Power 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 :
EASY BRAN MUFFINS
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. "The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts," Peggy explains. "It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches." By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!
Provided by Taste of Home
Time 30m
Yield 5-6 dozen.
Number Of Ingredients 9
Steps:
- Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.
Nutrition Facts :
SIX WEEK BRAN MUFFINS
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Provided by Dee
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 216
Number Of Ingredients 10
Steps:
- In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g
HIGH FIBER POWERHOUSE MUFFINS
My aunt brought me these muffins along with the recipe and said that she felt she had to include the recipe so I'd 'understand' how healthy they were and that would explain the taste. Ha!! My dh and I loved the taste and the healthfulness of them and I have made them many times since. They are a heavier muffin (but moist) and very dark. And they do definitely have a healthier taste to them. Just the way we like it.
Provided by Monica
Categories Quick Breads
Time 40m
Yield 24-30 muffins
Number Of Ingredients 18
Steps:
- Mix the bran mixture together in a bowl and set aside.
- Mix the flour mixture in a bowl an set aside.
- Mix the liquid mixture.
- Add the liquid mixture to the bran mixture and beat well.
- Add the flour mixture and mix until just mixed (do not over mix).
- Stir in the raisins and sunflower seeds.
- Spoon into greasedmuffin tins filling 3/4 full.
- Bake 20 minutes at 350°F.
- Batter keeps in fridge.
Nutrition Facts : Calories 206.3, Fat 7.3, SaturatedFat 1.4, Cholesterol 20.5, Sodium 175.9, Carbohydrate 35.1, Fiber 4.4, Sugar 18.1, Protein 4.8
SUPER BRAN MUFFINS
This is an adptation of a recipe found on a box of bran buds, I needed a really high-fiber bran muffin.
Provided by kwlabear
Categories Quick Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Pour cereal, milk, oil and beaten egg whites into a large bowl.
- Let set for 2 minutes, then beat well.
- While cereal is soaking, measure out dry ingredients into a smaller bowl.
- Mix into cereal mixture.
- Put batter into 24 greased muffin pan cups.
- Bake at 400 for 18 minutes.
- Place in a large gallon bag and freeze. You may wrap separately in saran wrap or foil beforehand if desired
- To reheat, place in microwave for 20 seconds on high.
Nutrition Facts : Calories 99.5, Fat 2.1, SaturatedFat 0.7, Cholesterol 3.6, Sodium 131.3, Carbohydrate 19.3, Fiber 3.4, Sugar 3.4, Protein 4
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
POWER BRAN MUFFINS
Steps:
- Preheat the oven to 375°F. Line 12 muffin cups with paper liners.
- In a bowl, combine the raisins, wheat bran, soy milk, agave nectar, canola oil, and eggs and let sit for 10 minutes. In a another bowl, combine the flour, wheat germ, flaxseeds, baking powder, baking soda, cinnamon, and salt. Combine the two mixtures until incorporated. Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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