol 32, Sodium 386.3, Carbohydrate 24.7, Fiber 1.8, Sugar 13.5, Protein 3
HONEY BRAN ENGLISH MUFFINS (BREAD MACHINE)
Sightly sweet and nutty, these Englis muffins stick to your ribs with out being too heavy. From Electric Bread.
Provided by Bev I Am
Categories Yeast Breads
Time 1h36m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine according to your manufacturer's directions using the dough or manual cycle.
- Remove dough from the machine after the dough or manual cycle is completed.
- Turn dough out onto floured surface.
- Divide into 12 portions.
- Shape each into a ball, then press into 4" circles about 3/4" high.
- Grease baking sheet and sprinkle with half the oat bran, then place muffins 2" apart.
- Spritz with water and sprinkle with remaining bran.
- Let rise until doubled, about an hour.
- Grease electric skillet or griddle and preheat to 325 degrees.
- or medium heat.
- Carefully place muffins in skillet, then cook about 6 minutes on each side or until brown.
- Cool.
- Success Hints: For Raisin Muffins, add 1/3 cup of raisins and 2/3 tsp of cinnamon.
HONEY BRAN MUFFINS
My mom used to always make bran muffins (boxed mix) and threw a banana or nuts in for a change. This sounds just as easy as a mix, but without the extra preservatives.
Provided by AZPARZYCH
Categories Quick Breads
Time 45m
Yield 20 muffins, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
- In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well.
- Add cereal mixture, and mix well.
- Fold in the raisin mixture. Batter will be thin; it will thicken as it chills.
- Cover, and refrigerate for at least 3 hours or overnight.
- Stir chilled batter.
- Fill greased or paper lined muffin cups 3/4 full
- Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes.
- Cool in pan 10 minutes before removing to a wire rack.
HONEY BRAN MUFFINS
These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.
Provided by June M
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 3h45m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
- In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
- Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
- Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 7.1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 308 mg, Sugar 29.9 g
HONEY BRAN MUFFINS
Meet the Cook: There's a deliciously different taste to these muffins, thanks to the pineapple juice and raisins they contain. We have them for breakfast, lunch and snacks. My husband and I enjoy gardening...I do flowers, and he does vegetables. -Pauline Rohloff, Endeavor, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 12 jumbo muffins or 20 standard-size muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins; set aside. In a large bowl, combine brown sugar, oil, honey and eggs; mix well. Combine flour, baking soda and salt; stir in cereal. Add to sugar mixture and mix well. Fold in the raisin mixture (batter will be thin). Cover and refrigerate at least 3 hours or overnight. , Stir (batter will thicken). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 268 calories, Fat 7g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 297mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 5g fiber), Protein 5g protein.
ENGLISH MUFFINS (BREAD MACHINE METHOD).
When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.
Provided by Dustbunni
Categories Yeast Breads
Time 3h20m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Put ingredients in the machine in the order listed.
- Start the dough cycle.
- When the cycle is finished.
- Sprinkle corn meal over your work area.
- Use your hands to pat the dough into a 1/2 inch thick rectangle.
- Turn the dough so that each side gets lightly coated with cornmeal.
- Cut into 8 to 10 rounds.
- An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
- Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
- Heat a dry cast iron skillet or griddle over a low flame.
- (I do spray mine with Pam).
- Cook the muffins about 5 to 7 minutes on each side.
- They should be golden brown when you turn them.
- Split the muffins with a fork or serrated knife and serve warm.
- These freeze well and can be reheated in the microwave or toasted.
Nutrition Facts : Calories 243.8, Fat 6.5, SaturatedFat 3.7, Cholesterol 39, Sodium 208.5, Carbohydrate 38.6, Fiber 1.5, Sugar 1.2, Protein 7
HONEY RAISIN BRAN MUFFINS
I always have wonderful results with this muffin recipe, they have a wonderful texture, and rise really nice and high, I think you'll agree when you try them, they are wonderful bran muffins!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners.
- If the raisins are hard, let them sit in boiling water for about 5 minutes.
- In a bowl comine milk and vinegar; set aside.
- In another bowl beat egg with a fork.
- Blend in oil, honey, vanilla and soured milk.
- Stir in the 100% bran cereal and raisins to the milk/vinegar mixture, along with the honey/oil mixture; stir to combine; set aside for 10 minutes to soften the bran.
- In another bowl, combine the flour, baking soda, baking powder, salt and nutmeg; stir in to liquid mixture stirring JUST until moistened.
- Spoon batter into muffin tins (filling almost to the top).
- Bake for 15-20 minutes, or until done.
Nutrition Facts : Calories 261, Fat 7.8, SaturatedFat 1.5, Cholesterol 18.4, Sodium 273.9, Carbohydrate 47.7, Fiber 3.2, Sugar 27.6, Protein 4.2
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