BRAN MUFFIN RECIPE WITH BUTTERMILK RECIPES

CLASSIC BRAN MUFFINS RECIPE | ALLRECIPES

Classic Bran Muffins Recipe | Allrecipes image

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 deleteduser

Categories Bran Muffins

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1 dozen

Number Of Ingredients 11

Ingredients

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

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, CarbohydrateContent 25.6 g, CholesterolContent 16.3 mg, FatContent 7.1 g, FiberContent 3.5 g, ProteinContent 3.5 g, SaturatedFatContent 1.3 g, SodiumContent 262.2 mg, SugarContent 8.9 g

RAISIN BRAN BUTTERMILK MUFFINS RECIPE - FOOD.COM

Raisin Bran Buttermilk Muffins Recipe - Food.com image

Make and share this Raisin Bran Buttermilk Muffins recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12-24 muffins

Number Of Ingredients 9

Ingredients

2 1/2 cups flour
1 1/2 cups sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
3 1/2 cups Raisin Bran cereal (I use Post)
2 cups buttermilk
1/2 cup oil (applesauce may be substituted for oil)
2 eggs, beaten
1/2 cup walnuts (optional)

Steps:

Blend flour, sugar, baking soda and salt in a large mixing bowl.
Stir in cereal and walnuts.
Add buttermilk, oil and eggs.
Blend until dry ingredients are moistened.
Do not over stir.
Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
Fill muffin tins 2/3 full.
Bake at 400°F for 20 minutes.
Recipe may be doubled.

Nutrition Facts : Calories 357.2, FatContent 11, SaturatedFatContent 2, CholesterolContent 36.9, SodiumContent 519.7, CarbohydrateContent 60.5, FiberContent 2.8, SugarContent 32.8, ProteinContent 6.6

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