PUMPKIN OAT BRAN MUFFINS
"The aroma from these muffins is especially wonderful in the fall. They're healthy and yummy and disappear quite quickly. They also freeze well." Irene Robinson - Cincinnati, Ohio
Provided by Taste of Home
Time 35m
Yield 9 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.
BRAN MUFFINS
These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
- Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
- In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
- In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
- Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 10 g, TransFat 0 g
HEALTHY PUMPKIN PIE BRAN MUFFINS
These super moist and healthy muffins top my list of bran muffin recipies. I have them for breakfast all the time
Provided by kimhildeb
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
- Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
- Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
- Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
- Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
- Makes 12 muffins.
Nutrition Facts : Calories 108.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 18, Sodium 343.4, Carbohydrate 22.9, Fiber 4.2, Sugar 7.2, Protein 4.3
HEALTHY PUMPKIN BRAN MUFFINS RECIPE
The best healthy pumpkin bran muffins are low in fat and sugar, plus packed full of protein and essential vitamins & nutrients!
Provided by LifeMadeSimpleTeam
Categories Breads & Muffins
Time 17m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees. Lightly spray or line one muffin tin, set aside.
- In a small glass measuring cup or bowl, whisk together the pumpkin puree, yogurt, egg, oil, brown sugar, and vanilla.
- In a separate mixing bowl whisk together the bran, flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually pour in the wet ingredients into the bowl of dry ingredients along with any "mix-ins" (or reserve for the top), folding/mixing just until you see just a bit of dry ingredients (about 17-20 strokes).
- Scoop the batter into the prepared pan, dividing evenly between the wells. If you are using pepitas, sprinkle on the tops or if you are using cream cheese, place an teaspoon on top of each muffin and use a knife to gently fold in. Place in the oven and bake for 12-14 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 12 serving, Calories 162 kcal, Carbohydrate 20 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 218 mg, Fiber 5 g, Sugar 5 g
PUMPKIN SPICE BRAN MUFFINS
Made with whole wheat and bran, these spicy pumpkin muffins are a great way to jazz up your morning or have a snack during the day. They're more of a breakfast muffin than a dessert. You could always add more sugar to make them more like a dessert. I like to double the recipe for larger muffins. I hope you like them as much as I do!
Provided by chaiandallthatjazz
Categories Breakfast
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Melt butter and coconut oil separately.
- Grease muffin cups with the melted butter.
- Whisk together all dry ingredients in a large bowl.
- Add all wet ingredients to the center of the large bowl.
- Use a hand mixer to gently blend it all together.
- Stir in pumpkin seeds. Save a little bit for garnish.
- Pour batter into the muffin cups and garnish each muffin with a few pumpkin seeds.
- Sprinkle just a little sugar over the top of each muffin.
- Bake for 20 minutes.
- Remove from oven and let cool for a few minutes before placing each muffin on a wire rack.
- Enjoy!
Nutrition Facts : Calories 137.9, Fat 9.5, SaturatedFat 6.4, Cholesterol 40, Sodium 298.6, Carbohydrate 11.4, Fiber 1.9, Sugar 2.7, Protein 3.4
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