RAISIN BRAN CRUNCH NUTRITION RECIPES

Name: Delicious and Effective Crunchy Raisin-Bran Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 3/4 cup bran flakes (crush in ziplock bag); 2 tablespoons butter, melted; 1/4 cup brown sugar; 1 egg; 1 3/4 cups bran flakes; 1 cup buttermilk (lowfat or other); 3 tablespoons vegetable oil (I used olive); 1 cup flour (wheat or white or combo); 1/3 cup packed brown sugar; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1 cup raisins (can use any dried fruit or fresh or frozen berries-drained)

DELICIOUS AND EFFECTIVE CRUNCHY RAISIN-BRAN MUFFINS RECIPE ...

Delicious and Effective Crunchy Raisin-Bran Muffins Recipe ... image

I altered a recipe from an "off-brand" bran cereal box. They were so tasty - just the right amount of sweetness and crunch - and they "worked" by that night! Using buttermilk* really made them light!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup bran flakes (crush in ziplock bag)
2 tablespoons butter, melted
1/4 cup brown sugar
1 egg
1 3/4 cups bran flakes
1 cup buttermilk (lowfat or other)
3 tablespoons vegetable oil (I used olive)
1 cup flour (wheat or white or combo)
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 cup raisins (can use any dried fruit or fresh or frozen berries-drained)

Steps:

Makes 10- 12 muffins (2 1/2-inch) or 18 mini-muffins
Preheat oven to 400 degrees F.
Prepare muffin tins (grease or paper-line).
Mix"Topping" ingredients- set aside.
In medium bowl, beat egg lightly.
Stir in cereal, buttermilk*, and oil Let rest 5 minutes- stir to break up cereal flakes
In large bowl, combine flour, sugar, baking powder and cinnamon Add wet cereal mix to dry ingredients all at once Stir just to combine- batter will be thick Fold in raisins (or other fruit).
Divide evenly in muffin tins (fill to brim for extra large tops).
Sprinkle"topping" evenly on each muffin.
Bake 20-25 minutes (if using mini-muffins- cook 10-15 minutes).
*1 Tablespoon lemon juice or vinegar and enough milk to equal 1 cup may be substituted- let stand 5 minutes to"curdle".

Nutrition Facts : Calories 202.3, FatContent 6.2, SaturatedFatContent 1.9, CholesterolContent 23.5, SodiumContent 195, CarbohydrateContent 35.7, FiberContent 2.2, SugarContent 19.9, ProteinContent 3.5

RAISIN CRUNCH COOKIES RECIPE - FOOD.COM

Raisin Crunch Cookies Recipe - Food.com image

From Food & Family Spring 2007. I made these without the coconut by increasing both the oatmeal and cereal amounts. It changes the recipe, but it still made for a really good cookie that was crisp around the edges with a soft and chewy center.

Total Time 36 minutes

Prep Time 20 minutes

Cook Time 16 minutes

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup old fashioned oats or 1/2 cup quick-cooking oats
1/2 cup butter
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup Raisin Bran cereal
1 1/4 cups flaked coconut
1/2 cup raisins

Steps:

Preheat oven to 350ºF.
Mix flour, baking powder, baking soda and oats; set aside.
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
Add egg and vanilla; mix well.
Gradually add flour mixture, beating until well blended after each addition.
Add cereal, coconut and raisins; stir until well blended.
Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 14 to 16 minutes or until lighty browned.
Cool on baking sheets 3 to 4 minutes; remove to wire racks.
Cool completely.
Store in tightly covered container at room temperature.

Nutrition Facts : Calories 72.6, FatContent 2.8, SaturatedFatContent 1.8, CholesterolContent 9.5, SodiumContent 63, CarbohydrateContent 11.6, FiberContent 0.5, SugarContent 7.6, ProteinContent 0.8

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