Zucchiniraisinbranmuffins Recipes

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MOIST ZUCCHINI BRAN MUFFINS



Moist Zucchini Bran Muffins image

Provided by Sandra Lee

Time 30m

Yield 12 servings

Number Of Ingredients 7

1 (18.25-ounce) box raisin bran muffin mix (recommended: Sun-Maid)
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins

Steps:

  • Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside.
  • Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
  • Spoon batter into prepared muffin cups, filling each 2/3 full.
  • Bake for 20 to 22 minutes or until tops are golden brown.
  • Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams

ZUCCHINI RAISIN MUFFINS



Zucchini Raisin Muffins image

Moist and sweet treat that everyone will love.

Provided by Jenifer Mastrud

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon baking powder
1 large egg
½ cup white sugar
¼ cup vegetable oil
1 cup grated zucchini
¼ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  • Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
  • Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Categories     Bread     Mixer     Vegetable     Breakfast     Brunch     Bake     High Fiber     Raisin     Walnut     Zucchini     Healthy     Bran     Whole Wheat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 15

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

Steps:

  • Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 10

1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

Steps:

  • Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
  • Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Healthy muffin recipe from Gourmet Magazine (August 1993). It's even tasty to those who don't care for bran! If you don'r have miller's bran, you can use All-Bran cereal or wheat germ. You can omit raisins or substitute for other dried fruit such as cranberries or blueberries.

Provided by blucoat

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

2/3 cup all-purpose flour
2/3 cup whole wheat flour
2/3 cup miller's natural bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

Steps:

  • Preheat the oven to 375°F
  • In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves.
  • In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
  • Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini.
  • Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean.
  • Turn the muffins out onto a rack and let them cool.

Nutrition Facts : Calories 238.2, Fat 12.3, SaturatedFat 5.6, Cholesterol 56.3, Sodium 253.4, Carbohydrate 30.6, Fiber 2.9, Sugar 15.9, Protein 4.5

ZUCCHINI-OATMEAL MUFFINS



Zucchini-Oatmeal Muffins image

As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!-Shirlee Nelson, Marcus, Iowa

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs, lightly beaten
3/4 cup canola oil
1-1/2 cups shredded peeled zucchini
1/2 cup raisins or chopped dates
1/2 cup chopped pecans

Steps:

  • In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.

Nutrition Facts :

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Categories     Bake     Raisin     Zucchini     Healthy

Yield Makes 12 Muffins

Number Of Ingredients 16

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup Miller's Bran (see Note*)
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
Special equipment: 12-cup muffin tin

Steps:

  • Preheat the oven to 375°F.
  • In a medium bowl, whisk together the flours, bran, baking powder, salt, cinnamon, and cloves. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, walnuts, and zucchini.
  • Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

SHANNON'S ULTIMATE ZUCCHINI BRAN MUFFINS



Shannon's Ultimate Zucchini Bran Muffins image

I have search near and far to come close to my favorite muffins that I used to by next door to the corner Convenient Store..they were heaven but unfortunately, they closed doors. So now just by accident, combining two recipes inspirations-I found it!! Very close and very dense and flavorful. I also use this as a base for any bran muffin that I just add or take away. I have a sugar free and fat free version of this that I will post. I really enjoy them and I have had raves from my older neighbors who loved them as well.

Provided by Wicked Creations

Categories     Quick Breads

Time 1h

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 18

1 cup all-bran cereal (wheat flakes)
1 cup bran flakes (organic-the real deal)
1/2 cup Wheatena or 1/2 cup cracked wheat
1 cup Post Grape-Nuts cereal
1/4 cup wheat germ
1 1/2 cups dry low-fat buttermilk
3 egg whites
2 tablespoons plain yogurt
1/4 cup applesauce
1/2 cup brown sugar (packed)
1/3 cup honey
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 cup zucchini (shredded)
1 cup pecans (chopped)
1 cup raisins

Steps:

  • Preheat oven to 350°F and spray muffin tins with non-stick cooking spray; set aside.
  • Combine cereals, bran, wheat germ together. Pour prepared buttermilk over mixture and let it sit for five minutes in a large bowl.
  • In another bowl, combine flour, baking powder, baking soda and cinnamon and set aside.
  • Add egg whites, applesauce, brown sugar, honey, yogurt and vanilla extract to cereal mixture and mix.
  • Add flour mixture to batter stirring til moistened.
  • Add zucchini, pecans and raisins and thoroughly mix.
  • Fill tins almost full--they will not raise much.
  • Bake for 25 minutes or until tester comes out clean.
  • Note: You can make this into a loaf but bake for 50-60 minutes instead.

Nutrition Facts : Calories 262.5, Fat 7.7, SaturatedFat 0.8, Cholesterol 0.3, Sodium 142.1, Carbohydrate 48.8, Fiber 6, Sugar 26.1, Protein 6

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