Fruitcake 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
BEST BRAN MUFFINS
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 :
FRUITCAKE MUFFINS
Make and share this Fruitcake Muffins recipe from Food.com.
Provided by FloridaGrl
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 18
Steps:
- Position the rack in the center of the oven, and preheat the oven to 400°F To prepare the muffin pans, spray the holes and the rims with nonstick spray, or put the paper muffin cups into the holes. If using the silicon pans, spray as directed, then place on cookie sheet.
- Combine the cherries,currants, apricots, and brandy in a small bowl and set aside for 10 minutes.
- Meanwhile, whisk the flour, baking soda, baking powder, salt, ginger, and allspice in a medium bowl until mixed well. Set aside.
- Place the egg whites in a seperate medium bowl, that is clean and dry. Beat with an electric mixture at high speed until soft peaks form, about 3 minutes. Set aside as well.
- In a large bowl, whisk the egg yolks just until lightly beaten, then add the sugar and continue whisking until the mixture is thick and sunny yellow, about 3 minutes. Whisk in the buttermilk, melted butter, honey and vanilla extract until smooth.
- Using a wooden spoon, stir in the fruit and any remaining brandy into the egg yolk mixture, then stir in the pecans until well mixed. Stir in the flour mixture until incorporated. Then gently fold in the beaten egg whites until no streaks of white are visible.
- Fill the prepared pans three quarters full. Use additional greased pans or small, oven proof ramekins for any leftover batter or reserve the batter for a second batch. Bake for 20 minutes or until the muffins are light brown, with firm,rounded tops. A toothpick inserted into one of the muffins should come out clean.
- Set the pan on a wire rack and let cool for 10 minutes. Gently rock the muffins back and forth to release them. Remove them from the pan and let cool on the rack for 5 more minutes. To freeze, let cool completely, then store in airtight containers or freezer proof bags. The muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.
Nutrition Facts : Calories 324.8, Fat 14.1, SaturatedFat 6.7, Cholesterol 61.3, Sodium 464.4, Carbohydrate 39.6, Fiber 1.5, Sugar 20.6, Protein 4.8
EASY FRUITY BRAN MUFFINS
These are my quick fix bran muffins. A little bit different from the wealth of bran muffins aready posted. These a light sweetness from the molasses and syrup that is nicely accented by the fruit. You can use any dried fruit you like in any 1/2 cup combination. My favorite is equal parts currants, apricots and plums (not prunes). Cranberries and apricots work well, or dates and raisins, or... You get the idea.
Provided by justcallmetoni
Categories Quick Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat 400 degrees.
- Lightly spray muffin tins with cooking spray.
- In a large bowl mix together the oil, yogurt, milk, brown sugar, barley malk, molasses, egg whites and bran. Let sit for 2 minutes.
- In a smaller bowl combine the flours with the baking soda, baking powder and salt.
- Fold in the flour mix and dried fruit into the liquid bran mixture. Mix until combined, taking care not to over mix.
- Fill muffin cups 2/3 full.
- Bake 18-20 minutes.
Nutrition Facts : Calories 129.2, Fat 1.8, SaturatedFat 0.2, Cholesterol 0.4, Sodium 239.4, Carbohydrate 27.9, Fiber 3.3, Sugar 12.8, Protein 3.9
BRAN CEREAL FRUIT MUFFINS
I keep this recipe for large gatherings, even picky eaters like these muffins!
Provided by LizzyJane
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 30m
Yield 54
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.
- Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven until golden and set, 16 to 18 minutes.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 28.8 g, Cholesterol 14.5 mg, Fat 4.9 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 162.7 mg, Sugar 15.6 g
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