Even I Like These Bran Muffins Recipes

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BRAN MUFFINS RECIPE



Bran Muffins Recipe image

You will love this bran muffin recipe! Not only do you get a moist and flavorful muffin, but you also get a muffin filled with fiber and healthier ingredients!

Provided by LifeMadeSimpleTeam

Categories     Breakfast

Time 30m

Number Of Ingredients 14

1 cup buttermilk
1/2 cup vanilla Greek yogurt (or sour cream)
1 egg
1/4 cup vegetable oil
1/4 cup unsalted butter (melted)
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 1/2 cup wheat bran
1 cup all-purpose (or whole wheat flour)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 cup chopped nuts (berries, or dried fruit)

Steps:

  • Preheat oven to 425 degrees. Lightly spray or line one muffin tin, set aside.
  • In a small glass measuring cup or bowl, whisk together the buttermilk, yogurt or sour cream, egg, oil, brown sugar, and vanilla.
  • In a separate mixing bowl whisk together the bran, flour, baking powder, baking soda, salt and cinnamon. Gradually pour n the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the berries, dried fruit or nuts (if desired).
  • Scoop the batter into the prepared pan, dividing evenly between the wells.
  • Place in the oven and bake for 14-16 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 252 kcal, Carbohydrate 26 g, Protein 6 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 26 mg, Sodium 218 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

BRAN MUFFINS



Bran Muffins image

If you love a healthy muffin, you will love this delicious vintage recipe for wholesome, raisin-studded Knotty Pine Bran Muffins.

Provided by April J Harris

Categories     Breakfast

Number Of Ingredients 11

¾ cup brown sugar
2 eggs
½ cup vegetable oil (I use mild olive oil for health reasons but any mild vegetable oil (such as sunflower oil) will work.)
2 cups bran
2 teaspoons ground cinnamon
1 cup flour
1 teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
1 cup buttermilk (Buttermilk gives the best results, but you can use ordinary milk if you prefer. Pouring yogurt works as well. )
1 cup raisins or sultanas ( You can also use less if you prefer or leave them out entirely. I generally use a bit less than this. )

Steps:

  • Preheat the oven to 375°F (190°C or 180°C for a fan oven).
  • Grease or put paper liners in a 12 cup muffin pan.
  • Beat eggs in a large bowl.
  • Add brown sugar and oil. Mix well.
  • Sir in bran and cinnamon.
  • Let the mixture stand for ten minutes.
  • Meanwhile, sift together the flour, baking soda, cream of tartar and salt.
  • Add the flour mixture to the bran mixture alternately with the buttermilk. Do this in four additions - two of the flour mixture and two of the buttermilk, ending with the buttermilk.
  • Fold in the raisins.
  • Fill muffin cups half full with batter.
  • Bake for 18 to 20 minutes or until a skewer inserted in the centre comes out clean.

BRAN MUFFINS



Bran Muffins image

These moist, flavor-packed Bran Muffins are a classic and this recipe is the best ever!

Provided by Shauna Sever - Midwest Made

Categories     Muffins

Number Of Ingredients 11

3 cups bran flake cereal, finely crushed (*see note)
1 1/4 cups all purpose flour
2/3 cup light brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
3 tablespoons turbinado sugar for sprinkling

Steps:

  • Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.
  • In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.
  • Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.
  • Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 254 calories, Sugar 18.1 g, Sodium 398.1 mg, Fat 9.2 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 1.7 g, Protein 4.5 g, Cholesterol 21.3 mg

CLASSIC BRAN MUFFINS



Classic Bran Muffins image

A healthy breakfast or snack to keep on hand, these Classic Bran Muffins are easy to make and filled with fiber. They make the perfect grab and go breakfast!

Provided by Deborah Harroun

Categories     Breakfast

Time 35m

Number Of Ingredients 10

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat the oven to 375ºF. Spray a 12-cup muffin tin with nonstick cooking spray.
  • In a medium bowl, combine the wheat bran and the buttermilk. Let it sit for 10 minutes.
  • In a large bowl, combine the oil, egg, brown sugar, and vanilla. Add the soaked wheat bran mixture and stir to combine. Add the flour, baking soda, baking powder and salt. Stir just until combined.
  • Divide the batter between the 12 muffin cups evenly.
  • Bake in the preheated oven until a tester inserted in the center comes out clean, 15-20 minutes.

Nutrition Facts : ServingSize 1 muffin, Calories 177 calories, Sugar 13 g, Sodium 292 mg, Fat 7 g, SaturatedFat 1 g, UnsaturatedFat 5 g, TransFat 0 g, Carbohydrate 24 g, Fiber 4 g, Protein 4 g, Cholesterol 18 mg

CLASSIC BRAN MUFFINS



Classic Bran Muffins image

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

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

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

BRAN MUFFINS



Bran Muffins image

a delicious recipe using applesauce, bran wheat and a few other simple ingredients!

