Chocolate Nut Bran Muffins Recipes
CHOCOLATE CHOCOLATE CHIP NUT MUFFINS
These are the best chocolate muffins you will ever have!
Provided by Marais Leon
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
- Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 59.1 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 4.2 g, Sodium 180 mg, Sugar 38.5 g
CLASSIC BRAN MUFFINS
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
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
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
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
CHOCOLATE BRAN MUFFINS
"My family will eat anything that has chocolate chips in it. These muffins are no exception," explains Shirley Oakman from Calgary, Alberta. If you would prefer, stir raisins into the muffin batter instead of adding chocolate chips.
Provided by Taste of Home
Time 33m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Combine the dry ingredients. Combine eggs and buttermilk; add to creamed mixture alternately with dry ingredients and mix well. Stir in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 282 calories, Fat 13g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 196mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE BRAN MUFFINS
My kids love these muffins! I love that they are healthy for you but fun too. I have always made these in mini muffins tins so I am not sure how they would work in regular muffin tins.
Provided by utahmomtotwo
Categories Quick Breads
Time 40m
Yield 24 mini muffins, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Blend all ingredients together just until mixed.
- Divide evenly between 24 mini muffin tins.
- Bake at 350 for 20-25 minutes.
CHOCOLATE NUT BRAN MUFFINS
Number Of Ingredients 12
Steps:
- 1. Stir together flours, sugar, baking powder, salt, cinnamon, cocoa and walnuts. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and margarine. Beat well. Add flour mixture, mixing only until combined. Portion evenly into twelve 2 1/2-inch muffin pans coated with cooking spray or paper liners.3. Bake at 400°F about 18 minutes or until golden. Serve warm.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE CHIP BRAN MUFFINS
From her Grand Rapids, Michigan home, Sara Meyers shares these sweet treats. "They're our favorite snack," she explains. "Extras freeze wonderfully."
Provided by Taste of Home
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, oats, sugar, baking soda and salt; set aside. In a large bowl, beat the peanut butter and oil until combine. Beat in the eggs and buttermilk, Stir into the dry ingredients just until moistened. Fold in the cereal and chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 271mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
6 WEEK CHOCOLATE CHIP BRAN MUFFINS
A wonderful mom from my school gave me this recipe years ago. When I lost it, I called her up and asked her for it again. She laughed and supplied it immediately. I tell kids these are chocolate chip muffins and never mention the bran and oatmeal. It makes a huge batch be prepared. It is supposed to last in the refrigerator for at least 6 weeks - but I always go through it faster than that.
Provided by Baklava
Categories Quick Breads
Time 35m
Yield 48 muffins, 48-50 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F, while combining ingredients. Grease muffin tins, or use paper muffin cups or silicone. (I love my silicone cups).
- Mix dry ingredients in very large bowl. Make well in dry ingredients.
- Mix wet ingredients in separate bowl. Incorporate wet ingredients into the well of dry ingredients - stirring until just moistened.
- Fill muffin cups and bake 18-22 minutes.
- Remaining batter can be stored in the refrigerator for up to 6 weeks. I love to make these fresh every day for the kids or take them into work.
Nutrition Facts : Calories 209.7, Fat 8, SaturatedFat 1.9, Cholesterol 18.4, Sodium 277.3, Carbohydrate 34.5, Fiber 3.6, Sugar 18.8, Protein 4.2
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