BRAN COOKIES RECIPE 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

BREAKFAST COOKIES RECIPE | ELLIE KRIEGER | FOOD NETWORK



Breakfast Cookies Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories     dessert

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 12 cookies, serving size 1 cookie

Number Of Ingredients 17

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Steps:

  • Place rack in center of oven and preheat oven to 350 degrees F.
  • Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 189 calorie, FatContent 9.5 grams, SaturatedFatContent 2 grams, CholesterolContent 21 milligrams, SodiumContent 125 milligrams, CarbohydrateContent 24 grams, FiberContent 2 grams, ProteinContent 3 grams, SugarContent 11 grams

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    2. Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 12 to 15 minutes, or until golden, stirring halfway through.
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    4. Blitz to a paste, stir into the warmed honey mixture, then leave to cool.
    5. Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined.
    6. Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer.
    7. Bake in the hot oven for 15 minutes, or until golden and set.
    8. Leave to cool slightly, turn it out onto a board and cut into squares, then set aside to cool completely. Store in an airtight container.
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Total Time 50 minutes
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  • 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.
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BREAKFAST COOKIES RECIPE | ELLIE KRIEGER | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 32 minutes
Category dessert
Calories 189 calorie per serving
  • Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
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These oaty, nutty, sweet granola bars are a great alternative to the shop-bought versions, and they’re super-simple to rustle up, too!
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 199 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 22cm-square baking dish with oil, then set aside.
    2. Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 12 to 15 minutes, or until golden, stirring halfway through.
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    5. Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined.
    6. Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer.
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