EASY CINNAMON MUFFINS
If you love the aroma of cinnamon sugar in the morning, these easy cinnamon muffins are for you! Made with buttermilk for an ultimately soft, tender muffin.
Provided by Julie Clark
Categories Breakfast
Time 26m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF.
Nutrition Facts : Calories 203 kcal, Carbohydrate 30 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 226 mg, Sugar 17 g, ServingSize 1 serving
BASIC BUTTERMILK BRAN MUFFINS
These Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.
Provided by Crosby's Molasses
Categories Muffins & Quick Breads
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 F and prepare muffin tins.
- In a large bowl whisk together oil, sugar and eggs. Stir in molasses, buttermilk and vanilla.
- In another bowl whisk the bran, flours, baking powder, baking soda and salt.
- Add to wet mixture and stir just until combined. (Don't worry if it's still a bit lumpy.)
- Spoon into prepared tins.
- Bake for 12-15 minutes until top springs back when lightly touched.
- Allow to cool slightly before removing from the pan.
- These will last in a tin on the counter for a week. Freeze up to three months.
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
RASPBERRY BUTTERMILK MUFFINS
Serve these moist muffins warm with a little butter. Phoenix 0880 made these (2/6/07) and figured they are 4 WW Points for 1 if you make 12.
Provided by Charlotte J
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg and buttermilk; mix just until dry ingredients are moistened.
- Fold in berries.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 400ºfor 20 minutes or until browned.
Nutrition Facts : Calories 178.8, Fat 6.6, SaturatedFat 3.9, Cholesterol 31.6, Sodium 332.9, Carbohydrate 26.6, Fiber 1.2, Sugar 9.8, Protein 3.5
BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BANANA BUTTERMILK MUFFINS
Like my father, I love to spend time in the kitchen inventing new recipes. There are a few pleasures greater than sampling one of these warm muffins on a winter day. -Kimberly Kronenburg, New Lenox, Illinois
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk., Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin., Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
BUTTERMILK MUFFINS WITH VARIATIONS
This is a basic muffin recipe. You can vary the taste according to which fruit you choose to use. Other combinations are Strawberry, Cranberry/Orange, and Blueberry/Lemon. It may be necessary to use more flour depending on which fruit you use.
Provided by MarieRynr
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400*F.
- Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
- Mix together all streusel ingredients with a fork to make a crumbly mixture.
- Set aside.
- For the batter, whisk together the oil, brown sugar, zest and egg.
- Stir in the buttermilk and vanilla.
- Stir together 2 1/2 cups flour, salt, baking powder, soda and cinnamon in a bowl.
- Add to the wet ingredients and blend.
- Fold in your desired fruit.
- The use of frozen fruit may help firm up the batter.If the batter seems too loose, add 1/4 cup more flour to make the batter stiffer.
- Fill the muffin cups to the top.
- Sprinkle streusel topping over each muffin evenly.
- Bake for 15 minutes, lower the oven temperature to 350*F and bake for another 12 to 15 minutes or until the muffins spring back when pressed lightly.
- Let cool in pan for 5 minutes before unmolding onto wire racks.
- NOTE: Fruit variations: Here is a list of what you can use in this recipe: Rhubarb, fresh or frozen, diced, Cranberries, frozen, coarsely chopped, Blueberries, frozen or semifrozen, Apples, diced, peeled or not, Bananas, chopped (add a pinch nutmeg), Frozen raspberries, Frozen strawberries, chopped, dried sour cherries, cranberries or raisins, plumped and patted dry, Strawberry and Rhubarb combination, Apple and cranberry combination, Rhubarb and apple combination.
BLUEBERRY BUTTERMILK MUFFINS
This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 6-12 muffins, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Sift dry ingredients together in a large bowl.
- In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
- Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
- Fold in blueberries.
- Spoon batter into greased muffin cups and bake till golden brown.
- Bake at 400 F for 20 -30 minutes.
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