Best Bran Currant Muffins Recipes

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BRAN AND CURRANT MUFFINS



Bran and Currant Muffins image

Unprocessed wheat bran and currants make these muffins high in fiber; they're sweetened with fruit juice and molasses.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

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-CURRANT MUFFINS



Bran-Currant Muffins image

These are moist and flavorful, just pleasantly sweet. The recipe makes quite a lot of muffins, but the batter will keep in the fridge for up to 6 weeks. From the back of a box of Sun-Maid Zante Currants. I'm sure raisins or other dried fruits would work as well, but the currants are delightful.

Provided by pattikay in L.A.

Categories     Quick Breads

Time 35m

Yield 30 muffins

Number Of Ingredients 11

3 cups whole all-bran cereal (I use All Bran)
2 cups buttermilk
1 cup water
1/2 cup vegetable oil
2 eggs, beaten
1 cup packed brown sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups dried currants

Steps:

  • Place bran cereal in a large mixing bowl. Pour in buttermilk, water and oil - stir well and let sit for a few minutes for the bran to soften.
  • Mix in eggs and brown sugar.
  • Add dry ingredients all at once, stir in just enough to combine.
  • Fold in currants.
  • This will make about 30 muffins, so grease as many muffin tins as you need and fill the cups 2/3 full.
  • Bake at 375 for about 17-20 minutes (depending on how your oven behaves).
  • Store remaining batter in a tightly-covered container in the refrigerator for up to 6 weeks.

Nutrition Facts : Calories 145.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 14.8, Sodium 145.1, Carbohydrate 25.8, Fiber 2.5, Sugar 13.7, Protein 3.1

BRAN AND CURRANT MUFFINS



Bran and Currant Muffins image

Make and share this Bran and Currant Muffins recipe from Food.com.

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

OAT BRAN, CURRANT MAPLE MUFFINS



Oat Bran, Currant Maple Muffins image

These muffins are really actually good for you and taste great! If you don't like currants you can sub raisins, craisins, or another dried fruit. From Chris Carmichael.

Provided by MythThyng

Categories     Quick Breads

Time 30m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 9

1 cup oat bran
1 cup unbleached all-purpose flour
1 tablespoon fresh baking powder
1 teaspoon salt
1 cup currants
1 1/2 cups 2% low-fat milk
1/3 cup maple syrup (REAL MAPLE)
3 tablespoons canola oil (sometimes I use Olive Oil)
1 large egg

Steps:

  • Preheat oven to 400°F.
  • In large mixing bowl combine bran, flour, baking powder & salt.
  • In another bowl mix currants, milk, syrup, oil & egg.
  • Combine all of the ingredients (wet & dry) and stir gently.
  • There can be lumps in the batter.
  • Grease a 12-muffin tin and fill each cup 3/4 full with batter.
  • Bake 15-20 minutes.
  • **Can be refrigerated/frozen in a tightly sealed container.

Nutrition Facts : Calories 167.4, Fat 5.2, SaturatedFat 0.9, Cholesterol 20.1, Sodium 305.2, Carbohydrate 29.8, Fiber 2.3, Sugar 15.1, Protein 4.5

BRAN AND CURRANT MUFFINS



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.

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