Buttermilk Spice Cereal Muffins Recipes

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BASIC BUTTERMILK MUFFINS



Basic Buttermilk Muffins image

This is a great basic muffin batter that can be adapted to almost anything.

Provided by DCKatie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
  • Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
  • Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g

MIMI'S CAFE BUTTERMILK SPICE MUFFINS



Mimi's Cafe Buttermilk Spice Muffins image

Make and share this Mimi's Cafe Buttermilk Spice Muffins recipe from Food.com.

Provided by Millereg

Categories     Quick Breads

Time 55m

Yield 6-12 muffins

Number Of Ingredients 13

1 cup sugar
1/2 cup unsalted butter or 1/2 cup unsalted margarine
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon cinnamon
6 fluid ounces buttermilk
1 tablespoon buttermilk, additional
1/2 cup sugar
1 cup finely chopped walnuts
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Heat oven to 375°F.
  • In a mixing bowl, cream the sugar and butter together with an electric mixer.
  • When they are thoroughly mixed, add the eggs and beat for 1 more minute.
  • Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
  • Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
  • To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
  • Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
  • Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
  • Fill each cup ¾ full of batter.
  • Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
  • Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don't want that to happen, do we?.
  • Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
  • (Home ovens' heat differently from Mimi's commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
  • This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
  • If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.

Nutrition Facts : Calories 699, Fat 31.4, SaturatedFat 12.1, Cholesterol 135, Sodium 493.3, Carbohydrate 94.8, Fiber 3.1, Sugar 52.4, Protein 12.8

BUTTERMILK SPICE CEREAL MUFFINS



Buttermilk Spice Cereal Muffins image

This is a combination of several recipes I found for buttermilk muffins, cereal muffins and six week muffins. You can use more less cinnamon to taste. You can also use all sugar instead of the half sugar and half Splenda. These muffins freeze well and batter can be kept covered in refrigerator for 4-6 weeks to bake muffins every week. It received rave reviews from friends and family. The yield is for jumbo sized muffins.

Provided by Reggie 2

Categories     Breads

Time 37m

Yield 36 muffins, 36 serving(s)

Number Of Ingredients 15

1 cup quick-cooking oatmeal (not instant)
1 cup crushed shredded wheat cereal
1 cup all-bran cereal
1 cup shortening (can use 1 cup oil)
1 1/2 cups sugar
1 1/2 cups Splenda granular
5 teaspoons baking soda
5 teaspoons baking powder
1 tablespoon cinnamon
1 quart buttermilk
4 eggs
5 cups flour
1 1/2 cups hot water
1 cup chopped pecans
3 teaspoons salt

Steps:

  • Preheat oven to 350 degrees.
  • Pour hot water over the three cereals: set aside.
  • Mix flour, baking powder, salt and soda: set aside.
  • Cream shortening and sugar, the consistency will be similar to corn meal.
  • Add eggs, mixing well until no bright yellow specks are left. Will still be a consistency like corn meal. Add dry ingredients and mix well. Add buttermilk and mix well until batter is smooth like a thick cake batter.
  • Cereal mixture will be one huge clump, add to batter in small clumps, beating until there are no clumps left and mixture is well blended into batter.
  • Bake in muffin/cupcake liners or in a well greased muffin tin for 22 - 24 minutes until light golden brown.

Nutrition Facts : Calories 199.4, Fat 9.1, SaturatedFat 2, Cholesterol 21.8, Sodium 460.9, Carbohydrate 26.5, Fiber 1.6, Sugar 10.1, Protein 4.2

RAISIN BRAN BUTTERMILK MUFFINS



Raisin Bran Buttermilk Muffins image

Make and share this Raisin Bran Buttermilk Muffins recipe from Food.com.

