RAISIN BRAN MUFFINS BUTTERMILK 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
GINGER PEAR MUFFINS RECIPE: HOW TO MAKE IT
This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. —Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 174 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 162mg sodium, CarbohydrateContent 30g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 starch
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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.
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GINGER PEAR MUFFINS RECIPE: HOW TO MAKE IT
This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. —Lorraine Caland, Thunder Bay, Ontario
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Calories 174 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Calories 174 calories per serving
- Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
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