Bran Muffins With Coffee Recipes

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BRAN MUFFINS WITH COFFEE



Bran Muffins with Coffee image

My friend told me to submit this Refrigerator Bran Muffin recipe from my sister-in-law. It's awesome and easy! The mix can sit in the refrigerator for up to a week, just stir before making.

Provided by Ellen Humphrey

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 55m

Yield 24

Number Of Ingredients 8

2 eggs
¾ cup white sugar
⅓ cup butter, melted
1 cup brewed coffee
2 tablespoons buttermilk
2 ½ cups all-purpose flour
2 ½ teaspoons baking soda
3 cups whole bran cereal

Steps:

  • In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
  • Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 19.2 g, Cholesterol 22.3 mg, Fat 3.2 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 183.4 mg, Sugar 7.1 g

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

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

MY FAVORITE BRAN MUFFINS



My Favorite Bran Muffins image

After trying dozens of bran muffin recipes, I developed this one myself, and have used it again and again! These muffins are easy to make and convenient, since you can prepare the batter days ahead of time. When we're expecting company, I pour the prepared batter into tins and have hot muffins ready by the time the coffee's perked.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

1-1/4 cups All-Bran
1 cup toasted wheat germ
1 cup packed brown sugar
2-1/2 cups whole wheat flour
2-1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
2 large eggs, lightly beaten
1/2 cup honey
1/4 cup molasses
1/2 cup vegetable oil
2 cups buttermilk
1 cup boiling water

Steps:

  • In a large bowl, combine the first seven ingredients; set aside. Combine the eggs, honey, molasses, oil, buttermilk and boiling water; mix well with dry ingredients. Fill greased muffin cups two-thirds full. , Bake at 350° for 20-25 minutes. Batter may be made ahead and stored in refrigerator for up to 1 month.

Nutrition Facts :

BEST BRAN MUFFINS



Best Bran Muffins image

Having these muffins for breakfast provides a good start to a busy day. My husband loves pineapple, which makes these muffins moist...and delicious!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 18 muffins.

Number Of Ingredients 13

1/2 cup old-fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup all-bran cereal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg, beaten
1/4 cup vegetable oil
1/2 cup molasses
3/4 cup buttermilk
1 can (8 ounces) crushed pineapple in natural juice, undrained
1/2 cup chopped nuts, dates or raisins

Steps:

  • In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

Nutrition Facts :

COFFEE BRAN MUFFINS



Coffee Bran Muffins image

Make and share this Coffee Bran Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 10

1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups 100% all-bran cereal
1 cup buttermilk
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, softened
1/2 cup room temperature brewed strong coffee
1/4 cup dark corn syrup
1 large egg
3/4 cup raisins

Steps:

  • Preheat oven to 375 degrees.
  • Lightly butter 12 muffin pan cups (or line them with paper cups).
  • Mix the flour and baking soda in a small bowl.
  • Stir the cereal and buttermilk in another bowl; let stand for 5 minutes.
  • Beat the sugar and butter in a large bowl with an electric mixer set on medium speed until light and fluffy.
  • Add the coffee, corn syrup, and egg and beat until smooth.
  • Stir in the flour and cereal mixtures just until moistened (the batter will be lumpy).
  • Stir in the raisins.
  • Spoon the batter into the prepared muffin cups, filling each cup two-thirds full.
  • Bake for 25 minutes or until a pick inserted in the center of one muffin comes out clean.
  • Remove the pan to wire rack and cool for 5 minutes.
  • Remove the muffins from the pan and cool completely on the wire rack.
  • Serve warm.

Nutrition Facts : Calories 197.7, Fat 5, SaturatedFat 2.8, Cholesterol 26.5, Sodium 198.3, Carbohydrate 38.2, Fiber 3, Sugar 17.8, Protein 4

ROSE CAFE BRAN MUFFINS



Rose Cafe Bran Muffins image

These popular muffins have been served at the Rose Cafe, in the Venice community of Los Angeles, Calif, since the cafe first opened in 1979. They are healthy as well as delicious. The bran used is wheat bran which can be purchased in bulk from Whole Foods Market and other health food stores.

Provided by lynnski LA

Categories     Quick Breads

Time 40m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 12

1 1/4 cups wheat bran
2/3 cup all-purpose flour
2 tablespoons brown sugar
2 dashes salt
1 teaspoon baking soda
1 egg, beaten
1/2 cup buttermilk
1/4 cup canola oil
2 tablespoons honey
1/4 cup molasses
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)

Steps:

  • Combine bran, flour, brown sugar, salt and baking soda in a 1 1/2 quart bowl, and mix well.
  • In another bowl, mix together the egg, buttermilk,oil, honey and molasses. Stir into the flour mixture.
  • Add optional ingredients, if using.
  • Pour batter into 9 buttered muffin cups, and bake at 350 degrees for 23 to 25 minutes or until a wood pick inserted in center comes out clean.

Nutrition Facts : Calories 171.2, Fat 7.2, SaturatedFat 0.7, Cholesterol 24, Sodium 201.6, Carbohydrate 26.8, Fiber 3.7, Sugar 12.7, Protein 3.4

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