Honey Peach Bran Muffins Recipes

HONEY PEACH BRAN MUFFINS

Honey Peach Bran Muffins image

Pack these in a rustic basket lined with a napkin for a thoughtful hostess gift. That is, if you don't eat them all before you get there...Use oat bran or corn bran or go with an equal amount of whole-wheat flour, when looking for a replacement or substitute for wheat bran.

Provided by PalatablePastime

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1/2 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup honey
1 egg white, lightly beaten
1 cup peach yogurt
1/4 cup vegetable oil
1/2 cup drained chopped canned peaches

Steps:

Preheat oven to 350 degrees F.
Combine flours, bran, baking powder, baking soda, and cinnamon.
Separately, combine honey, egg white, yogurt, and oil; stir well.
Pour liquid into dry ingredients; stir until just moistened.
Add peaches.
Pour into greased muffin tins.
Bake at 350 degrees F for 18-20 minutes or until lightly browned.

HONEY BRAN MUFFINS

Honey Bran Muffins image

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

Ingredients

2 cups pineapple juice
2 cups golden raisins
1 cup packed brown sugar
½ cup vegetable oil
½ cup honey
5 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 cups whole bran cereal

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

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