Best Golden Raisin Oat Bran Muffins Recipe Epicuriouscom Recipes

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GOLDEN RAISIN BRAN MUFFINS



Golden Raisin Bran Muffins image

This recipe came from Taste of Home. It calls for Golden Raisins but I used regular raisins. Yummy, healthy breakfast or snack. My 1 yr old even likes them!

Provided by LKsmommy

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 cup unsweetened applesauce
1/3 cup vegetable oil
1/4 cup milk
1 egg, lightly beaten
1 cup all-bran cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden raisin

Steps:

  • In a bowl, combine the applesauce, oil, milk and egg.
  • Stir in bran and let stand for 5 minutes.
  • In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda, and salt; stir in bran mixture just until blended.
  • Fold in raisins (batter will be thick).
  • Fill greased or paper-lined muffin cups 2/3 full.
  • Bake at 375 for 15-20 minutes.
  • Cool for 5 minutes before removing from pan to wire rack.
  • Serve warm.

RAISIN-BRAN MUFFINS



Raisin-Bran Muffins image

These low-fat morning treats only taste indulgent; all six muffins contain just one egg, and a quarter cup each of dark-brown sugar and oil keeps them surprisingly moist. Raisin-bran cereal soaked in milk lends hearty texture.

Yield makes 6

Number Of Ingredients 10

1 1/2 cups raisin-bran cereal
3/4 cup milk
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup vegetable oil, such as safflower
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

Steps:

  • Preheat oven to 400°F. Line 6 cups of a standard muffin tin with paper liners. In a bowl, combine cereal with milk; let stand until softened, about 5 minutes. In another bowl, whisk together both flours, baking powder, cinnamon, and salt. Stir oil, egg, and brown sugar into cereal mixture, then fold in flour mixture.
  • Divide batter evenly among lined cups. Bake, rotating tin halfway through, until golden brown and a cake tester inserted into the centers comes out clean, 20 to 25 minutes.
  • Cool in tin 5 minutes, then turn out muffins onto a wire rack to cool completely. Serve warm or at room temperature. Muffins can be stored up to 3 days at room temperature, or frozen up to 3 months, in a large resealable plastic bag; thaw at room temperature and warm in the oven before serving.
  • A 2-inch ice-cream scoop with a release mechanism divides batter quickly and evenly. Simply transfer one heaping scoopful from the mixing bowl into each muffin cup.

GOLDEN RAISIN ROSEMARY MUFFINS



Golden Raisin Rosemary Muffins image

Make and share this Golden Raisin Rosemary Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 52m

Yield 24 miniature muffins

Number Of Ingredients 9

3/4 cup milk
1/2 cup golden raisin
1 teaspoon dried rosemary
1/4 cup butter
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg

Steps:

  • In a small saucepan, simmer milk, raisins, and rosemary for 2 minutes; remove from heat; add in butter and stir until melted; let cool.
  • Preheat oven to 350°; grease mini muffin tins or use foil baking liners.
  • In a big bowl, mix flour, sugar, baking powder, and salt.
  • Whisk egg into the milk mixture; pour liquid mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
  • Scoop batter into muffin cups; bake about 20 minutes, or until browned and springy in the center.
  • Turn out of pan and serve hot, or cool on a rack.

Nutrition Facts : Calories 78.8, Fat 2.5, SaturatedFat 1.5, Cholesterol 13.9, Sodium 78.6, Carbohydrate 13, Fiber 0.3, Sugar 6, Protein 1.4

RAISIN OATMEAL BRAN MUFFINS



Raisin Oatmeal Bran Muffins image

Though there are many good raisin bran muffins on the site, there are none quite like these. The addition of oatmeal helps keep these low-fat muffins moist and tender. The original recipe comes from one of my mom's many muffin cookbooks, wish I remembered which one. I've played with it a bit but this is close.

