Veggiebranmuffins Recipes

CLASSIC BRAN MUFFINS

Classic Bran Muffins image

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

Ingredients

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

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

VEGGIE BRAN MUFFINS

Veggie Bran Muffins image

Make and share this Veggie Bran Muffins recipe from Food.com.

Provided by Yoster

Categories Dessert

Time 30m

Yield 18 muffins

Number Of Ingredients 16

Ingredients

1 cup lite olive oil
2 teaspoons vanilla
1 1/2 cups sugar or 1 1/2 cups Splenda granular
3 eggs (or egg substitute)
2 cups whole wheat flour
1 cup natural bran
2 teaspoons baking soda
1 teaspoon baking powder
5 tablespoons cocoa powder
1 cup carrot, shredded
1 cup apple, shredded
1 cup zucchini, shredded
1/2 cup applesauce
1/2 cup raisins (optional) or 1/2 cup craisins (optional)
1/2 cup nuts (optional)
1 cup chocolate chips (optional)

Steps:

Combine oil,vanilla sugar. Mix in eggs.
Add flour,baking soda ,baking powder, cocoa.
Mix well & add carrots, apples, zucchini and any optionals.
Adding 1/2 cup apple sauce makes it very moist.
Mixture will be thick and not batter like. This is normal. They do not rise much so fill the muffin cups about to level of the top.
Place in muffin pans with papers or spray silicone pans.
Bake 28 minutes at 350 degrees.
Tasty dense moist muffin. I used splenda and egg substitute to reduce calories so I can justify the chocolate chips.
They freeze well and can be defrosted in micowave individually.
optional substitute for spice muffin 2 tsp cinnamon & 1 tsp nutmeg for cocoa powder.

Nutrition Facts : Calories 254.2, Fat 13.5, SaturatedFat 2.1, Cholesterol 35.2, Sodium 188, Carbohydrate 33, Fiber 3.6, Sugar 18.5, Protein 3.8

BEST BRAN MUFFINS

Best Bran Muffins image

Having these muffins for breakfast provides a good start to a busy day. My husband loves pineapple, which makes these muffins moist...and delicious!

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 18 muffins.

Number Of Ingredients 13

Ingredients

1/2 cup old-fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup all-bran cereal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg, beaten
1/4 cup vegetable oil
1/2 cup molasses
3/4 cup buttermilk
1 can (8 ounces) crushed pineapple in natural juice, undrained
1/2 cup chopped nuts, dates or raisins

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 :

SIX-WEEK BRAN MUFFINS

Six-Week Bran Muffins image

I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 dozen.

Number Of Ingredients 8

Ingredients

4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

Steps:

In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

Nutrition Facts :

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