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
WHEAT BRAN MUFFINS
Start your day with a healthy dose of fiber and protein from this homemade bran muffin recipe. Once you've mastered the classic Wheat Bran Muffins, try our variations that incorporate dates, carrots, nuts, and/or chocolate.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups; coat bake cups with cooking spray. Set pan aside.
- In a small bowl combine the boiling water and butter, stirring until butter is melted. Stir in 1/2 cup of the wheat bran until moistened.
- In a medium bowl stir together the remaining 1 cup wheat bran, the flour, baking powder, baking soda, and salt. In a large bowl combine egg, buttermilk, brown sugar, and vanilla. Stir the bran-butter mixture and the flour mixture into egg mixture just until moistened.
- If desired, fold Add-In(s) into batter. Spoon batter into the prepared muffin cups, filling each three-fourths full. Bake for 15 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. If desired, serve with Chocolate-Hazelnut and Cherry Topping.
Nutrition Facts : Calories 196 kcal, Carbohydrate 35 g, Cholesterol 26 mg, Protein 5 g, SaturatedFat 3 g, Sodium 349 mg, Sugar 15 g, Fat 5 g, UnsaturatedFat 1 g
CLASSIC WHEAT BRAN MUFFINS
This is a wonderful bran muffin that my Mom always made and now I carry on the tradition. This recipe came from the back of Rogers Wheat Bran. Quick to make, plus the recipe doubles well and freezes excellent.
Provided by Katherine in Alberta
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix together Rogers Wheat Bran and buttermilk; let stand.
- Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
- Mix flour, baking powder, baking soda and salt.
- Add to the first mixture, stir until just blended and add the raisins.
- Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
- Bake at 350 for 15 to 20 minutes.
- Note: I bake mine for only 15 minutes and find them much moister.
WHEAT BRAN MUFFINS
These muffins are moist and chewy without being heavy, with a hint of caramel sweetness from the brown sugar. They're a great choice for breakfast or a wholesome snack !
Provided by Chef Glaucia
Categories Quick Breads
Time 35m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 13
Steps:
- Combine flours, baking soda and salt. Set aside.
- Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. Add buttermilk, sugar, oil, eggs and remaining 2 cups wheat bran.
- Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended.
- Preheat oven to 400ºF. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes.
- The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.
Nutrition Facts : Calories 86.1, Fat 2.3, SaturatedFat 0.3, Cholesterol 10.9, Sodium 154.9, Carbohydrate 16, Fiber 2.7, Sugar 6.6, Protein 2.6
HEALTHY WHEAT BRAN & FLAX MEAL MUFFINS
This is a new recipe I just tried and I like it but I like wholesome muffins! It's really simple and bakes quickly. The wheat bran can be substituted with any highfiber bran cereal (as long as you grind it up in a food processor!)
Provided by minus30pls
Categories Breads
Time 30m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Mix wheat bran, milk, and lemon juice together. Let it sit while preparing the next step.
- In a separate bowl, beat the egg until fluffy. Then beat in your sweetener of choice, honey, applesauce, ground flax, vanilla extract, baking soda, baking powder, salt, and cinnamon.
- Add the wet ingredients to the bran mixture. Stir well.
- Add whole wheat flour to mixture.
- Spoon the mixture into muffin cups till about 2/3 full. Sprinkle the muffins with rolled oats.
- Bake for about 20 minutes. Do the toothpick trick!
Nutrition Facts : Calories 71.7, Fat 1.5, SaturatedFat 0.2, Cholesterol 13.5, Sodium 261.9, Carbohydrate 13.8, Fiber 3.9, Sugar 2.3, Protein 3.4
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