Brandon Bran Muffins Recipes
BRAN MUFFINS
Steps:
- Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
- Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
- Grate the carrots and chop walnuts (if using) and set aside.
- Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
- Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don't over mix!).
- Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.
Nutrition Facts : Calories 286 kcal, Carbohydrate 39 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 253 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
BEST BRAN MUFFINS
Steps:
- In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.
Nutrition Facts :
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
BRANDON BRAN MUFFINS
These are really good muffins. Although made and tested every conceivable way, the best and tastiest ones are when the batter is poured into muffin tins, and allowed to rest in the refrigerator for 24 hours. Sure you can bake them right away or even after 12 hours and they're still good, but resting the batter for 24 hours seems to make them rise higher than baking right away. No matter what, they are still much better than any store bought muffin and chock full of healthy ingredients. A beautiful, dense and filling muffin, they are perfect to prepare the evening before a brunch, so they can be served warm the next morning.
Provided by DiLo4602
Categories Breakfast
Time P1DT20m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs. Add sugar, molasses, maple syrup, salt, milk, oil, baking powder and baking soda. Mix well.
- Add flour and bran and blend thoroughly. Stir in raisins and dates.
- Spoon mixture into greased, sprayed or buttered muffin tins to about 3/4 full.
- Let mixture rest in tins for an optimal time of 24 hours.
- Preheat oven to 400 F and bake 15 - 20 minutes.
Nutrition Facts : Calories 226.2, Fat 9.5, SaturatedFat 1.7, Cholesterol 20.9, Sodium 252.5, Carbohydrate 35.5, Fiber 4.1, Sugar 17.8, Protein 4.2
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