DARK BRAN MUFFINS RECIPES

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DEEP DARK OLD RECIPE BRAN MUFFINS RECIPE | ALLRECIPES



Deep Dark Old Recipe Bran Muffins Recipe | Allrecipes image

Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.

Provided by LorrieT1

Categories     Bran Muffins

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 18 muffins

Number Of Ingredients 10

2 ½ cups wheat bran
1 ½ cups sifted all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
2 eggs
1 ½ cups buttermilk
½ cup white sugar
¼ cup molasses
2 ½ tablespoons vegetable shortening, melted
½ cup chopped raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
  • Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 135.6 calories, CarbohydrateContent 26.8 g, CholesterolContent 21.5 mg, FatContent 3 g, FiberContent 3.9 g, ProteinContent 3.8 g, SaturatedFatContent 0.8 g, SodiumContent 265.8 mg, SugarContent 11.9 g

BLUEBERRY OATMEAL MUFFINS RECIPE | MYRECIPES



Blueberry Oatmeal Muffins Recipe | MyRecipes image

These Blueberry Oatmeal Muffins are the perfect easy breakfast or snack for the kids! Made with quick-cooking oats and whole wheat flour, these blueberry muffins are hearty, healthy, and not too sweet. Buttermilk keeps these muffins incredibly moist, while also giving them a subtle tang. Tossing frozen blueberries with flour before adding them to the batter keeps the batter from turning purple. (If you use fresh blueberries, you can skip this step.) 

Provided by Jennifer Martinkus

Total Time 45 minutes

Yield Serves 16 (serving size: 1 muffin)

Number Of Ingredients 16

1 ⅔ cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2 ⅓ ounces whole-wheat flour (about 1/2 cup)
¾ cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups low-fat buttermilk
¼ cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 400°.
  • Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
  • Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
  • Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Nutrition Facts : Calories 190 calories, CarbohydrateContent 33.3 g, CholesterolContent 23 mg, FatContent 5 g, FiberContent 2.4 g, ProteinContent 4.2 g, SaturatedFatContent 0.6 g, SodiumContent 248 mg

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