ALL BRAN MUFFIN RECIPE RECIPES
THE ORIGINAL ALL BRAN MUFFINS RECIPE - FOOD.COM
Make and share this The Original All Bran Muffins recipe from Food.com.
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cereal and milk. Let stand 1/2 hour.
- Add egg and oil; beat well.
- Add rest of ingredients. Beat just until combined.
- Put into muffin pans sprayed with Pam.
- Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.
Nutrition Facts : Calories 169.5, FatContent 6.5, SaturatedFatContent 1.4, CholesterolContent 19.1, SodiumContent 184.8, CarbohydrateContent 27.4, FiberContent 3.4, SugarContent 10, ProteinContent 4.1
BRAN MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These hearty, nutritious muffins make a nice addition to all your meals no matter what time of day. They can bake while you prepare other menu items, so you can enjoy them hot from the oven.
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.
Nutrition Facts : Calories 116 calories, FatContent 2g fat, CholesterolContent 18mg cholesterol, SodiumContent 299mg sodium, CarbohydrateContent 23g carbohydrate, FiberContent 4g protein. Diabetic Exchanges 1-1/2 starch, ProteinContent 1/2 fat.
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Each entree at this popular barbecue joint is served with one of these delicious, freshly baked corn muffins that I believe is the best I've ever had. They're cakey and perfectly sweet with just the right amount of cornmeal. Some of the secrets to making great corn muffins like these are found in restaurant founder Dave Anderson's cookbook. His recipe for corn muffins includes a small box of yellow cake mix and the addition of stone ground cornmeal. However, I found that the cake mix made the muffins taste too much like yellow cake, so I opted for a completely scratch recipe with elements borrowed from my clone recipe for Duncan Hines Yellow Cake Mix. And since stone ground cornmeal is difficult to find, we can run regular cornmeal through a food processor for 5 minutes to pulverize many of the granules to powder. After baking 120 muffins over several days and making a few other adjustments to the cookbook recipe, I can now share with you this original Top Secret Recipe that will produce a dozen corn muffins that taste just like the restaurant version. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 3.8
Total Time 35 minutes0S
Calories 270 calories per serving
From topsecretrecipes.com
Reviews 3.8
Total Time 35 minutes0S
Calories 270 calories per serving
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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.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 186.4 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 186.4 per serving
- Note: I bake mine for only 15 minutes and find them much moister.
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BLUEBERRY BRAN MUFFINS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 0 minutes
Category side-dish
Reviews 4.9
Total Time 1 hours 0 minutes
Category side-dish
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
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I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Breakfast, Brunch
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Breakfast, Brunch
Calories per serving
- In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
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I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.
From tasteofhome.com
Reviews 5
Total Time 35 minutes
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Calories per serving
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Reviews 5
Total Time 35 minutes
Category Breakfast, Brunch
Calories per serving
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