Provided by justcallmetoni

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 17

1/2 cup whole wheat flour
1/4 cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons Splenda sugar substitute or 2 tablespoons Equal Spoonful
1/4 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon cinnamon
1 1/2 cups unprocessed natural bran
1 1/2 cups quick-cooking oatmeal
3/4 cup low-fat buttermilk
1 tablespoon low-fat buttermilk
1/4 cup apple juice concentrate
2 tablespoons vegetable oil
2 egg whites
1 tablespoon honey
1/2 cup currants or 1/2 cup regular raisins
1/2 cup hot water

Steps:

  • Preheat oven to 400°F.
  • Sift flours, Splenda/Equal, baking powder, cinnamon and salt together mixing well; add in the bran and oatmeal.
  • In a second bowl, use a mixer to blend the buttermilk, apple juice concentrate, egg whites, honey about 2 minutes.
  • Pour dry ingredients into wet stirring until just moist; gently mix in golden raisins and hot (not boiling) water.
  • Spoon batter into muffin tins with cups or lightly sprayed with cooking spray.
  • Bake 20 minutes until just browned and firm.

Nutrition Facts : Calories 152.9, Fat 3.6, SaturatedFat 0.6, Cholesterol 0.7, Sodium 187.1, Carbohydrate 28.7, Fiber 4.2, Sugar 9.5, Protein 5.1

HEALTHY OAT BRAN & RAISIN MUFFINS



Healthy Oat Bran & Raisin Muffins image

Quick and easy to make, these muffins are great for little fingers or big appetittes looking for a mid-morning energy boost. The muffins freeze well.

Provided by colleenfitzgerald_1

Categories     Quick Breads

Time 20m

Yield 10-12 muffins

Number Of Ingredients 9

8 ounces oat bran
1 tablespoon baking powder
1 teaspoon cinnamon
2 ounces brown sugar or 2 ounces honey
1 tablespoon vegetable oil
1 eggs or 2 egg whites
1/2 cup raisins
1/2 teaspoon salt (optional)
11 ounces milk

Steps:

  • Combine the oat brain, baking powder and cinnamon.
  • Add the remaining ingredients and mix well.
  • Let stand for 5 minutes to allow the batter to thicken.
  • Spoon into a prepared muffin tin.
  • Bake at 425 degrees F for 12-15 minutes.

Nutrition Facts : Calories 141, Fat 4.7, SaturatedFat 1.4, Cholesterol 23.3, Sodium 135.8, Carbohydrate 28.5, Fiber 3.9, Sugar 10.2, Protein 5.9

BRAN MUFFINS



Bran Muffins image

Categories     Bread     Breakfast     Bake     Kid-Friendly     Bran     Gourmet     Small Plates

Number Of Ingredients 11

vegetable-oil cooking spray
1 cup All-Bran fiber cereal
1 cup raisin bran cereal
1/4 cup skim milk
1 1/4 cups fresh orange juice
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cinnamon, or to taste
1/4 teaspoon salt
1 large egg white, beaten lightly
1/2 cup honey

Steps:

  • Preheat oven to 400°F and lightly coat nine 1/4-cup muffin tins with cooking spray.
  • In a large bowl combine cereals, milk, and orange juice and let stand 5 minutes. In a small bowl whisk together flour, baking powder, cinnamon, and salt. Into cereal mixture stir egg white and honey until combined well. Add flour mixture and stir until just combined. Divide batter among muffin tins and bake in middle of oven 20 minutes, or until golden and a tester comes out clean. Turn muffins out onto racks and cool.

GIANT BRAN AND RAISIN MUFFINS



Giant Bran and Raisin Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 6

Number Of Ingredients 12

6 tablespoons unsalted butter, melted, plus more for pans
2 cups unprocessed wheat bran
1 1/2 cup giant raisins
1 cup prune juice
1 cup plain nonfat yogurt
6 tablespoons unsulphured molasses
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
  • Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large 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 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
  • Turn muffins out of the pan, and let them cool on a rack.

BRAN RAISIN MUFFINS



Bran Raisin Muffins image

Provided by Judith Cadigan

Yield Makes about 60 muffins

Number Of Ingredients 16

3 cups all-purpose flour
2 cups whole-wheat flour
1 tablespoon plus 2 teaspoons baking soda
2 teaspoons salt
2 cups quick-cooking oats
2 cups All-Bran or other 100% bran cereal
1 cup raisin bran cereal
1 cup Grape-Nuts cereal
1 cup raisins
2 sticks (1 cup) unsalted butter, melted and cooled
1 qt well-shaken buttermilk
2 cups granulated sugar
1/2 cup packed brown sugar
4 large eggs
Special Equipment
a muffin pan with 1/2-cup muffin cups

Steps:

  • Preheat oven to 350°F. Generously butter muffin cups.
  • Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals, and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.)
  • Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.

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