Best Raisin Bran Muffins Recipes

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RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 10

1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

Steps:

  • Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
  • Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g

SIX WEEK RAISIN BRAN MUFFINS



Six Week Raisin Bran Muffins image

Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..

Provided by Galley Wench

Categories     Breads

Time 40m

Yield 60 muffins

Number Of Ingredients 11

1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk
1 1/2 teaspoons cinnamon (optional)
12 teaspoons butter
12 tablespoons brown sugar

Steps:

  • Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
  • Store in a covered container and use as needed.
  • Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
  • For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7

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.

RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Who'd believe that muffins this tender and tasty could be quick and easy to make? The cereal adds a touch of sweetness and crunch. These are so nice to have on hand!

Provided by Taste of Home

Time 25m

Yield 3-1/2 dozen.

Number Of Ingredients 8

1 package (15 ounces) raisin bran cereal
5 cups all-purpose flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
4 cups buttermilk
1 cup vegetable oil

Steps:

  • In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 204 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

RAISIN BRAN MUFFINS



Raisin Bran Muffins image

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

Provided by hollyberry

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 tablespoon sugar
1/2 teaspoon cinnamon
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 cups kellogg's Raisin Bran cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside.
  • In a medium bowl, stir together flour, 1/2 cup sugar, salt and baking powder. Set aside.
  • In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well.
  • Add flour mixture to cereal mixture and stir just until combined. Scoop into lined muffin cups. Sprinkle evenly with topping.
  • Bake approximately 25 minutes, or until tester comes out clean.

RAISIN BRAN MUFFINS THAT WORK



Raisin Bran Muffins That Work image

I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.

Provided by Lennie

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

2 eggs
1 cup 1% low-fat milk
1/2 cup canola oil
1/4 cup molasses
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups wheat bran
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins (or blueberries, unthawed if frozen)

Steps:

  • Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
  • In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
  • Stir in bran; let stand for 5 minutes.
  • In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
  • Carefully stir in raisins, being careful not to overmix.
  • Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
  • Spoon into paper-lined muffin cups, filling right to the top.
  • Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
  • As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
  • Remove muffins from pan and cool on rack.

APPLESAUCE RAISIN BRAN MUFFINS



Applesauce Raisin Bran Muffins image

I checked and while I found many bran muffin recipes here, none were quite like this. I like this one not only because it is lower fat, but because it doesn't have as much added sugar, and it relies on the cereal more than the flour to make the batter. The muffins themselves are surprisingly moist and light in texture. I like the light sweetness of these and the crunchy muffin tops. (If you sprinkle a little extra cereal on top, they get an even better crunch, and improved appearance.) I found this recipe at www.mealsmatter.org. Watch these since the recipe stated they should bake in 20 minutes, but I found mine were done after about 15.

Provided by Vino Girl

Categories     Quick Breads

Time 30m

Yield 12-16 serving(s)

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Raisin Bran cereal
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg, slightly beaten
1/3 cup brown sugar, firmly packed
2 tablespoons butter, melted

Steps:

  • Preheat over to 400F; prepare a muffin tin with paper liners or by spraying with cooking spray.
  • Mix flour, baking powder, salt, cereal and milk in large bowl; let stand 3 minutes.
  • Stir in egg, applesauce, sugar and butter; stir just until moistened (batter will be lumpy).
  • Fill each muffin cup 2/3 full.
  • Bake at 400F for 20 minutes or until golden brown, and they test done with a toothpick.

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

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

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

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

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.

RAISIN BRAN BUTTERMILK MUFFINS



Raisin Bran Buttermilk Muffins image

Make and share this Raisin Bran Buttermilk Muffins recipe from Food.com.

Provided by Lori Bailey

Categories     Quick Breads

Time 35m

Yield 12-24 muffins

Number Of Ingredients 9

2 1/2 cups flour
1 1/2 cups sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
3 1/2 cups Raisin Bran cereal (I use Post)
2 cups buttermilk
1/2 cup oil (applesauce may be substituted for oil)
2 eggs, beaten
1/2 cup walnuts (optional)

Steps:

  • Blend flour, sugar, baking soda and salt in a large mixing bowl.
  • Stir in cereal and walnuts.
  • Add buttermilk, oil and eggs.
  • Blend until dry ingredients are moistened.
  • Do not over stir.
  • Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
  • Fill muffin tins 2/3 full.
  • Bake at 400°F for 20 minutes.
  • Recipe may be doubled.

Nutrition Facts : Calories 357.2, Fat 11, SaturatedFat 2, Cholesterol 36.9, Sodium 519.7, Carbohydrate 60.5, Fiber 2.8, Sugar 32.8, Protein 6.6

RAISIN OR DATE BRAN MUFFINS



Raisin or Date Bran Muffins image

Both the raisin and date options are just as good as the other. i usualy make a batch of each to please everyone.

