DEEP MUFFIN TINS RECIPES
DEEP DARK OLD RECIPE BRAN MUFFINS RECIPE | ALLRECIPES
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
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
MUFFIN-TIN QUICHES WITH SMOKED CHEDDAR & POTATO RE…
Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.
Provided by Carolyn Casner
Categories Vegetarian Easter Recipes
Total Time 1 hours 0 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Heat oil in a large skillet over medium heat. Add potatoes, onion and 1/4 teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
- Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
- Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
Nutrition Facts : Calories 237.7 calories, CarbohydrateContent 10.8 g, CholesterolContent 263.4 mg, FatContent 15.6 g, FiberContent 1.3 g, ProteinContent 13.6 g, SaturatedFatContent 5.3 g, SodiumContent 494.3 mg, SugarContent 2.9 g
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