OAT BRAN MUFFINS
This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!
Provided by Bron
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
- Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
- Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
- VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 403.3 mg, Sugar 11.2 g
PINEAPPLE BANANA MUFFINS
From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. 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 224 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PUMPKIN-OAT BRAN MUFFINS
This was on one of those recipe cards that you get in the mail from time to time. We love the taste of the pumpkin and bran - even DD and she isn't a bran eater!
Provided by Mysterygirl
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Combine first six ingredients in a large bowl; stir well.
- Make a well in center of mixture.
- Combine pumpkin and next three ingredients; stir well.
- Add to dry ingredients, stirring just until moistened.
- Spoon into muffin pans coated with cooking spray, filling ¾ full.
- Bake at 425 degrees for 20 minutes.
- Remove from pans immediately; serve warm or at room temperature.
- Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
- Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
- Substitute apple pie spice for pumpkin pie spice.
- Add 1 Tsp ground cinnamon to dry ingredients.
PINEAPPLE BRAN MUFFINS
"These super-moist muffins are just right for breakfast," says Ruth Bolduc of Conway, New Hampshire. Tidbits of pineapple add a touch of sweetness to their mild bran flavor.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, baking soda and cereal. In a bowl, cream shortening and sugar. Beat in eggs, cream and honey; stir into dry ingredients just until moistened. Fold in pineapple. Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.
Nutrition Facts :
BRAN MUFFINS WITH PINEAPPLE
The pineapple adds sweetness to these fiber-filled muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.
- In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.
Nutrition Facts : Calories 183 g, Fat 6 g, Fiber 2 g, Protein 3 g
PINEAPPLE OAT BRAN MUFFINS
Make and share this Pineapple Oat Bran Muffins recipe from Food.com.
Provided by Carrlin
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together oat bran through egg subtitute and let sit for a few minutes while you mix the dry ingredients in a separate bowl.
- Add dry to wet and stir just to blend.
- Fill 12 muffin cups which have been sprayed with nonstick spray and bake at 350 degrees about 20-22 minutes, until toothpick inserted comes out clean.
Nutrition Facts : Calories 143, Fat 1.5, SaturatedFat 0.3, Cholesterol 0.6, Sodium 127.6, Carbohydrate 31.9, Fiber 4.1, Sugar 12.2, Protein 6.3
PINEAPPLE COCONUT MUFFINS
Delicious Pineapple Coconut Muffins that bring that tropical flavor to your mouth. Easy to make and are sure to please those who enjoy coconut and pineapple.
Provided by Cheryl
Time 30m
Number Of Ingredients 9
Steps:
- Prepare your muffin tin with non-stick cooking spray.
- Preheat oven to 350F.
- In a large bowl, combine flour, baking powder, baking soda, salt, 1 cup of coconut, and sugar. Stir to mix well.
- In a medium bowl, whisk eggs with a fork. Add milk to the egg mixture and whisk to combine.
- Pour egg & milk mixture into dry ingredients and stir until well mixed.
- Stir in pineapple.
- Pour into 12 muffin tins.
- Sprinkle the other 1/2 cup coconut evenly over the top of each unbaked muffin.
- Bake 20 minutes or until done.
- Let cool in the pan for 10 minutes then remove from tin to cool on a cooling rack.
- Store in a sealed container in the fridge.
Nutrition Facts : Calories 100 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 267 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
OAT BRAN MUFFINS (GLUTEN-FREE)
Categories Breakfast Bake Low Fat Quick & Easy High Fiber Wheat/Gluten-Free Muffin Healthy Vegan
Yield 12 Muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees Mix dry ingredients in bowl Mix wet ingredients in separate bowl Combine wet and dry ingredients into single bowl Pour into 12 muffin tins Bake 20-24 minutes
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- In a large bowl, whisk together 1 can of slightly drained crushed pineapple, 2 eggs, 1/4 cup of olive oil, and 1/2 cup brown sugar. Add 1/2 cup oat bran, and whisk again.
- Add 1 cup spelt flour, 1/2 cup all purpose flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon ground ginger over the top.
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