RECIPE FOR BRAN MUFFINS RECIPES

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APPLE MUFFINS RECIPE | ELLIE KRIEGER | FOOD NETWORK



Apple Muffins Recipe | Ellie Krieger | Food Network image

Use buttermilk and applesauce to create these lighter-than-average apple muffins from Food Network.

Provided by Ellie Krieger

Categories     dessert

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking spray
1/4 cup chopped pecans 
3/4 cup plus 2 tablespoons packed brown sugar 
1/2 teaspoon ground cinnamon 
1 cup all-purpose flour 
1 cup whole wheat pastry flour 
1 teaspoon baking soda 
1/2 teaspoon fine salt 
1/4 cup canola oil 
2 large eggs 
1 cup natural applesauce 
1 teaspoon vanilla extract 
3/4 cup low fat buttermilk 
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Steps:

  • Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
  • In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
  • In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
  • In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
  • Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
  • Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
  • Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Nutrition Facts : Calories 216 calorie, FatContent 7.5 grams, SaturatedFatContent 1 grams, CholesterolContent 32 milligrams, SodiumContent 234 milligrams, CarbohydrateContent 34 grams, FiberContent 2 grams, ProteinContent 4 grams, SugarContent 20 grams

ZUCCHINI-CHOCOLATE CHIP MUFFINS RECIPE: HOW TO MAKE IT



Zucchini-Chocolate Chip Muffins Recipe: How to Make It image

Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
1/2 cup canola oil
1/4 cup 2% milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

Steps:

  • In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 234 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 213mg sodium, CarbohydrateContent 28g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

DEEP DARK OLD RECIPE BRAN MUFFINS RECIPE | ALLRECIPES
This recipe made the best bran muffins, by far, that have ever come out of my kitchen! I followed the recipe exactly, with the one small exception of soaking the raisins in a little hot water cause I like 'em juicy. The muffins are super moist, loaded with flavor, and have a huge amt. of bran …
From allrecipes.com
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BRAN MUFFINS - THE SUPER HEALTHY RECIPE!
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SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN ...
Nov 02, 2021 · Light and airy bran muffins…No kidding! This is one of those bran muffin recipes that has been around for eons. It makes four dozen muffins and the batter is stored in the fridge so you always have it on hand when you’re in the mood for fresh muffins …
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