CREAM CHEESE BRAN MUFFINS
These are really good and so moist. The cream cheese center eliminates the need to add butter to the muffin. -Jeannette Mack, Rushville, New York
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cereal and milk; let stand for 10 minutes. Stir in sour cream and egg. Stir in bread mix just until moistened. , Fill greased or paper-lined muffin cups about three-fourths full. Cut cream cheese into 12 cubes; gently press one cube into the center of each muffin cup just until covered with batter (cups will be full). , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 241 calories, Fat 8g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.
SOUR CREAM BRAN MUFFINS
Categories Bread Mixer Bake Quick & Easy High Fiber Raisin Molasses Sour Cream Bran Gourmet
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.
BRAN MUFFINS II
A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.
Provided by PALJOEY
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time P1DT1h
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
- Add eggs, shortening and buttermilk; mix well.
- Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
- Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 25.4 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 273.2 mg, Sugar 14 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
CHEESE BRAN MUFFINS
Make and share this Cheese Bran Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Yield 1 batch
Number Of Ingredients 10
Steps:
- In small bowl, combine cereal and buttermilk.
- In medium bowl, beat egg until frothy and stir in oil and cereal mixture.
- In large bowl, combine remaining ingredients.
- Make a well in centre and pour batter into well. Stir to moisten. Batter will be lumpy.
- Fill greased muffin cups > full. Bake at 400 degrees for 20 to 25 minutes. TIP: Nice when served warm, but let stand 5 minutes first.
Nutrition Facts : Calories 2168.7, Fat 104.4, SaturatedFat 34.8, Cholesterol 342.4, Sodium 3578.9, Carbohydrate 255.8, Fiber 22.7, Sugar 75.5, Protein 71.8
EASY BRAN MUFFINS
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. "The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts," Peggy explains. "It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches." By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!
Provided by Taste of Home
Time 30m
Yield 5-6 dozen.
Number Of Ingredients 9
Steps:
- Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.
Nutrition Facts :
CREAM CHEESE-FILLED BANANA BREAD MUFFINS RECIPE BY TASTY
Here's what you need: large egg, light brown sugar, granulated sugar, butter, sour cream, vanilla extract, ripe bananas, all-purpose flour, baking soda, baking powder, large egg, cream cheese, granulated sugar, all-purpose flour
Provided by Gibran Rubio
Categories Desserts
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350F (180C).
- To prepare the bread, combine egg, sugars, butter, sour cream and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.
- Add flour, baking powder, baking soda and mix lightly to combine. Set aside.
- To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
- To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter.
- Bake for 20-25 minutes. Baking times may vary. Muffins are done when a tooth pick inserted in the center comes out clean.
- Allow muffins to cool for 15 mins.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 15 grams
HEALTHY PUMPKIN BRAN CREAM CHEESE MUFFINS
These are my favorite fall/winter muffin. This is a mixture of recipe #204128 and recipe #189156. Delicious! And these are great, full of protein and fibre. You can feel good eating these! Note: if you arent a cheese fan, you may want to use less cheese. Put in how much looks right to your taste. Also, these are not overly sweet so add more sugar if you wish.
Provided by I Cant Believe Its
Categories Lunch/Snacks
Time 1h
Yield 11-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F, and grease 12 standard size muffin cups with cooking spray.
- Roll 3-4 ounces cream cheese into little balls (as big as you perfer, and you can roll them in fine sugar if you like, too), and place single layer on wax paper in freezer while preparing rest of recipe.
- Mix cereal and milk in a large bowl and set aside for a few minutes to soften.
- While softening, whisk flour, sugar, baking powder, and salt in large bowl.
- Whisk pumpkin, egg, pumpkin spice, cinnamon, and vanilla together, then stir in cereal and milk.
- Fold wet mixture into dry and add in the cream cheese balls **dont over mix**.
- Fill up each muffin cup, sprinkling the tops with additional cinnamon+sugar, and walnuts.
- Bake 28-38 minutes and cool on cooling rack. Tastes delish warm, but they also refrigerate and freeze well.
- SUGGESTION: Would taste delish with cream cheese icing on top :).
BRAN SURPRISE MUFFINS
Categories Bread Breakfast Brunch Bake Kid-Friendly Cream Cheese Raisin Bran Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 17
Steps:
- Preheat oven to 400° F. and line twenty-four 1/2-cup muffin tins with paper liners.
- Make filling:
- In a small bowl stir together filling ingredients until combined well. Filling keeps, covered and chilled, 1 week.
- Make batter:
- Into a large bowl sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg and stir in cereal. Add eggs, buttermilk, oil, and raisins, stirring just until combined well. Batter keeps, covered and chilled, 1 week.
- Spoon 1 heaping tablespoon batter into each tin and top with 2 teaspoons filling. Spoon 1 heaping tablespoon batter over filling, spreading to cover filling completely. Bake muffins in middle of oven 20 to 25 minutes, or until a tester comes out clean.
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
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