RAISIN BRAN MUFFINS
Healthy, moist, and DELICIOUS! Even your kids will love them.
Provided by Suzanne Holt
Categories Snack
Time 33m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease or line a 12 cup muffin pan. (Parchment paper liners are my fav!)
- In a large bowl, combine flour, soda, and salt. Mix well. Add the bran, and fully combine.
- In a medium bowl, combine milk,, molasses, sugar, egg, oil, and applesauce. Add the raisins, making sure to break up any clumps of raisins.
- Pour the wet into the dry, and gently mix using a spoon - don't use electric mixer. Stir until the ingredients are barely incorporated, and the batter is still lumpy.
- Spoon batter into prepared muffin cups, to about 2/3 full. You should get an even dozen.
- Bake 18-20 minutes, or until a toothpick inserted in a center muffin comes out clean.
RAISIN BRAN MUFFINS
Delicious Raisin Bran Muffins are easy to make breakfast muffins made with the classic raisin bran cereal we all know and love! The tasty cinnamon muffin surrounds bran flakes and tender bites of raisin and is absolutely perfect with a touch of honey or pat of butter!
Provided by Angela
Categories Breakfast Recipes Muffin Recipes
Time 31m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper muffin liners or coat with non-stick cooking spray.
- In a large mixing bowl, combine the dry ingredients including all-purpose flour, baking powder, salt, sugar, and cinnamon.
- Make a well in the center of the dry ingredients and add the cooled, melted butter, milk, egg, and vanilla extract.
- Mix the ingredients just enough to incorporate the dry flour into the wet ingredients.
- Add the raisin bran cereal, stir to combine. Allow the muffin batter to sit for up to 45 minutes if you want the bran flakes to take on the moisture from the batter. *These muffins are the only time I will ever argue that soggy cereal is best!
- Portion the muffin batter out into your prepared muffin tin, filling each muffin liner between 3/4 and full. Bake at 350 degrees F (175 degrees C) for 16-18 minutes, or until an inserted toothpick comes out clean.
- Remove the baked muffins and allow to cool in the muffin pan for 10 minutes. Serve warm for best results.
Nutrition Facts : Calories 167 kcal, Carbohydrate 26 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 185 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
BANANA RAISIN BRAN MUFFINS
This is a recipe I found on the back of a Roger's Wheat Bran bag, only I tweaked it a little, and the results were fantastic!
Provided by Megohm
Categories Breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- *1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk.
- Preheat oven to 375 degrees.
- Mix together wheat bran and buttermilk; let stand ten minutes or so.
- Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to buttermilk/bran mixture.
- Mix together flour, baking soda, baking powder and salt.
- Add to first mixture and stir until just blended.
- Add raisins and spoon into greased or lined muffin tins.
- Bake for 15-20 minutes and enjoy! :).
Nutrition Facts : Calories 182.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 18.4, Sodium 263.3, Carbohydrate 29.4, Fiber 4, Sugar 13.7, Protein 3.8
RAISIN-BRAN MUFFINS
These low-fat morning treats only taste indulgent; all six muffins contain just one egg, and a quarter cup each of dark-brown sugar and oil keeps them surprisingly moist. Raisin-bran cereal soaked in milk lends hearty texture.
Yield makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Line 6 cups of a standard muffin tin with paper liners. In a bowl, combine cereal with milk; let stand until softened, about 5 minutes. In another bowl, whisk together both flours, baking powder, cinnamon, and salt. Stir oil, egg, and brown sugar into cereal mixture, then fold in flour mixture.
- Divide batter evenly among lined cups. Bake, rotating tin halfway through, until golden brown and a cake tester inserted into the centers comes out clean, 20 to 25 minutes.
- Cool in tin 5 minutes, then turn out muffins onto a wire rack to cool completely. Serve warm or at room temperature. Muffins can be stored up to 3 days at room temperature, or frozen up to 3 months, in a large resealable plastic bag; thaw at room temperature and warm in the oven before serving.
- A 2-inch ice-cream scoop with a release mechanism divides batter quickly and evenly. Simply transfer one heaping scoopful from the mixing bowl into each muffin cup.
MY OWN RECIPE FOR RAISIN BRAN MUFFINS
My husband is a diabetic so I made this recipe for RAISIN BRAN MUFFINS. I was pleased with how they turned out. Good source of fiber.
Provided by Mahala Turner
Categories Other Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- 1. Mix Raisin Bran, All purpose and whole wheat flour and also the wheat germ together in a large bowl, set aside.
- 2. Beat eggs,add Buttermilk, salt, soda, baking powder, applesauce and the Splenda. Mix well and then pour over the cereal flour mixture, and be sure to mix it throughly.
- 3. Fill mini muffin pans with liners or you can just spray the pans with a cooking spray and fill with the mixture about 3/4 full. Bake in preheated 400 degree oven for about 15 minutes. You may have to watch and test with toothpick to see if it comes out clean. cool on rack and place in covered container.
- 4. You can bake them right away or you can keep the dough in refrigerator for several days and just bake as many as you wish.
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