BRAN RAISIN MUFFINS RECIPES
CLASSIC WHEAT BRAN MUFFINS RECIPE - FOOD.COM
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.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
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.
Nutrition Facts : Calories 186.4, FatContent 7.1, SaturatedFatContent 1.1, CholesterolContent 16.3, SodiumContent 263.8, CarbohydrateContent 30.5, FiberContent 3.6, SugarContent 16.5, ProteinContent 3.6
MOLASSES BRAN MUFFINS RECIPE - FOOD.COM
There are so many benefits to increasing the fiber in your diet. Foods high in fiber help to soak up LDL cholesterol in the bloodstream, thus reducing the risk of arterial deposits and possible myocardial infarction. Studies show that fiber also helps to slow the absorption of sugar in the gut, which helps to stabilize blood-glucose levels, which is good for diabetics, those who suffer from insulin resistance and obesity. These muffins are a fairly painless way to add fiber to your diet--at least for non-diabetics. Probably too much sugar for a diabetic--sorry.
Total Time 52 minutes
Prep Time 30 minutes
Cook Time 22 minutes
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Prepare muffin tin by coating with with non-stick cooking spray.
- In a mixing bowl, add the bran cereal and milk; let stand for 5 minutes.
- Add in the molasses, oil, and egg; stir to blend.
- In another mixing bowl, mix together the flour, baking powder, baking soda, and salt.
- Add the liquid ingredients and raisins to the flour mixture; fold just until blended (do not overmix).
- Spoon batter into muffin tin (12).
- Bake in a 400° oven for 20-22 minutes or until edges begin to pull away from the sides and pick comes out clean.
- Cool on a wire rack before removing from the pan.
Nutrition Facts : Calories 295.1, FatContent 11.1, SaturatedFatContent 2.1, CholesterolContent 19.8, SodiumContent 338.3, CarbohydrateContent 47.2, FiberContent 2.3, SugarContent 20, ProteinContent 4.5
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RAISIN BRAN MUFFINS RECIPE - FOOD.COM
Make and share this Raisin Bran Muffins recipe from Food.com.
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 194.4 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 194.4 per serving
- Bake approximately 25 minutes, or until tester comes out clean.
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CLASSIC WHEAT BRAN MUFFINS RECIPE - FOOD.COM
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.
See details
MOIST BRAN MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These tender, slightly sweet muffins are a tasty way to round out any meal. The recipe makes a small quantity for a couple or a single person.—Mildred Ross, Badin, North Carolina
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Calories 179 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Calories 179 calories per serving
- In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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