BUTTERMILK BRAN MUFFINS
From Greenbush, Michigan, Anita Kay Brown shares these moist, sweet muffins with a decadent taste. She writes, "Over the years, I've altered the recipe to reduce sugar and fat. Even after the changes, they're always a hit!"
Provided by Taste of Home
Time 35m
Yield 22 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; 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 pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
BASIC BUTTERMILK MUFFINS
This is a great basic muffin batter that can be adapted to almost anything.
Provided by DCKatie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
- Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g
BUTTERMILK OATMEAL MUFFINS
Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g
MIMI'S CAFE BUTTERMILK SPICE MUFFINS
Make and share this Mimi's Cafe Buttermilk Spice Muffins recipe from Food.com.
Provided by Millereg
Categories Quick Breads
Time 55m
Yield 6-12 muffins
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- In a mixing bowl, cream the sugar and butter together with an electric mixer.
- When they are thoroughly mixed, add the eggs and beat for 1 more minute.
- Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
- Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
- To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
- Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
- Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
- Fill each cup ¾ full of batter.
- Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
- Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don't want that to happen, do we?.
- Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
- (Home ovens' heat differently from Mimi's commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
- This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
- If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.
Nutrition Facts : Calories 699, Fat 31.4, SaturatedFat 12.1, Cholesterol 135, Sodium 493.3, Carbohydrate 94.8, Fiber 3.1, Sugar 52.4, Protein 12.8
BUTTERMILK SPICE CEREAL MUFFINS
This is a combination of several recipes I found for buttermilk muffins, cereal muffins and six week muffins. You can use more less cinnamon to taste. You can also use all sugar instead of the half sugar and half Splenda. These muffins freeze well and batter can be kept covered in refrigerator for 4-6 weeks to bake muffins every week. It received rave reviews from friends and family. The yield is for jumbo sized muffins.
Provided by Reggie 2
Categories Breads
Time 37m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Pour hot water over the three cereals: set aside.
- Mix flour, baking powder, salt and soda: set aside.
- Cream shortening and sugar, the consistency will be similar to corn meal.
- Add eggs, mixing well until no bright yellow specks are left. Will still be a consistency like corn meal. Add dry ingredients and mix well. Add buttermilk and mix well until batter is smooth like a thick cake batter.
- Cereal mixture will be one huge clump, add to batter in small clumps, beating until there are no clumps left and mixture is well blended into batter.
- Bake in muffin/cupcake liners or in a well greased muffin tin for 22 - 24 minutes until light golden brown.
Nutrition Facts : Calories 199.4, Fat 9.1, SaturatedFat 2, Cholesterol 21.8, Sodium 460.9, Carbohydrate 26.5, Fiber 1.6, Sugar 10.1, Protein 4.2
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- In a large bowl, beat the sugar and butter together with an electric mixer. When light and fluffy, add eggs and beat one more minute.
- Add in the baking soda, nutmeg and cinnamon along with 1 cup of the flour and blend together. Add in half of the buttermilk and blend. Then mix in 1 cup of the flour. When that is mixed add in the remaining buttermilk. Then finish with the 1/2 cup of flour.
- Grease muffin tins with butter or margarine or line with paper baking cups. Fill each cup 3/4 full of batter.
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