Provided by Lori Bailey

Categories     Quick Breads

Time 35m

Yield 12-24 muffins

Number Of Ingredients 9

2 1/2 cups flour
1 1/2 cups sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
3 1/2 cups Raisin Bran cereal (I use Post)
2 cups buttermilk
1/2 cup oil (applesauce may be substituted for oil)
2 eggs, beaten
1/2 cup walnuts (optional)

Steps:

  • Blend flour, sugar, baking soda and salt in a large mixing bowl.
  • Stir in cereal and walnuts.
  • Add buttermilk, oil and eggs.
  • Blend until dry ingredients are moistened.
  • Do not over stir.
  • Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
  • Fill muffin tins 2/3 full.
  • Bake at 400°F for 20 minutes.
  • Recipe may be doubled.

Nutrition Facts : Calories 357.2, Fat 11, SaturatedFat 2, Cholesterol 36.9, Sodium 519.7, Carbohydrate 60.5, Fiber 2.8, Sugar 32.8, Protein 6.6

BUTTERMILK BRAN MUFFINS



Buttermilk Bran Muffins image

From Greenbush, Michigan, Anita Kay Brown shares these moist, sweet muffins with a decadent taste. She writes, "Over the years, I've altered the recipe to reduce sugar and fat. Even after the changes, they're always a hit!"

Provided by Taste of Home

Time 35m

Yield 22 muffins.

Number Of Ingredients 14

1 cup All-Bran
2 cups buttermilk, divided
1-1/2 cups raisin bran
2-3/4 cups all-purpose flour
3/4 cup sugar
1/2 cup sugar blend
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
2 large egg whites, room temperature
1/2 cup unsweetened applesauce
1/4 cup canola oil

Steps:

  • In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

BUTTERMILK OATMEAL MUFFINS



Buttermilk Oatmeal Muffins image

Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.

Provided by LaurasFaves

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

2 cups quick-cooking oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
½ cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

Steps:

  • Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
  • Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g

MIMI CAFE BUTTERMILK SPICE MUFFINS



Mimi Cafe Buttermilk Spice Muffins image

This is a copy cat recipe from Mimi's Cafe,these muffins are tasty and moist from the addition of buttermilk. The muffins at the restaurant are jumbo size,this recipe makes 12 regular size or 6 jumbo.

Provided by L D

Categories     Muffins

Number Of Ingredients 13

1 c sugar
1/2 c butter or margarine
3 eggs
2 1/2 c flour
2 t. baking soda
1 t nutmeg
1/2 t cinnamon
3/4 c + 1 t. buttermilk
NUT TOPPING:
1/2 c sugar
1 c finely chopped walnuts
1/2 t cinnamon
1/2 t nutmeg

Steps:

  • 1. Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute. Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon. Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts. Make the nut topping: Mix all ingredients together in a small bowl. Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin. Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly. Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

BREAKFAST CEREAL MUFFINS



Breakfast Cereal Muffins image

Wonderful breakfast, brunch, or mid-morning snack. This recipe is very versatile. Any kind of cereal works, and you can substitute dried fruit and/or nuts for part of the cereal. If using a cooked, hot cereal like oatmeal, combine with wet ingredients instead of dry.

Provided by littleturtle

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 egg
1/4 cup salad oil or 1/4 cup vegetable oil
1/2 cup milk
1/4 cup honey
1 cup flour
1/4 cup brown sugar, packed
3 teaspoons baking powder
1 teaspoon salt
2 cups breakfast cereal (like Raisin Bran, All Bran, Corn Flakes, Rice Krispies, etc.)

Steps:

  • Preheat oven to 350°F.
  • Grease 12 medium sized (2 3/4" diameter) muffin cups.
  • In a mixing bowl, beat egg and whisk together with oil, milk and honey.
  • In a large bowl combine the dry ingredients; mixed well.
  • Pour the wet ingredients into the dry and stir just until flour is moist (batter should be lumpy).
  • Fill muffin cups 2/3 full with the batter, and bake for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted).
  • Remove from pan immediately.

Nutrition Facts : Calories 129.6, Fat 5.4, SaturatedFat 1, Cholesterol 16.9, Sodium 297.3, Carbohydrate 19, Fiber 0.3, Sugar 10.3, Protein 2

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