Posts Honey Bran Muffins Recipes
HONEY-BRAN MUFFINS
Enjoy these delicious honey and bran muffins made with Gold Medal® all-purpose flour - ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups; spray baking cups with cooking spray.
- In small bowl, mix wheat bran and boiling water. In medium bowl, beat milk, honey, oil and egg with spoon until well mixed. Stir in bran mixture, flour, baking powder, cinnamon and salt just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with granulated sugar.
- Bake 15 to 20 minutes or until golden brown and tops spring back when touched lightly in center. Immediately remove from pan to cooling rack.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 12 g, TransFat 0 g
HONEY BRAN MUFFINS
I am convinced that if people would eat more fiber, they would not get in such foul moods. Eat up, dear!!
Provided by ratherbeswimmin
Categories Quick Breads
Time 35m
Yield 12 -18 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- In a mixing bowl, combine the flour, baking soda, baking powder, salt, and bran flakes.
- In another bowl, mix together the buttermilk, oil, honey, and egg; whisk to blend well.
- Pour liquid mixture into flour mixture; stir just until mixture is moist and blended.
- Fold in raisins.
- Spoon batter into muffin tin; fill 3/4 full.
- Bake for 15-20 minutes or until test done.
- Cool in pan on wire rack for 5 minutes; remove muffins from pan and cool on wire rack.
Nutrition Facts : Calories 158.9, Fat 5.4, SaturatedFat 1, Cholesterol 18.6, Sodium 259.1, Carbohydrate 25.7, Fiber 1.4, Sugar 11.5, Protein 3.4
HONEY BRAN MUFFINS
These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.
Provided by June M
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 3h45m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
- In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
- Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
- Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 7.1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 308 mg, Sugar 29.9 g
POST'S HONEY BRAN MUFFINS
Excellent muffins from a recipe on the Post 100% Bran Cereal box, Kraft Canada. Makes 12 large muffins. Store in airtight container for immediate use. Muffins also freeze well. Cool completely, wrap, label, date, place in airtight container and freeze.
Provided by foodtvfan
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees Fahrenheit; grease 12 large muffin tins or line with paper baking cups.
- Combine milk and lemon juice or vinegar and set aside for a few minutes (a substitute for the 1 cup buttermilk in the original recipe).
- Beat egg in large mixing bowl with a fork; blend in oil, honey and soured milk or buttermilk; stir in cereal and raisins or dates; set aside.
- Combine remaining dry ingredients in a large bowl; stir liquid mixture into dry ingredients, just until moistened.
- Spoon batter into muffin cups, generously filling each to the top (I use an ice cream scoop with a release lever).
- Bake at 400 degrees Fahrenheit for 15 to 20 minutes or until done. COOL.
Nutrition Facts : Calories 224.8, Fat 7.8, SaturatedFat 1.5, Cholesterol 20.5, Sodium 157.7, Carbohydrate 38.6, Fiber 3.2, Sugar 18.6, Protein 4.2
BRAN MUFFINS
These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
- Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
- In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
- In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
- Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 10 g, TransFat 0 g
MOLASSES BRAN MUFFINS
This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.
Provided by Mindy
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
- Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 16 mg, Fat 3 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 13.9 g
HONEY BRAN MUFFINS
Meet the Cook: There's a deliciously different taste to these muffins, thanks to the pineapple juice and raisins they contain. We have them for breakfast, lunch and snacks. My husband and I enjoy gardening...I do flowers, and he does vegetables. -Pauline Rohloff, Endeavor, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 12 jumbo muffins or 20 standard-size muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins; set aside. In a large bowl, combine brown sugar, oil, honey and eggs; mix well. Combine flour, baking soda and salt; stir in cereal. Add to sugar mixture and mix well. Fold in the raisin mixture (batter will be thin). Cover and refrigerate at least 3 hours or overnight. , Stir (batter will thicken). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 268 calories, Fat 7g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 297mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 5g fiber), Protein 5g protein.
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