CLASSIC BRAN MUFFINS RECIPE
Classic Bran Muffins Recipe make perfect everyday breakfast or tea time snack packed with nutritional benefits from the bran, raisins and flaxseeds. The addition of eggs, banana and flax seeds make these muffins fluffy and soft. Raisins not only add richness to these muffins but also add towards the nutrition. Make the Classic Bran Muffins in large batches and store in an airtight box in the fridge and pack one every day for the kids school lunch box as well. Other recipes that you can try are: Breakfast Oatmeal Raisin Muffin Recipe Banana Walnut Chocolate Chip Muffin Recipe Rich Chocolate Banana Muffins Recipe
Provided by Archana's Kitchen
Time 1h5m
Yield Makes: 6 Muffins
Number Of Ingredients 17
Steps:
- To start making Bran Muffins, preheat your oven at 180 C. Line a 12 cup muffin pan with paper liners. Grease the muffin liners with little butter or oil. Keep aside while you prepare the batter. In a medium bowl combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger and stir until everything is mixed well.
- In a medium mixing bowl sift the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and ginger together. This will help the flours develop the required air to bake the muffins.
- In another large bowl, cream the butter and brown sugar together using a hand mixer at medium speed for 5 minutes or until light and fluffy. Add the eggs and whisk the batter until eggs are well incorporated. You can also use the flax meal egg replacer instead of the eggs to make an egg-free (eggless cake batter)
- Now add the vanilla extract, honey, buttermilk, mashed banana to the liquid mixture. Beat the muffin batter with an electric blender until well combined.
- Gradually add the sifted flour mixture to the above muffin batter and fold gently to combine. Fold in the wheat bran and raisins into the batter and fold to form evenly-combined batter.
- Spoon the muffin batter into the each muffin cavity until it is half way full. Bake the muffins in the preheated oven for about 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Once baked let the Bran Muffins sit in the pan for the few minutes and then transfer to a cooling rack.
- Make the Classic Bran Muffins in large batches and store in an airtight box in the fridge and pack one every day for the kids school lunch box as well.
ROXIE'S BRAN MUFFINS
This recipe was given to me by my midwife after having a baby. Guaranteed to make everything, and I mean everything, better!!!
Provided by Lisa
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners.
- Cover raisins with water in a microwave-safe bowl, and microwave on High for 1 minute to plump. Drain the raisins, and set aside.
- Beat the egg with milk in a bowl, and mix in the bran cereal. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the plumped raisins, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
- Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 38.1 g, Cholesterol 22.1 mg, Fat 3.3 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 208.5 mg, Sugar 21.9 g
EASY BRAN MUFFINS
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. "The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts," Peggy explains. "It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches." By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!
Provided by Taste of Home
Time 30m
Yield 5-6 dozen.
Number Of Ingredients 9
Steps:
- Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.
Nutrition Facts :
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