Best Bran And Currant Muffins Recipes

Bran and Currant Muffins image

Provided by Martha Stewart

Yield Makes 9

Number Of Ingredients 12

3 tablespoons canola or vegetable oil, plus more for oiling pans
1 cup unprocessed wheat bran
1/2 cup prune juice
1/2 cup plain nonfat yogurt
1/2 cup currants
3 tablespoons unsulfured molasses
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Heat oven to 400 degrees. Lightly oil nine standard-size muffin cups, or line them with paper liners.
Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
Spoon batter into muffin cups, filling each about three-quarters full. Bake in the center of the oven for 20 minutes.
Turn muffins out of the pan, and let them cool on a rack.

Nutrition Facts : Calories 187 g

Bran and Currant Muffins image

Provided by keeney

Categories Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 12

3 tablespoons vegetable oil
1 cup unprocessed wheat bran
1/2 cup prune juice
1/2 cup plain nonfat yogurt
1/2 cup currants
3 tablespoons unsulphured molasses
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners.
Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX.
Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
Turn muffins out of pan, and let them cool on a rack.
Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.

Nutrition Facts : Calories 173.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 23.8, Sodium 261.8, Carbohydrate 29.4, Fiber 3.8, Sugar 12.6, Protein 4.3

BRAN AND CURRANT MUFFINS image

Categories Breakfast

Yield 9

Number Of Ingredients 12

3 tablespoons canola or vegetable oil, plus more for oiling pans
1 cup unprocessed wheat bran
1/2 cup prune juice
1/2 cup plain nonfat yogurt
1/2 cup currants
3 tablespoons unsulfured molasses
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Heat oven to 400 degrees. Lightly oil nine standard-size muffin cups, or line them with paper liners. Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix. Spoon batter into muffin cups, filling each about three-quarters full. Bake in the center of the oven for 20 minutes. Turn muffins out of the pan, and let them cool on a rack.