BRAN CEREAL MUFFINS RECIPES

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BRAN MUFFINS RECIPE - BETTYCROCKER.COM



Bran Muffins Recipe - BettyCrocker.com image

These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 12

12 paper baking cups or cooking spray to grease pan
1 1/4 cups Fiber One™ cereal or 2 cups bran cereal flakes
1 1/3 cups milk
1/2 cup raisins, if desired
1/2 teaspoon vanilla
1/4 cup vegetable oil
1 large egg
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon, if desired

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 , CarbohydrateContent 26 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Muffin, SodiumContent 210 mg, SugarContent 10 g, TransFatContent 0 g

EASY BRAN MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Bran Muffins Recipe: How to Make It - Taste of Home image

Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. “The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts,” Peggy explains. “It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches.” By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5-6 dozen.

Number Of Ingredients 9

6 cups bran cereal (not flakes)
2 cups boiling water
1 cup butter, softened
3 cups sugar
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

Steps:

  • Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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