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
FRUITCAKE MUFFINS
Fruitcake with a twist.
Provided by Kathryn Brown
Categories Other Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Line muffin pan with paper holders.
- 2. In a bowl whisk, flour, baking powder, cinnamon and nutmeg. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Add flour just until blended, then add orange juice and mix well. Add candied fruit, dried cherries and pecans and mix until evenly distributed. Pour batter into muffin cups.
- 3. Bake for 25 minutes, or until tops are golden and cake tester comes out clean. Cool in pan 30 minutes.
- 4. Enjoy.
EASY FRUITY BRAN MUFFINS
These are my quick fix bran muffins. A little bit different from the wealth of bran muffins aready posted. These a light sweetness from the molasses and syrup that is nicely accented by the fruit. You can use any dried fruit you like in any 1/2 cup combination. My favorite is equal parts currants, apricots and plums (not prunes). Cranberries and apricots work well, or dates and raisins, or... You get the idea.
Provided by justcallmetoni
Categories Quick Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat 400 degrees.
- Lightly spray muffin tins with cooking spray.
- In a large bowl mix together the oil, yogurt, milk, brown sugar, barley malk, molasses, egg whites and bran. Let sit for 2 minutes.
- In a smaller bowl combine the flours with the baking soda, baking powder and salt.
- Fold in the flour mix and dried fruit into the liquid bran mixture. Mix until combined, taking care not to over mix.
- Fill muffin cups 2/3 full.
- Bake 18-20 minutes.
Nutrition Facts : Calories 129.2, Fat 1.8, SaturatedFat 0.2, Cholesterol 0.4, Sodium 239.4, Carbohydrate 27.9, Fiber 3.3, Sugar 12.8, Protein 3.9
WHOLE GRAIN FRUITCAKE MUFFINS
Make and share this Whole Grain Fruitcake Muffins recipe from Food.com.
Provided by Engineer in the Kit
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix milk, oil, eggs, brown sugar and vanilla, whisking to combine. Stir in the wheat bran and oats. Allow this to sit for 5 minutes.
- Preheat the oven to 400°F.
- Stir in the flour, cinnamon, salt, and baking powder. Fold in the orange peel.
- Line a 12 cup muffin tin. Distribute the batter between the 12 cups. Bake for about 15 minutes, test them for doneness with a toothpick. Leave the muffins in the pan for 5 minutes. Remove them and cool completely on a wire rack.
FRUITBURST MUFFINS
Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots
Provided by Good Food team
Categories Breakfast, Brunch, Dessert, Snack, Treat
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
- Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)
Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
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