Golden Bran And Raspberry Muffins Recipes

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RASPBERRY BRAN MUFFINS



Raspberry Bran Muffins image

"Consider this recipe when you're looking to bring a healthy addition to the breakfast table," suggests Suzanne McKinley from Lyons, Georgia. These wholesome not-too-sweet muffins have a golden brown crust.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

1 cup all-purpose flour
1 cup wheat or oat bran
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1 cup fat-free milk
1/4 cup canola oil
1 cup fresh or frozen unsweetened raspberries

Steps:

  • In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Bake at 400° for 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.

Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate, Fiber 3g fiber), Protein 3g protein.

BRAN & RASPBERRY MUFFINS



Bran & Raspberry Muffins image

Low-Fat, Heart-Healthy bran muffin with a twist of raspberry flavor. This recipe is a Graham Kerr best.

Provided by 1pianogirl

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

1 cup cake flour
1 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
2 egg whites
1/4 cup molasses
3/4 cup unsweetened applesauce
1/4 cup evaporated skim milk
1/2 cup frozen unsweetened raspberries, thawed but not mushy

Steps:

  • Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
  • In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
  • In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk.
  • Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
  • At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
  • Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
  • Bake for 25 minutes until golden-brown.
  • Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.

Nutrition Facts : Calories 88.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.2, Sodium 131.5, Carbohydrate 20.4, Fiber 2.8, Sugar 4.8, Protein 2.8

BLUEBERRY BRAN MUFFINS



Blueberry Bran Muffins image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 12 muffins

Number Of Ingredients 13

1/2 cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
7 ounces Greek yogurt
1/2 cup sugar
1/2 cup honey
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 1/2 cups wheat bran
1 1/2 cups fresh blueberries (8 ounces)

Steps:

  • Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
  • Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
  • Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

GOLDEN BRAN AND RASPBERRY MUFFINS



Golden Bran and Raspberry Muffins image

Make and share this Golden Bran and Raspberry Muffins recipe from Food.com.

Provided by quotequotecarolreu

Categories     Quick Breads

Time 33m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup cake flour
1 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
2 egg whites
1/4 cup molasses
3/4 cup unsweetened applesauce
1/4 cup evaporated skim milk
1/2 cup raspberries, frozen (thawed)

Steps:

  • Preheat oven to 350.
  • Line muffin tins with liners or spray with cooking spray.
  • In a large bowl, combine flour, bran, baking powder and baking soda until well mixed.
  • In a medium size bowl, whisk the egg whites, and molasses until frothy.
  • Whisk in the applesauce and milk.
  • Pour the liquid mixture in with the dry ingredients and stir until just combined, but do not over stir. (if desired, this can be left in the refrigerator over night, covered.) The fruit should not be added until just before baking.
  • Very gently fold in the raspberries, (try to prevent the fruit from breaking.) Spoon an heaping 1/4 cup of the batter into each muffin cup, filling each completely.
  • Bake for 25 minutes until golden brown.
  • Remove the muffins from the tins and transfer to a wire rack to cool.

Nutrition Facts : Calories 177.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.4, Sodium 263, Carbohydrate 40.9, Fiber 5.6, Sugar 9.6, Protein 5.6

RASPBERRY MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

RASPBERRY LEMON MUFFINS



Raspberry Lemon Muffins image

This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!

Provided by Kathy

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 12

½ cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
½ teaspoon lemon extract
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
  • Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 33 g, Cholesterol 0.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 125.3 mg, Sugar 19.9 g

RASPBERRY ALMOND MUFFINS



Raspberry Almond Muffins image

This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.

Provided by TIFFANY REED

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 cup sliced almonds
2 cups all-purpose flour
⅔ cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
¾ cup warm water
2 teaspoons almond extract
½ cup butter
2 eggs, beaten
1 ½ cups frozen raspberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
  • In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
  • In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
  • Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 603 calories, Carbohydrate 75.5 g, Cholesterol 102.7 mg, Fat 29.5 g, Fiber 6.7 g, Protein 12 g, SaturatedFat 11.2 g, Sodium 693.9 mg, Sugar 37.2 g

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