Melt In Your Mouth Bran Muffins Recipes

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MELT-IN-YOUR-MOUTH BLUEBERRY MUFFINS



Melt-In-Your-Mouth Blueberry Muffins image

We experimented with making a sugarless, naturally sweetened muffin and found the perfect comfort food! Sweetened with orange juice concentrate and blueberries, it's a delightful blend of fruitiness.

Provided by MessiaenTheKitchen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 33m

Yield 12

Number Of Ingredients 12

1 ¾ cups all-purpose flour
¾ cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
⅔ cup vegetable oil
½ cup orange juice concentrate, thawed
¼ cup water
1 egg, beaten
¼ teaspoon vanilla extract
1 cup frozen blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix flour, rolled oats, baking powder, baking soda, salt, and nutmeg together in a large bowl. Combine vegetable oil, orange juice concentrate, water, egg, and vanilla extract in a separate bowl.
  • Stir oil mixture into flour mixture; mix until batter is smooth. Fold in blueberries; stir until combined. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until golden and cooked through, about 17 minutes. Cool in the pans for about 1 minute before removing.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 23.6 g, Cholesterol 15.5 mg, Fat 13.2 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 197.1 mg, Sugar 5.7 g

MELT IN YOUR MOUTH BRAN MUFFINS



Melt in Your Mouth Bran Muffins image

Best bran muffin recipe I've ever tried, very moist. I'm almost positive the secret is the coffee called for in recipe. Also great because not really, really sweet. Warning it makes a very big batch but guaranteed to go fast because they taste SO good.

Provided by hotmomma Temple

Categories     Quick Breads

Time 35m

Yield 18 jumbo muffins, 36 serving(s)

Number Of Ingredients 12

2 cups cold coffee
5 eggs
2 cups oil
2 cups milk
2 teaspoons vanilla
2 cups raisins
4 cups natural bran
4 cups all-purpose flour
2 cups sugar
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda

Steps:

  • Preheat oven to 350°F.
  • In a large bowl combine bran, flour, sugar salt, baking soda and baking powder thoroughly; set aside.
  • In another bowl combine the oil, coffee, eggs, milk and vanilla, mix well.
  • (Hint: I soak the raisins in very hot water while I'm mixing up ingredients because they become more plump and juicy).
  • Add the dry ingredients to the liquid and mix thoroughly.
  • Add raisins to mixture and stir together.
  • In greased muffin tins put mixture to fill 3/4 full.
  • Bake in oven for 20 to 25 minutes.
  • I'm guessing on the amount of servings it makes because when I was given the recipe it wasn't listed.
  • Also cooking time will be longer if you use jumbo tins--I listed for the regular size tins.

Nutrition Facts : Calories 262, Fat 13.8, SaturatedFat 2.2, Cholesterol 31.3, Sodium 253.1, Carbohydrate 33.9, Fiber 2.6, Sugar 17, Protein 3.9

ORANGE BRAN FLAX MUFFINS



Orange Bran Flax Muffins image

Melt in your mouth muffin. The Prevention reports states that these muffins defeat breast cancer. I tried them and they are good tasting muffins.

Provided by Mary in LA.

Categories     Quick Breads

Time 33m

Yield 24 muffins

Number Of Ingredients 13

1 1/2 cups oat bran
1 cup all-purpose flour
1 cup flax seed, ground
1 cup wheat bran
1 tablespoon baking powder
1/2 teaspoon salt
2 oranges, quartered and seeded
1 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs
1 teaspoon baking soda
1 1/2 cups golden raisins

Steps:

  • Preheat the oven to 375°F.
  • Line two 12-cup muffin pans with paper liners, or coat with cooking spray.
  • In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder and salt; set aside.
  • In a blender of food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.
  • Pour orange mixture into dry ingredients.
  • Mix until well blended.
  • Stir in raisins.
  • Divide batter evenly among muffin cups.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pans for 5 minutes before removing to a cooling rack.

Nutrition Facts : Calories 193.8, Fat 8.6, SaturatedFat 0.9, Cholesterol 15.9, Sodium 169.1, Carbohydrate 29.6, Fiber 4.6, Sugar 16, Protein 4.5

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