Bran Muffins From Sarabeths Bakery Recipes

ROXIE'S BRAN MUFFINS

Roxie's Bran Muffins image

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

Ingredients

½ cup raisins
1 egg
¾ cup milk
1 ½ cups bran cereal (such as Kellogg's All-Bran® Original Cereal)
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons melted butter
1 apple, cored and shredded
1 ripe banana, mashed
½ cup honey

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

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

Ingredients

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 FROM SARABETH'S BAKERY

Bran Muffins from Sarabeth's Bakery image

Make and share this Bran Muffins from Sarabeth's Bakery recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 1h10m

Yield 10 muffins

Number Of Ingredients 12

Ingredients

softened unsalted butter, for the pan
1 2/3 cups wheat bran (not bran breakfast cereal)
1 2/3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/4 cup superfine sugar
1/3 cup mild honey, plus
1 tablespoon mild honey
2 large eggs, at room temperature, beaten
1 cup whole milk
1 cup seedless raisin

Steps:

Position a rack in the center of the oven; preheat to 400°.
Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
Whisk the bran, flour, baking powder, and salt together in a bowl.
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
Gradually add the sugar; beat, scraping the sides of the bowl often with a silicone spatula until the mixture is very light in color and texture, about 5 minutes.
Add the honey and beat for 1 minute.
Gradually add in the eggs, beating well after each addition.
Decrease mixer speed to low; in thirds, beat in the bran mixture, alternating with two equal additions of milk, scraping down the sides of the bowl often, and mix until smooth.
Stir in the raisins.
Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are browned and a cake tester comes out clean, about 15 minutes more.
Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.

Nutrition Facts : Calories 331.8, Fat 13.9, SaturatedFat 8.2, Cholesterol 70.2, Sodium 196.1, Carbohydrate 51.2, Fiber 5.3, Sugar 25.9, Protein 6.3

MAPLE MUFFINS FROM SARABETH'S BAKERY

Maple Muffins from Sarabeth's Bakery image

Make and share this Maple Muffins from Sarabeth's Bakery recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 1h10m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

softened unsalted butter, for the pan
2 1/4 cups unbleached all-purpose flour
1/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups pure maple syrup, preferably Grade B
12 tablespoons unsalted butter, melted
1/2 cup whole milk
1 large egg, at room temperature
1 egg yolk, at room temperature
1 cup coarsely chopped walnuts, toasted

Steps:

Position a rack in the center of the oven and preheat to 400°.
Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan.
Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a bowl.
Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk.
Add the dry ingredients to the wet ingredients and stir just until smooth.
Stir in the walnuts; let the batter stand so the dry ingredients can absorb the liquid, about 5 minutes.
Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
Bake for 10 minutes; decrease the oven temperature to 375° and bake until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 more minutes.
Cool in the pan set on a wire rack for 10 minutes; remove muffins to wire rack and cool completely.

Nutrition Facts : Calories 378.6, Fat 19.3, SaturatedFat 8.4, Cholesterol 60.9, Sodium 205.6, Carbohydrate 48.3, Fiber 1.6, Sugar 24.7, Protein 5.4

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