OAT BRAN MUFFINS
This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!
Provided by Bron
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
- Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
- Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
- VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 403.3 mg, Sugar 11.2 g
HEALTHY PRUNE-OATMEAL MUFFINS
I found a recipe similiar to this, but made some changes to make it a little healthier. These muffins have a cakey texture, and are out of this world delicious! I made mine in a larger muffin tin and made 6, but you could make smaller ones if you wished. But they are so wonderful, and great for breakfast, why would you want a small one???
Provided by Lou6566
Categories Breads
Time 25m
Yield 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Mix together the flours, splenda baking powder,salt,wheat germ, and soda. Stir in the oats and prunes.
- Add the buttermilk, butter, molasses, and egg, and stir til mixed. Batter will resemble cake batter. Pour into a non stick muffin tin. Either 6 large muffin size, or 12 small size. Bake until lightly brown and springy. Turn muffins out of pan and allow to cool. Delicious warm or cold.
Nutrition Facts : Calories 333.2, Fat 8.2, SaturatedFat 4.1, Cholesterol 47.1, Sodium 688.8, Carbohydrate 59, Fiber 4.9, Sugar 21.1, Protein 8.7
PRUNE MUFFINS
I love this little muffin!! A grand prize winning recipe by Betty Watts of PEI, source: Saltscapes magazine, Canada's East Coast Magazine. Betty says these muffins are best served the day after they are made, I like them anytime, especially warm from the oven! I have updated the directions as the result of the first review. I often add 1/2 cup of chopped pecans to the dry ingredients, I love nuts!
Provided by Elly in Canada
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- My helpful hint! I like to prepare the prunes before I start baking, sometimes even the night before I chop the prunes, sprinkle with two tablespoons of water, stir and let sit until needed. I find it makes them much more moist, if there is any liquid left in the dish after I spoon the prunes into the flour mixture I add it to the bowl of liquids.
- In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.
- In a bowl blend together beaten egg, sour cream and melted butter.
- Add to dry ingredients and stir just until well blended, but do not overmix.
- Batter will be firm like a stiff drop cookie dough.
- Fill 12 greased medium-size muffin tins about 3/4 full; you will need to use a spoon and knife to do this as the dough is very thick.
- Bake 15 - 20 minutes in 375 degree oven, or until golden brown.
- Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.
- While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.
- Note: I use about 1/3 cup of sugar and find that is sufficient, or you can double dip and have a nice crunchy topping.
- Delicious!
PRUNE OATBRAN MUFFINS
Steps:
- Preheat oven to 365. Sift dry ingredients (except fruit) into med. sized mixing bowl. In separate med. sized bowl, mix all wet ingredients. In two or three batches, fold dry ingredients into wet. Add chopped fruit. Spray muffin tins with baking spray and bake about 12 minutes. Cool and serve with butter and/or jam...
OATMEAL AND PRUNE MUFFINS
Steps:
- In a bowl sift together the flour, the sugar, the baking powder, the salt, and the baking soda and stir in the oats and the prunes. In another bowl whisk together the buttermilk, the butter, the molasses, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are golden and springy to the touch. Turn the muffins out onto a rack and let them cool.
BANANA PRUNE MUFFINS
They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.
Provided by LISA BRETON
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 33.6 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 137.8 mg, Sugar 16.8 g
OATMEAL-PRUNE MUFFINS - WILLAMETTE VALLEY OREGON
I don't recall when I received this recipe. I do however, recall eating my first one fresh from the oven. They are a nice change from the heavy brans and the all too common blueberry and strawberry muffins.
Provided by ValkyrieQueen
Categories Breads
Time 30m
Yield 1 muffin, 12-36 serving(s)
Number Of Ingredients 11
Steps:
- Grease eighteen 1 3/4 inch or twelve 2 1/2 inch muffin cups or line them with paper baking cups; set aside.
- In a large mixing bowl stir together flour, oats, baking powder, baking soda, and salt.
- Make a well in the center of the dry mix.
- In a second bowl combine the egg, milk, brown sugar, oil, and vanilla.
- Add the egg mixture all at once to the dry mixture.
- Stir until moistened- batter should be lumpy.
- Fold prunes into the batter.
- Spoon half the batter into the small muffin cups or all into the large muffin cups.
- Bake at 400 for 10-12 minutes for the small muffins or 16-18 for the large muffins.
- Cool on a wire rack for 5 minutes; serve warm.
Nutrition Facts : Calories 214.9, Fat 6.4, SaturatedFat 1.2, Cholesterol 17.6, Sodium 178.1, Carbohydrate 36.3, Fiber 2.4, Sugar 14.5, Protein 4.4
BANANA, BRAN AND PRUNE MUFFINS
This my own concoction, It contains more bran than flour and prunes as well. This should get you "going" and it's so good for you.Nothing has to be exact in the measurements. For extra nutrition I added ground flax seed and ground Salba, also Kretchmer wheat germ. This is not a sweet muffin, if you want more sugar just increase the brown sugar. If you don't know what Salba is I found this explanation very informative. The zaar computer will not accept Salba as an ingredient so I'm adding here. 1/8 cup Salba (optional Salba® is packed with more energizing nutrition than any other vegetable source, even Flax. After more than a decade of testing, no single food known to man can match Salba's® nutritional power. This ancient grain is rich in Omega 3 fatty acids, with an optimal Omega 3 to 6 ratio, beneficial fibre, Calcium, Magnesium, Iron, Vitamin C, Potassium, vegetable proteins plus vital age-fighting antioxidants. Clinical studies suggest Salba's® unique nutritional make-up can: help boost energy levels, reduce blood pressure, improve your heart health, promote balanced blood sugar, aid in hunger management, promote healthy weight loss and support easy digestion.
Provided by Dorel
Categories Breakfast
Time 45m
Yield 6-12 serving(s)
Number Of Ingredients 15
Steps:
- Turn oven on to 375°.
- Combine all dry ingredients in large bowl.
- Mix cut up prunes into flour mixture using your hands so you can separate the pieces and each piece gets coated with flour mixture.
- You can mash all bananas or you can do what I do and slice one of them.
- In smaller bowl mix all wet ingredients including bananas until well mixed.
- Add wet ingredients to dry and fold to mix gently.
- Don't over mix.
- Spoon into paper lined or greased muffin tins.
- I make 6 giant muffins or you can make 12 ordinary size muffins.
- Baking time will vary from about 20 minutes for regular size to 30 minutes for giant size.
ORANGE PRUNE MUFFINS
Although I haven't tried this recipe yet, I think it looks good and healthy. It has very little refined sugar and lots of oats. I found it on the back of a Great Value (Wal-Mart) Prunes box. I plan to make it soon for my prune-loving daughter. Since I haven't made it yet, the prep time is a guess.
Provided by jbronwynne
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix prunes and banana in food processor until combined well. Stir in milk, orange juice, egg and orange peel.
- In a separate bowl, mix oat bran,oats, flour, brown sugar, baking powder and cinnamon. Make a well in the center of dry ingredients and pour in prune/banana mixture. Stir until combined.
- Fill 12 paper-lined muffin tins 2/3 full and bake at 400 degrees F for about 20 minutes or until centers spring back when pressed.
Nutrition Facts : Calories 132.3, Fat 1.9, SaturatedFat 0.7, Cholesterol 17.6, Sodium 106, Carbohydrate 29, Fiber 3.2, Sugar 9.6, Protein 4.1
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