Marys Oat Bran Muffins Recipes
OAT BRAN MUFFINS
This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!
Provided by Bron
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
- Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
- Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
- VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 403.3 mg, Sugar 11.2 g
BLACKBERRY-OAT BRAN MUFFINS
The blackberries and oat bran make this a fiber-rich snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla until combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk, and beat until combined. Fold in blackberries.
- Divide batter among muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in center of a muffin comes out with moist crumbs attached, 20 to 25 minutes, rotating pan halfway through. Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely.
Nutrition Facts : Calories 186 g, Fat 7 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g
MARY'S OAT BRAN MUFFINS
These are a very tasty, dense and moist muffin...A breakfast in themselves. You can use Whole Grain Total cereal in place of the bran flakes. This recipe is from my best friend up in Erie, PA. My recipe card is dated 1986.
Provided by Deely
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Stir all ingredients together.
- Bake at 350* about 20 minutes or until they spring back to touch.
- NOTE: This batter can be stored in the fridge for up to 2 weeks.
Nutrition Facts : Calories 313.1, Fat 10.3, SaturatedFat 1.6, Cholesterol 1.6, Sodium 699.4, Carbohydrate 50.4, Fiber 2.4, Sugar 21.5, Protein 5.9
FRAN & MARY'S BRAN MUFFINS
Know alot of people that need some bran in their life? This makes 60, so share and share alike. The mix can be stored in the fridge for 3 weeks if 60 at once is too many for you.
Provided by Hill Family
Categories Breads
Time 50m
Yield 60 muffins
Number Of Ingredients 11
Steps:
- In a large bowl mix baking soda, water and buttermilk.
- In a seperate bowl cream together shortening, sugar, eggs and salt.
- Add the cream mixture to the liquid mixture.
- Stir in bran cereal and flakes. Mix well.
- Add either dates or raisens or nuts. You can add dates/raisens and nuts.
- These muffins must be mixed and then stored for at least 12 hours before baking them. Be sure to store in an airtight container.
- Stir mixture before putting them in muffin pans. Bake 15-20 min at 375 degrees.
- These keep for 3 weeks in the fridge.
Nutrition Facts : Calories 125.2, Fat 4.2, SaturatedFat 1.1, Cholesterol 14.8, Sodium 182.3, Carbohydrate 20.8, Fiber 1.6, Sugar 10, Protein 2.6
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