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
HONEY BRAN MUFFINS
These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.
Provided by June M
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 3h45m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
- In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
- Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
- Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 7.1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 308 mg, Sugar 29.9 g
HONEY-BRAN MUFFINS
Enjoy these delicious honey and bran muffins made with Gold Medal® all-purpose flour - ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups; spray baking cups with cooking spray.
- In small bowl, mix wheat bran and boiling water. In medium bowl, beat milk, honey, oil and egg with spoon until well mixed. Stir in bran mixture, flour, baking powder, cinnamon and salt just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with granulated sugar.
- Bake 15 to 20 minutes or until golden brown and tops spring back when touched lightly in center. Immediately remove from pan to cooling rack.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 12 g, TransFat 0 g
HONEY BRAN MUFFINS
My mom used to always make bran muffins (boxed mix) and threw a banana or nuts in for a change. This sounds just as easy as a mix, but without the extra preservatives.
Provided by AZPARZYCH
Categories Quick Breads
Time 45m
Yield 20 muffins, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
- In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well.
- Add cereal mixture, and mix well.
- Fold in the raisin mixture. Batter will be thin; it will thicken as it chills.
- Cover, and refrigerate for at least 3 hours or overnight.
- Stir chilled batter.
- Fill greased or paper lined muffin cups 3/4 full
- Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes.
- Cool in pan 10 minutes before removing to a wire rack.
HONEY RAISIN BRAN MUFFINS
I always have wonderful results with this muffin recipe, they have a wonderful texture, and rise really nice and high, I think you'll agree when you try them, they are wonderful bran muffins!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners.
- If the raisins are hard, let them sit in boiling water for about 5 minutes.
- In a bowl comine milk and vinegar; set aside.
- In another bowl beat egg with a fork.
- Blend in oil, honey, vanilla and soured milk.
- Stir in the 100% bran cereal and raisins to the milk/vinegar mixture, along with the honey/oil mixture; stir to combine; set aside for 10 minutes to soften the bran.
- In another bowl, combine the flour, baking soda, baking powder, salt and nutmeg; stir in to liquid mixture stirring JUST until moistened.
- Spoon batter into muffin tins (filling almost to the top).
- Bake for 15-20 minutes, or until done.
Nutrition Facts : Calories 261, Fat 7.8, SaturatedFat 1.5, Cholesterol 18.4, Sodium 273.9, Carbohydrate 47.7, Fiber 3.2, Sugar 27.6, Protein 4.2
CLOSE TO MIMI'S HONEY BRAN MUFFINS
I have been trying to find a recipe that would be close to the muffins at Mimi's restaurant. This one is the closest I have found and they ARE yummy. Found at Cooks.com. If you don't have buttermilk, just put two teaspoons apple cider vinegar in two cups regular milk and let stand for 15 minutes.
Provided by CoolMonday
Categories Breads
Time 45m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- GLAZE.
- Cream butter with sugars until light and fluffy.
- Beat in honey and water.
- Using a brush, coat bottom and sides of muffin tins.
- MUFFINS.
- Mix fruit, honey and oil until smooth.
- Beat in eggs, then buttermilk and bran.
- Sift flour, baking soda and salt together.
- Add to mixture and beat until just combined.
- Fill tins 3/4 full.
- Bake for 20 - 25 minutes until springy to the touch.
- Cool for 2 minutes then invert on rack to cool completely.
HONEY BRAN MUFFINS
A friend made me some muffins one day and brought them over while they were still warm. They were so tasty I asked for the recipe. enjoy!
Provided by erinn in tbay
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Soak bran in buttermilk while preparing the rest.
- Cream butter and brown sugar, beat in honey and egg.
- Add bran and buttermilk.
- Stir together flour, baking powder, baking soda and salt.
- Add dry ingredients to wet and stir just until moistened.
- Bake 15-20 minutes.
Nutrition Facts : Calories 156, Fat 6, SaturatedFat 3.5, Cholesterol 32, Sodium 386.3, Carbohydrate 24.7, Fiber 1.8, Sugar 13.5, Protein 3
GRANDMA'S HONEY MUFFINS
I can remember my Grandma Wheeler making these delicious muffins-we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! -Darlis A. Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 179 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY BRAN MUFFINS WITH FIGS
Categories Bread Cake Dairy Fruit Breakfast Brunch Bake Quick & Easy Fig Honey Bran Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water.
- Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time. Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups.
- Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.
HONEY AND RAISIN BRAN MUFFINS
Make and share this Honey and Raisin Bran Muffins recipe from Food.com.
Provided by Evie3234
Categories Quick Breads
Time 35m
Yield 8-9 muffins, 8-9 serving(s)
Number Of Ingredients 11
Steps:
- Soak bran, buttermilk and raisins together while preparing the rest of the batter.
- Cream butter and sugar.
- Beat in the honey and egg.
- Add the bran mixture.
- Stir together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and stir just until moistened.
- Bake in greased muffin cups at 375 degrees Fahrenheit for 20 minutes or until done.
Nutrition Facts : Calories 261, Fat 9.1, SaturatedFat 5.3, Cholesterol 48, Sodium 580.5, Carbohydrate 44.2, Fiber 3, Sugar 25.6, Protein 4.8
HONEY BRAN MUFFINS
Make and share this Honey Bran Muffins recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat ooven to 400 degrees, and place paper baking cups in each of 6 regular size muffin cups.
- Spray paper baking cups with cooking spray.
- In a small bowl, mix wheat bran, and boiling water, and set aside.
- In a medium bowl, beat milk, honey, oil, and egg with spoon until mixed well.
- Stir in bran mixture, flour, baking powder, cinnamon, and salt just till flour is moist.
- Divide batter evenly into muffin cups.
- Sprinkle with granulated sugar if desired.
- Bake 15-20 minutes or till golden brown and tops spring back when touched lightly in center.
- Immediately remove from pan to cooling rack.
Nutrition Facts : Calories 262.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 32.4, Sodium 206.1, Carbohydrate 38.2, Fiber 2.1, Sugar 11.7, Protein 5
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Ratings 173Calories 214 per servingCategory Breakfast Sweets
- In a small bowl, whisk your glaze ingredients together and set aside. If using all natural cane sugar, whisk for a bit to break down the larger granules.
- In a separate bowl add dry ingredients; flour, wheat bran, sea salt, baking powder, and baking soda and whisk to combine, set aside. In a bowl of a stand mixer or a large mixing bowl with a hand mixer, mix brown sugar, honey, molasses, and oil and mix on medium speed until smooth.
- Add egg, water, cream (or half & half) and orange zest and mix until incorporated, scraping sides of bowl occasionally. Slowly add your dry ingredients with mixer on low speed until mixed.
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4.9/5 (31)Total Time 30 minsCategory Baked GoodCalories 164 per serving
- In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture and mix until just combined (a few remaining streaks of flour are fine). Gently fold in the berries.
- Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.
- Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
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