RAISIN BRAN MUFFINS HEALTHY RECIPES
DATE MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Delightfully different and studded with dates and walnuts, these quick muffins from Judy Cunningham in Max, North Dakota round out any autumn meal and are also great with coffee or as a snack. TIP: FROZEN MUFFINS STAY DELICIOUS FOR UP TO 3 MONTHS.
Provided by Taste of Home
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 8 muffins.
Number Of Ingredients 10
Steps:
- Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.
Nutrition Facts : Calories 224 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 112mg sodium, CarbohydrateContent 33g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
BREAKFAST OATMEAL MUFFINS RECIPE: HOW TO MAKE IT
When we were farming and raising our three children—now all grown—oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for.
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
More about "raisin bran muffins healthy recipes"
DATE MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Delightfully different and studded with dates and walnuts, these quick muffins from Judy Cunningham in Max, North Dakota round out any autumn meal and are also great with coffee or as a snack.
TIP: FROZEN MUFFINS STAY DELICIOUS FOR UP TO 3 MONTHS.
From tasteofhome.com
Reviews 4
Total Time 40 minutes
Calories 224 calories per serving
From tasteofhome.com
Reviews 4
Total Time 40 minutes
Calories 224 calories per serving
- Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.
See details
BREAKFAST OATMEAL MUFFINS RECIPE: HOW TO MAKE IT
When we were farming and raising our three children—now all grown—oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try!
They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales.
These days, I also have half a dozen grandchildren to make my muffins for.
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Calories per serving
- In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done.
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POST RAISIN BRAN BREAKFAST CEREAL | POST CONSUMER BRANDS
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HEALTHY BRAN MUFFINS WITH MOLASSES | THE PICKY EATER
Feb 27, 2022 · Vegan Molasses Bran Muffins: To make this recipe vegan friendly, replace the eggs with 2 tablespoons of ground chia seeds to the dry ingredients and 6 tablespoons of water to the wet ingredients. Oat Bran Muffins with Molasses: Replace the wheat bran with oat bran…
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POST RAISIN BRAN BREAKFAST CEREAL | POST CONSUMER BRANDS
Post ® Raisin Bran cereal. With the sweetness of hundreds of Sun-Maid® raisins in every box, and 26g of Whole Grain per serving, Post Raisin Bran cereal is an excellent source of fiber. Pour yourself a heart-healthy…
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From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
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SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN ...
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