Fig Bran Muffins Recipes
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
FIG BRAN MUFFINS
A delicious and healthy way to use up any dried figs you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Grease muffin tins.
- Pour boiling water over figs, cover and let stand for ten minutes.
- Drain, pick out any stems and chop.
- While figs are soaking, sift next four ingredients together.
- Add bran flakes.
- Combine milk, beaten eggs and melted butter; add to dry ingredients and figs, stirring until just blended.
- Fill prepared muffin tins 2/3 full.
- Bake for 25 to 30 minutes.
Nutrition Facts : Calories 186.8, Fat 5.9, SaturatedFat 3.2, Cholesterol 48.3, Sodium 464.6, Carbohydrate 31.1, Fiber 3.3, Sugar 9.8, Protein 4.8
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 :
HONEY BRAN MUFFINS WITH FIGS
Categories Bread Cake Dairy Fruit Breakfast Brunch Bake Quick & Easy Fig Honey Bran Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water.
- Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time. Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups.
- Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.
WHOLE WHEAT BRAN MUFFINS WITH FIGS AND PECANS
Categories Fruit Nut Breakfast Brunch Bake Fig Pecan Oat Bran Whole Wheat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Line 14 muffin cups with paper liners. Spray liners with nonstick spray. Whisk next 7 ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
- Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes. Cool on rack.
HEARTY FIG OAT BRAN MUFFINS
Make and share this Hearty Fig Oat Bran Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine your favorite bran flakes in a large bowl with apple juice.
- Moisten the flakes evenly.
- Add the egg substitute, milk, apple juice concentrate, oil, banana, figs and honey.
- Mix well.
- In a small bowl, combine flour, oatmeal, cinnamon, baking soda and baking powder.
- Add to bran mixture and mix well.
- Line a muffin tin with paper liners.
- Spoon batter into paper-lined muffin cups.
- Bake at 350 degrees for 20 minutes or until done.
Nutrition Facts : Calories 188.8, Fat 4.5, SaturatedFat 0.7, Cholesterol 0.2, Sodium 271.6, Carbohydrate 36, Fiber 4, Sugar 17.2, Protein 4.3
FRESH FIG OATMEAL MUFFINS
This is a perfect way to eat figs you're not sure what to do with. To last longer, place in freezer.
Provided by Chef Lizzie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife.
- Beat eggs, applesauce, white sugar, and brown sugar together with an electric mixer in a bowl until frothy. Mix in flour, blended and chopped figs, flax meal, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add flour with mixer on low; fold in oats. Spoon batter into muffin cups.
- Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 16.5 g, Cholesterol 23.3 mg, Fat 1.3 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 80.1 mg, Sugar 11.2 g
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