Bran Cereal Fruit Muffins Recipes

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BRAN MUFFINS



Bran Muffins image

These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 12

12 paper baking cups or cooking spray to grease pan
1 1/4 cups Fiber One™ cereal or 2 cups bran cereal flakes
1 1/3 cups milk
1/2 cup raisins, if desired
1/2 teaspoon vanilla
1/4 cup vegetable oil
1 large egg
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon, if desired

Steps:

  • Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
  • Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
  • In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
  • In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
  • Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 10 g, TransFat 0 g

BRAN MUFFINS



Bran Muffins image

Provided by Food Network

Time 35m

Yield 12 muffins

Number Of Ingredients 12

1¼ cups (150 g) whole wheat flour
½ cup (56 g) soy flour
1 cup (40 g) bran flake cereal
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
1/8 teaspoon ground cloves
½ cup raisins
2/3 cup (160 ml) soy milk
½ cup (120 ml) egg substitute or 2 large eggs, slightly beaten
¼ cup (60 ml) soy oil
½ cup (110 g) brown sugar

Steps:

  • 1. Preheat oven to 400°F (200°C ). Lightly coat muffin pans with non-stick spray or line with paper baking cups.
  • 2. Combine whole wheat flour, soy flour, flake cereal, baking powder, baking soda, cinnamon, cloves, and raisins in a mixing bowl. Set aside.
  • 3. Place milk, eggs, oil, and sugar into the Vitamix container and secure lid.
  • 4. Select Variable 1.
  • 5. Turn machine on and slowly increase speed to Variable 4 or 5.
  • 6. Blend for 10 seconds.
  • 7. Pour wet mixture into the dry ingredients and mix gently by hand to combine.
  • 8. Fill muffin pan 2/3 full. Bake for 15-20 minutes or until golden brown.

THE ORIGINAL ALL BRAN MUFFINS



The Original All Bran Muffins image

Make and share this The Original All Bran Muffins recipe from Food.com.

Provided by Dienia B.

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups Kellogg's all-bran cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil
1 1/4 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt

Steps:

  • Combine cereal and milk. Let stand 1/2 hour.
  • Add egg and oil; beat well.
  • Add rest of ingredients. Beat just until combined.
  • Put into muffin pans sprayed with Pam.
  • Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

YOGURT-FRUIT MUFFINS WITH BRAN CRUMB TOPPING



Yogurt-Fruit Muffins with Bran Crumb Topping image

Yogurt, fruit and bran - all in one easy to carry muffin.

Provided by Bobby Flay

Time 30m

Yield 12 muffins

Number Of Ingredients 15

12 ounces thick Greek peach yogurt
1 cup diced peaches, mangoes or pineapples
1/3 cup light brown muscovado sugar
1/3 cup pure cane sugar
1/2 cup canola oil
1/2 teaspoon pure vanilla extract
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup bran cereal, such as All-Bran
1/4 cup walnuts
2 tablespoons pure cane sugar
2 tablespoons light brown muscovado sugar
6 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners.
  • For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
  • For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter.
  • Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes.
  • Transfer to a cooling rack and allow to cool completely.

BRAN CEREAL FRUIT MUFFINS



Bran Cereal Fruit Muffins image

I keep this recipe for large gatherings, even picky eaters like these muffins!

Provided by LizzyJane

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 30m

Yield 54

Number Of Ingredients 9

1 (17 ounce) package wheat bran flakes cereal with raisins
1 quart buttermilk
5 cups all-purpose flour
3 cups white sugar
1 (15 ounce) can fruit cocktail, drained
1 cup vegetable oil
4 large eggs
4 teaspoons ground cinnamon
2 teaspoons salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.
  • Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven until golden and set, 16 to 18 minutes.

Nutrition Facts : Calories 166.5 calories, Carbohydrate 28.8 g, Cholesterol 14.5 mg, Fat 4.9 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 162.7 mg, Sugar 15.6 g

REFRIGERATOR BRAN MUFFINS - FARM JOURNAL



Refrigerator Bran Muffins - Farm Journal image

These muffins are fantabulous and the batter will keep 6 weeks in your refrigerator so you can make what you need when you need it. You can add your own touch to these muffins before baking with dried fruit, nuts, cinnamon, spices, to make them different.

Provided by Secret Agent

Categories     < 60 Mins

Time 35m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 10

5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
2 cups boiling water
2 cups whole all-bran cereal (Bran Flakes work)
2 cups sugar
1 cup shortening
4 eggs, well beaten
1 quart buttermilk
4 cups grape nuts (or other whole bran cereal buds, I have even used bran twigs)

Steps:

  • Sift flour, soda and salt together.
  • Pour boiling water over whole bran cereal and set aside.
  • Cream sugar, shortening in large bowl until ligtht, add eggs and beat well. Blend in buttermilk, bran buds, and soaked whole bran cereal.
  • Add sifted ingredients and mix well (don't overmix).
  • Store tightly covered in refrigerator for up to six weeks.
  • To make muffins, fill greased or paper-lined muffin tins 2/3 full.
  • Bake in pre-heated 400* oven about 20 minutes. Makes 5 dozen muffins total.

Nutrition Facts : Calories 164.8, Fat 8.8, SaturatedFat 1.7, Cholesterol 14.8, Sodium 270.5, Carbohydrate 19.2, Fiber 1.7, Sugar 8.2, Protein 3.9

MAMA'S MAKE-AHEAD BRAN MUFFINS



Mama's Make-Ahead Bran Muffins image

Mama made these for decades when she was a working mother (back in the day when most mamas didn't work). These are easy, so moist, and so good. And because you make up a big batch that's kept in the refrigerator and baked just a few at a time, they are a lifesaver for busy cooks. My kids can scoop 1 or 2 into a tin and pop it in the oven in the morning for their own hot and hearty breakfast. A lovely addition to a brunch because they can be prepared ahead and baked right before serving.

Provided by NerdMom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 4h25m

Yield 72

Number Of Ingredients 11

2 cups boiling water
2 cups bran cereal (such as All-Bran® Bran Buds®)
3 cups white sugar
1 ½ cups shortening
4 eggs
4 cups buttermilk
5 cups all-purpose flour
4 cups shredded bran cereal
2 cups raisins
5 teaspoons baking soda
1 teaspoon salt

Steps:

  • Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
  • Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.
  • Let sit in the refrigerator at least 4 to 6 hours before baking.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
  • Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.6 g, Cholesterol 9.6 mg, Fat 4.9 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 166.7 mg, Sugar 12.7 g

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