HEALTHY PUMPKIN BRAN CREAM CHEESE MUFFINS
These are my favorite fall/winter muffin. This is a mixture of recipe #204128 and recipe #189156. Delicious! And these are great, full of protein and fibre. You can feel good eating these! Note: if you arent a cheese fan, you may want to use less cheese. Put in how much looks right to your taste. Also, these are not overly sweet so add more sugar if you wish.
Provided by I Cant Believe Its
Categories Lunch/Snacks
Time 1h
Yield 11-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F, and grease 12 standard size muffin cups with cooking spray.
- Roll 3-4 ounces cream cheese into little balls (as big as you perfer, and you can roll them in fine sugar if you like, too), and place single layer on wax paper in freezer while preparing rest of recipe.
- Mix cereal and milk in a large bowl and set aside for a few minutes to soften.
- While softening, whisk flour, sugar, baking powder, and salt in large bowl.
- Whisk pumpkin, egg, pumpkin spice, cinnamon, and vanilla together, then stir in cereal and milk.
- Fold wet mixture into dry and add in the cream cheese balls **dont over mix**.
- Fill up each muffin cup, sprinkling the tops with additional cinnamon+sugar, and walnuts.
- Bake 28-38 minutes and cool on cooling rack. Tastes delish warm, but they also refrigerate and freeze well.
- SUGGESTION: Would taste delish with cream cheese icing on top :).
CREAM CHEESE BRAN MUFFINS
These are really good and so moist. The cream cheese center eliminates the need to add butter to the muffin. -Jeannette Mack, Rushville, New York
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cereal and milk; let stand for 10 minutes. Stir in sour cream and egg. Stir in bread mix just until moistened. , Fill greased or paper-lined muffin cups about three-fourths full. Cut cream cheese into 12 cubes; gently press one cube into the center of each muffin cup just until covered with batter (cups will be full). , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 241 calories, Fat 8g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.
BANANA/BRAN/CREAM CHEESE MUFFINS
This recipe makes 30 - 36 muffins. If that's too many, simply freeze the muffins and use as needed. Add to kids' lunch boxes or perfect for after-school snack. How about bridge club social, or just for you to sit, put your feet up, turn on OPRAH, and relax with a cuppa tea, coffee or glass of milk.
Provided by Elaine Radu
Categories Other Snacks
Time 50m
Number Of Ingredients 17
Steps:
- 1. Muffin Tins - Greased or Paper Lined. Preheat oven to 375 C (190C). Hint: Set oven preheat to 385F. Pop the filled tins into the oven; close the door and immediately drop the temperature setting to 375C. In this way, you will not lose any precious baking temperature when you open the oven door,initially.
- 2. CREAM CHEESE FILLING: Mix together, Cream Cheese, Icing Sugar and 1 tsp vanilla, and set aside for later use.
- 3. In a bowl, combine the sugars and oil. Beat in eggs, one at a time, the 2 tsp vanilla measure, and mashed bananas; mix well. Add Bran and Milk.
- 4. In another bowl combine flour, baking powder, baking soda and salt. Add to Banana/Bran mixture.
- 5. Stir until ingredients are just mixed - do not overmix. Fold in cranberries and/or raisin combination.
- 6. Spoon batter into prepared muffin tins - 1/3 full
- 7. Spoon cream cheese mixture, evenly divided, onto batter in muffin tins.
- 8. Spoon balance of muffin batter onto cream cheese, filling to the top.
- 9. Bake in preheated oven for 20 minutes or until tester comes out clean. You might need an extra 5 minutes, depending on your oven.
- 10. Allow to cool on racks, in tins for a few minutes. Turn out, and allow muffins to cool completely on racks, before freezing (if you choose). Serve warm, or cool, or however you wish. After your initial taste you will wish to hide the batch for yourself, but by all means, do serve them. Your popularity will increase and your family will bow down in homage to your brilliant kitchen prowess.
CHEESE BRAN MUFFINS
Make and share this Cheese Bran Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Yield 1 batch
Number Of Ingredients 10
Steps:
- In small bowl, combine cereal and buttermilk.
- In medium bowl, beat egg until frothy and stir in oil and cereal mixture.
- In large bowl, combine remaining ingredients.
- Make a well in centre and pour batter into well. Stir to moisten. Batter will be lumpy.
- Fill greased muffin cups > full. Bake at 400 degrees for 20 to 25 minutes. TIP: Nice when served warm, but let stand 5 minutes first.
Nutrition Facts : Calories 2168.7, Fat 104.4, SaturatedFat 34.8, Cholesterol 342.4, Sodium 3578.9, Carbohydrate 255.8, Fiber 22.7, Sugar 75.5, Protein 71.8
CHEESE & BRAN MUFFINS
I love incorporating brekky cereals into cooking especially if they're just sitting in the cupboard going stale. This is one using All-Bran courtesy of Kelloggs. These are so versatile too, serve them alongside a main, as a snack or brekky, feel free to add herbs garlic etc too!
Provided by Mandy
Categories Breads
Time 15m
Yield 18 small muffins
Number Of Ingredients 8
Steps:
- Combine cereal, cheese, sugar & milk in a bowl. Break in the egg and add melted butter, flour & baking powder (sifted together) and mix well.
- Fill greased muffin tins 3/4's full and bake at 200.C for approx 10 minutes.
- Serve buttered.
Nutrition Facts : Calories 110.4, Fat 5.5, SaturatedFat 3.3, Cholesterol 25.1, Sodium 136.6, Carbohydrate 13, Fiber 1.2, Sugar 3.4, Protein 3.5
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