Provided by Kathi & Rachel

Categories     Breakfast     brunch     healthy     muffins

Number Of Ingredients 11

1.5 cups bran wheat
1 cup buttermilk ((substitute 1 cup milk with 1 tbsp vinegar if you don't have buttermilk on hand))
1/3 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1 tbsp cinnamon
1 tbsp vanilla extract
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
.5 tsp salt

Steps:

  • Preheat oven to 375 degrees farenheit. Prepare a muffin tin with muffin liners (or simply spray muffin tin with nonstick spray if not using muffin liners).
  • In a standmixer or bowl with handheld mixer, mix bran wheat and buttermilk.
  • Add applesauce, egg, brown sugar, vanilla extract and cinnamon. Mix to combine. Add flour, baking soda, baking powder, and salt.
  • Divide batter into 12 muffins (a cookie scoop as shown is recommended). Bake for 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 174 kcal, Carbohydrate 42 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 219 mg, Fiber 13 g, Sugar 14 g

WORLD'S BEST BRAN MUFFIN



World's Best Bran Muffin image

World's Best Bran Muffins are made with All Bran cereal or another whole grain bran cereal, sweet raisins and a hint of molasses. Use plain yogurt to give them a great texture and flavor.

Provided by Tara Teaspoon

Categories     Breakfast

Time 38m

Number Of Ingredients 13

2¼ cups All-Bran cereal ((not flakes))
½ cup raisins ((or dried currants or dried cherries))
1 cup all-purpose flour
¾ cup whole-wheat flour
½ cup light brown sugar (packed)
2 teaspoons baking soda
½ teaspoon salt
6 tablespoons unsalted butter (melted)
2 large eggs
1¾ cups plain yogurt
¼ cup unsulfured molasses
2 teaspoons vanilla extract
Raw sugar crystals ((optional))

Steps:

  • Heat oven to 400°F.
  • In a food processor, finely blend half the cereal until it resembles fine crumbs. Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda, and salt; set aside.
  • In a separate bowl, combine butter, eggs, yogurt, molasses and vanilla. Stir together wet and dry ingredients until just combined. Do not over mix.
  • Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with raw sugar crystals, if desired.
  • Bake until muffins spring back when touched, 15 to 18 min. Remove from the tin and allow to cool slightly.

Nutrition Facts : Calories 167 kcal, Carbohydrate 29 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 31 mg, Sodium 229 mg, Fiber 3 g, Sugar 12 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

" EVEN I LIKE THESE" BRAN MUFFINS



I got this recipe from my mom in law. I am not a big fan of bran muffins, but these are something different. Crunchy, moist, and yummy!

Provided by Tracy Mile

Categories     Quick Breads

Time 25m

Yield 2 dozen

Number Of Ingredients 13

2 eggs, beaten
1 cup brown sugar (packed)
3/4 cup oil
2 cups milk
1/4 cup molasses
1 cup flour (whole wheat or white)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups natural bran (or 1 1/2 cups bran, 1/2 cup wheat germ)
1 1/4 cups raisins
1/3 cup sesame seeds
1/2 cup sunflower seeds

Steps:

  • Preheat oven to 375°C.
  • Beat eggs, add sugar, oil, milk and molasses. Mix thoroughly.
  • In another bowl, add all flour, baking powder, baking soda, salt and bran together. Mix thoroughly.
  • Add raisins, sesame seeds, and sunflower seeds to the dry mix. Mix again.
  • Add dry ingredients to wet ingredients. Mix well.
  • Mixture will appear quite wet, but will thicken up quickly.
  • Line muffin pan with muffin cups.
  • Fill 3/4 full.
  • Bake for 14-15 minutes.

VEGAN BLUEBERRY BANANA BRAN MUFFINS



Vegan Blueberry Banana Bran Muffins image

Categories     Breakfast, Snack, Dessert

Yield 12 Muffins

Number Of Ingredients 15

Dry Ingredients:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup bran
1/2 cup ground flax
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
Wet Ingredients:
3/4 cup dairy free milk, unsweetened
1/2 cup brown sugar
1/2 cup mashed banana
1/2 tsp vanilla extract
1/2 cup dried blueberries

Steps:

  • Instructions
  • Preheat oven to 375°F
  • Grease and/or line a 12 cavity muffin tin and set aside
  • In a large bowl, combine all dry ingredients (both flours, oat bran, flax, baking powder, baking soda, cinnamon and salt), stirring to combine
  • In a medium bowl combine dairy free milk, brown sugar, applesauce, oil and vanilla and whisk together
  • Stir in dried blueberries
  • Add wet ingredients to dry, and gently mix until incorporated
  • Divide batter into prepped muffin tin
  • Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the centre of the muffins comes out clean
  • Allow to cool in pan for a few minutes, then remove to a wire rack to finish cooling
  • Enjoy!

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