Bran Graham Muffins Recipes
GRAHAM CRACKER MUFFINS
This is the best recipe. I discovered it when I was preparing dinner for a sick friend.
Provided by JameelahS
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 10 muffin cups or line with paper muffin liners.
- In a large bowl, combine cracker crumbs, sugar and baking powder. Stir in milk, egg and honey; mixing just until moistened. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes, then move to a wire rack to cool completely.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 25.9 g, Cholesterol 21 mg, Fat 3.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 215.9 mg, Sugar 16.1 g
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
GRANDMA'S BRAN MUFFINS
Again from my moms kitchen originaly. This makes a roasting pan full of mix, which then can be stored in fridge for up to 6 weeks weeks, and used as needed. I used to make this often when the kids were little, a warm tasty breakfast treat.
Provided by chez patty
Categories Quick Breads
Time 50m
Yield 48 muffins
Number Of Ingredients 12
Steps:
- Mix all the dry ingredients in a large pan (roasting).
- Blend sugar and wet ingredients in a large bowl.
- Mix liquid into dry and blend together well.
- Baking.
- Fill muffin cups 3/4 full.
- Bake 350 till done Stores in fridge x 6 weeks.
- I am not sure exactly how many muffins this makes!
- a lot!
Nutrition Facts : Calories 177.5, Fat 5.6, SaturatedFat 0.9, Cholesterol 14, Sodium 325.7, Carbohydrate 31.5, Fiber 2.8, Sugar 15.6, Protein 3.6
EASY BRAN MUFFINS
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. "The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts," Peggy explains. "It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches." By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!
Provided by Taste of Home
Time 30m
Yield 5-6 dozen.
Number Of Ingredients 9
Steps:
- Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.
Nutrition Facts :
BRAN GRAHAM MUFFINS
My mother-in-law makes these muffins, and they are delicious. She adds 1/4 cup flax seeds, and then increase buttermilk to 1 cup. She has also decreases the oil to about 1 tsp, and adds apple sauce (the ones that come in a cup. The recipe as posted is from Company's Coming Muffins and More cookbook.
Provided by pwdcrazy
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Measure all dry ingredients into bowl. Mix in raisins.
- in another bowl beat egg until frothy.
- Add oil, molasses, buttermilk and vanilla, and beat to mix.
- pour wet ingredients over dry ingredients, and stir just enough to moisten.
- Spoon onto greased muffin tins, filling 3/4 full.
- Bake in 375 F oven for 20 minutes.
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