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
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
These delicious sweet muffins were made for snacking!
Provided by Michelle
Categories Snack
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray.
- 2. In a large bowl, whisk together the flour, baking soda, salt and sugars. Stir in the cereal; set aside.
- 3. In a medium bowl, whisk together the vegetable oil, egg, buttermilk and vanilla extract.
- 4. Pour the wet ingredients over the dry ingredients, and stir until completely combined. Allow the mixture to sit at room temperature for at least 45 minutes (this allows the cereal to soften in the batter). If you don't want to use immediately, you can refrigerate in an airtight container for up to three days.
- 5. When ready to bake, divide the batter between the 12 muffin tins. Sprinkle the tops with granulated sugar.
- 6. Bake for 15 to 20 minutes, or until a thin knife inserted in the center comes out clean. Store in an airtight container at room temperature for up to two days, and then in refrigerator for up to another week.
Nutrition Facts : Calories 202 kcal, Carbohydrate 31 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 178 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
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
DELICIOUS AND EFFECTIVE CRUNCHY RAISIN-BRAN MUFFINS
I altered a recipe from an "off-brand" bran cereal box. They were so tasty - just the right amount of sweetness and crunch - and they "worked" by that night! Using buttermilk* really made them light!
Provided by cas navy
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Makes 10- 12 muffins (2 1/2-inch) or 18 mini-muffins
- Preheat oven to 400 degrees F.
- Prepare muffin tins (grease or paper-line).
- Mix"Topping" ingredients- set aside.
- In medium bowl, beat egg lightly.
- Stir in cereal, buttermilk*, and oil Let rest 5 minutes- stir to break up cereal flakes
- In large bowl, combine flour, sugar, baking powder and cinnamon Add wet cereal mix to dry ingredients all at once Stir just to combine- batter will be thick Fold in raisins (or other fruit).
- Divide evenly in muffin tins (fill to brim for extra large tops).
- Sprinkle"topping" evenly on each muffin.
- Bake 20-25 minutes (if using mini-muffins- cook 10-15 minutes).
- *1 Tablespoon lemon juice or vinegar and enough milk to equal 1 cup may be substituted- let stand 5 minutes to"curdle".
6 WEEK RAISIN BRAN CRUNCH MUFFINS RECIPE - (4/5)
Provided by babycatcher
Number Of Ingredients 8
Steps:
- 1. Mix cereal with dry ingredientsin large mixer bowl. 2. Add eggs, melted butter and buttermilk. 3. Mix for 2 minutes. 4. Fill cupcake pans (greased) 2/3 full 5. Bake at 400* for 18 mins. 6. To store the rest of the mixture, put in container with a lid and refrigerate for up to 6 weeks.
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