Ww Crumb Topped Jumbo Bran Muffins Recipes

HEALTHY JUMBO BRAN MUFFIN 6PTS RECIPE - (4.5/5)

Steps:

• For smaller muffins, spoon the batter into a standard 12-cup muffin tin and bake about 20 minutes, and cut the points in half. Directions 1. Preheat oven to 375 degrees F. Spray a 6-jumbo-cup (1 cup each) nonstick muffin tin with non-stick spray (or line with foil or paper liners). 2. To make the crumb topping, combine 2 T. of the all-[purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts. 3. Combine the bran, whole wheat flour, the remaining 1/4 cup all-purpose flour and the baking soda, baking powder and salt in a large bowl. With an electric mixer on medium speed, beat the egg, egg whites, sugar, molasses in a large bowl until blended. Gradually add in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins. 4. Spoon the batter into the muffin cups, filling each about half full. Sprinkle with the crumb topping. Bake until atoothpick inserted in a muffin comes out clean, about 25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack. Nutritional information per serving WW Points 6 Amount Per Serving Calories: 329 Total Fat: 5.09g Cholesterol: 41mg Sodium: 426mg Total Carbs: 67.73g Dietary Fiber: 9.77g Sugars: 32.59g Protein: 10.67g

CLASSIC BRAN MUFFINS

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!

WW CRUMB-TOPPED JUMBO BRAN MUFFINS

Steps:

• Preheat the oven to 375 degrees. Spray a 6-jumbo-cup (1 cup each) nonstick muffin pan with nonstick spray (or line with paper/foil liners).
• To make the crumb topping, combine 2 tablespoons of the all-purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts.
• Combine the bran, wholewheat flour, the remaining 1/2 cup all-purpose flour, the baking soda, baking powder, and salt in a large bowl. With an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses in a large bowl intil blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
• Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted into a muffin comes out clean, about 25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.

WW 1 POINT BRAN MUFFINS SO MOIST AND DELISH!

Steps:

• Mix bran flakes and milk and set aside for 15 minutes.
• Mix all of the other ingredients together, then add the bran mixture when it has sat for 15 minutes.
• Pour into 12 muffins.
• Bake at 350°F for approximately 20 minutes or until toothpick comes out clean.

YOGURT-FRUIT MUFFINS WITH BRAN CRUMB TOPPING

Steps:

• Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners.
• For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
• For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter.
• Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes.
• Transfer to a cooling rack and allow to cool completely.

CRUMB TOPPING FOR MUFFINS

Steps:

• Whisk together oats, flour, sugar, and salt. Stir in butter until clumpy.

WEIGHT WATCHERS BRAN MUFFINS RECIPE - (3.6/5)

Steps:

• Pour cereal into a large bowl; add sugar and stir. Sift flour, baking soda and salt into cereal mixture. Add walnuts and stir. In a separate large mixing bowl, mix buttermilk, pineapple, eggs, egg whites and oil. Stir until completely incorporated. Mix wet ingredients into dry ingredients, stir until completely incorporated. Bake in sprayed muffin pans (or use cupcake papers) filling each 2/3 full. Bake at 305F for 20-25 minutes, or until toothpick inserted in center comes out clean. Batter can be refrigerated for up to 6 weeks. Points: 3 per muffin