BRAN MUFFINS
Steps:
- Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
- Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
- Grate the carrots and chop walnuts (if using) and set aside.
- Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
- Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don't over mix!).
- Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.
Nutrition Facts : Calories 286 kcal, Carbohydrate 39 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 253 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
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
COSTCO MUFFINS - COPYCAT
Found on the net and posted so that it will be easier to find when folks ask for the recipe! Prep times are guess-timates.
Provided by Impera_Magna
Categories Quick Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Spoon into prepared muffin cups.
- Bake at 375 for approximately 20 minutes or until tops are lightly browned.
- For ALMOND POPPYSEED MUFFINS: use a white cake mix, add 2 teaspoons poppyseeds, and 1 tsp almond extract.
- FOR CHOCOLATE MUFFINS: use a chocolate cake mix and stir in 1 1/2 cup chocolate chips.
- Create your own: use whatever flavor cake mix you want and add your own goodies.
- Other suggestions:.
- + French vanilla cake mix and fresh raspberries.
- + Lemon cake mix and poppyseed.
- + Spice cake mix with cinnamon/sugar topping.
GIANT BRAN AND RAISIN MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
- Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
- Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
- Turn muffins out of the pan, and let them cool on a rack.
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GRANDMA'S HEALTHY BRAN MUFFINS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (55)Calories 211 per servingCategory Breakfast, Dairy Free, Healthy, Snack
- Preheat oven to 400 degrees F. Line a 12 cup muffin tin with only 10 liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
- In a large bowl mix together brown sugar, molasses, applesauce, eggs, almond milk, apple cider vinegar until well combined, smooth and creamy.
- In a separate large bowl mix together dry ingredients: wheat bran, whole wheat pastry flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to the wet ingredients and mix with a spatula until just combined. Stir in melted and cooled coconut oil, mixing again until just combined.
- Divide batter evenly into 10 muffin liners and bake for 15-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with a little butter on top.
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4.7/5 (3)Total Time 32 minsCategory BreakfastPublished Jan 22, 2021
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