MOIST BRAN MUFFINS
These tender, slightly sweet muffins are a tasty way to round out any meal. The recipe makes a small quantity for a couple or a single person.-Mildred Ross, Badin, North Carolina
Provided by Taste of Home
Time 30m
Yield 4 muffins.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 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.
Nutrition Facts : Calories 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
MOIST ZUCCHINI BRAN MUFFINS
Provided by Sandra Lee
Time 30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside.
- Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
- Spoon batter into prepared muffin cups, filling each 2/3 full.
- Bake for 20 to 22 minutes or until tops are golden brown.
- Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams
ZUCCHINI RAISIN BRAN MUFFINS
Healthy muffin recipe from Gourmet Magazine (August 1993). It's even tasty to those who don't care for bran! If you don'r have miller's bran, you can use All-Bran cereal or wheat germ. You can omit raisins or substitute for other dried fruit such as cranberries or blueberries.
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F
- In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves.
- In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
- Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini.
- Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean.
- Turn the muffins out onto a rack and let them cool.
Nutrition Facts : Calories 238.2, Fat 12.3, SaturatedFat 5.6, Cholesterol 56.3, Sodium 253.4, Carbohydrate 30.6, Fiber 2.9, Sugar 15.9, Protein 4.5
ZUCCHINI BRAN FLAX MUFFINS
A very nutrient dense and yet flavorful bran/flax muffin. Moist, dense, and delicious. High in fiber, omega 3's, lignans, B vitamins, potassium, etc. Enjoy!
Provided by TaterBug
Categories Breakfast
Time 45m
Yield 18 Giant muffins, 18 serving(s)
Number Of Ingredients 20
Steps:
- Cream together oil, molasses, and sugar.
- Slowly beat in vanilla and eggs, then applesauce.
- In a speparate bowl, sift together the dry ingredients.
- Add to the oil-sugar mixture, stirring to combine.
- Add zucchini (or carrots) and walnuts.
- Pour into greased oversixzed muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes.
Nutrition Facts : Calories 341.5, Fat 18.5, SaturatedFat 2.4, Cholesterol 23.5, Sodium 365, Carbohydrate 42.1, Fiber 5.6, Sugar 20, Protein 6.7
ZUCCHINI RAISIN BRAN MUFFINS
Steps:
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the flours, bran, baking powder, salt, cinnamon, and cloves. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, walnuts, and zucchini.
- Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.
ZUCCHINI RAISIN BRAN MUFFINS
Categories Bread Mixer Vegetable Breakfast Brunch Bake High Fiber Raisin Walnut Zucchini Healthy Bran Whole Wheat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.
ZUCCHINI RAISIN MUFFINS
Moist and sweet treat that everyone will love.
Provided by Jenifer Mastrud
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
- Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g
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