BRAN MUFFINS
These moist, flavor-packed Bran Muffins are a classic and this recipe is the best ever!
Provided by Shauna Sever - Midwest Made
Categories Muffins
Number Of Ingredients 11
Steps:
- Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.
- In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.
- Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.
- Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 254 calories, Sugar 18.1 g, Sodium 398.1 mg, Fat 9.2 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 1.7 g, Protein 4.5 g, Cholesterol 21.3 mg
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
BERTIE'S BRAN MUFFINS
My sister-in-law Bertie gave me this recipe. Which I promptly cut in half. I don't have a bowl large enough to mix a full batch. It is a delicious moist muffin. You can add, nuts, raisins etc. I do not, due to nut allergies in the family. The baked muffins freeze well. The batter will keep in the frige up to 4 weeks.
Provided by Joey Wolf @8of10
Categories Muffins
Number Of Ingredients 10
Steps:
- Pour boiling water over Nabisco Bran Cereal. Set aside.
- Mix the remaining ingredients in a large bowl. This recipe can be doubled, I do not have a bowl that large.
- Add the set aside Nabisco Bran Cereal mixture to the bowl. Mix well.
- Fill greased muffin tin cups 2/3's full.
- Bake at 400 degrees for 15-18 minutes.
- The batter will keep, tightly covered in the refrigerator for up to 4 weeks.
BLUEBERRY-BRAN MUFFINS
I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.-Nancy, Rens, Prescott, Arizona
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,
Nutrition Facts : Calories 155 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 166mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BETTER BRAN MUFFINS (ATK)
I tried this recipe from America Test Kitchen and these were amazing. The test kitcen perferes Kellog's All-Bran Original Cereal in this recipe. Dried cranberries or cherries may be substituted for raisins. Low fat or non fat yogurt may be substituted for whole milk yogurt though the muffins won't be quite as flavorful.
Provided by Londonsbk
Categories Breads
Time 1h
Yield 8-12 muffins
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave safe bowl, cover with plastic wrap, cut several stam vents in plastic, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper twoel-lined plate to cool.
- Process half of bran cereal in food processor until finely ground, about 1 mintue. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well combined and light coloted, about 20 seconds. add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whiskto combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
- Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenlymoistened. Do not overmix. Genly fold raisins into batter. Using 1/3 cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
- Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.
Nutrition Facts : Calories 412.1, Fat 12.8, SaturatedFat 7.2, Cholesterol 82.5, Sodium 549.2, Carbohydrate 73.4, Fiber 7.1, Sugar 37.9, Protein 8.9
MOIST BRAN MUFFINS
These tender, slightly sweet muffins are a tasty way to round out any meal. The recipe makes a small quantity for a couple or a single person.-Mildred Ross, Badin, North Carolina
Provided by Taste of Home
Time 30m
Yield 4 muffins.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.
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MIXED BERRY BRAN MUFFINS - SEASONS AND SUPPERS
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5/5 (1)Total Time 35 minsCategory SnackCalories 226 per serving
- Preheat oven to 375° F. Line 12 muffin cups with paper liners (really recommend liners for these muffins as they tend to be loose and may fall apart when trying to remove from just a greased muffin cup.)
- In a large mixing bowl, combine the wheat bran, oat bran, flour, baking soda, baking powder and salt. Whisk to combine well.
- In another medium bowl, lightly beat the eggs. Add the yogurt and milk and stir well to combine. Then add the molasses, honey and oil and stir until well combined.
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