Provided by queenbeatrice

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups natural bran
1/3 cup brown sugar, lightly packed
1/2 cup raisins or 1/2 cup dates, chopped
1 egg, beaten
1 cup sour milk
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Blend together flour, baking powder, baking soda and salt.
  • Blend in bran, brown sugar and raisins or dates.
  • Mix a well in the centre of dry ingredients.
  • Combine and add egg, milk and vegetable oil.
  • Stir only until combined.
  • Fill paper lined muffin cups 2/3 full.
  • Bake for 20 to 25 minutes.

OATMEAL RAISIN BRAN MUFFINS



Oatmeal Raisin Bran Muffins image

Here are a few little muffins to entice your senses as the aroma of the homemade muffins bake in your oven, and they are good for your too. Hope you like these. This recipe was given to me by Margaret M.

Provided by Pat Duran

Categories     Fruit Breakfast

Time 35m

Number Of Ingredients 11

1 c rolled oats, not instant or quick
3/4 c whole wheat flour
1/4 c wheat bran
1/4 c raisins
1 tsp baking soda
1 tsp cinnamon
1 1/3 c buttermilk
1 Tbsp vegetable oil
3 Tbsp honey
1 tsp vanilla
extra oatmeal to sprinkle on top, if desired

Steps:

  • 1. Mix all dry ingredients together. In another bowl, mix liquid ingredients together. Combine the wet and dry ingredients and mix gently until just moistened. The batter will be lumpy.
  • 2. Spray muffin tins with vegetable spray. Fill 2/3 full with batter, sprinkle tops with oatmeal and bake at 325^ for 20-25 minutes. 110 calories/ 2 grams fat per muffin

EASY RAISIN BRAN MUFFINS



Easy Raisin Bran Muffins image

I got this recipe from the latest Everyday Food magazine. It sounded too easy to resist and it really was! It has just the right amount of sweetness. Yummy!

Provided by Hollyism

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup vegetable oil
1 1/2 cups Raisin Bran cereal
3/4 cup milk
1/2 cup whole wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark brown sugar

Steps:

  • Preheat oven to 400 degrees. Lightly oil a 6 cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours baking powder, cinnamon, and salt.
  • Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

BANANA RAISIN BRAN MUFFINS



Banana Raisin Bran Muffins image

This is a recipe I found on the back of a Roger's Wheat Bran bag, only I tweaked it a little, and the results were fantastic!

Provided by Megohm

Categories     Breakfast

Time 40m

Yield 12 muffins

Number Of Ingredients 13

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
1/3 cup brown sugar, plus
1 tablespoon brown sugar
1/2 teaspoon vanilla
2 small bananas, mashed
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

Steps:

  • *1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk.
  • Preheat oven to 375 degrees.
  • Mix together wheat bran and buttermilk; let stand ten minutes or so.
  • Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to buttermilk/bran mixture.
  • Mix together flour, baking soda, baking powder and salt.
  • Add to first mixture and stir until just blended.
  • Add raisins and spoon into greased or lined muffin tins.
  • Bake for 15-20 minutes and enjoy! :).

Nutrition Facts : Calories 182.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 18.4, Sodium 263.3, Carbohydrate 29.4, Fiber 4, Sugar 13.7, Protein 3.8

EASY RAISIN BRAN MUFFINS



Easy Raisin Bran Muffins image

I just love these muffins with butter and jam for a quick breakfast and there are very good for you too.

Provided by Karla Everett

Categories     Muffins

Time 25m

Number Of Ingredients 11

1 c sifted flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 c sugar
1 egg ; beaten
1/2 c milk
1/4 c melted fat (lard)
1 1/2 c raisin bran flakes
********* or ************
1 1/2 c bran flakes
1/2 c seedless raisins

Steps:

  • 1. Sift together : flour , baking powder , salt and sugar.
  • 2. Combine : beaten egg , milk and slightly cooled melted fat.
  • 3. Add to floured mixture ; stirring only enough to dampen the flour.
  • 4. Fold in raisin bran flakes or bran flakes and raisins ; being careful not to over mix.
  • 5. Fill well greased 2-1/2" muffin cups 2/3 way full.
  • 6. Bake @ 400° for 15-18 minutes.
  • 7. NOTE : To maintain there original freshness , store in an air tight container , and Re-heat them up wrapped in foil.

SUPER-LOW-FAT, LOWER CARB, VEGAN APPLE-RAISIN WHEAT BRAN MUFFINS



Super-Low-Fat, Lower Carb, Vegan Apple-Raisin Wheat Bran Muffins image

These are delicious-super easy, moist, satisfying and healthy, healthy, healthy. You many vary this by using apples and carrots, other spices, adding nuts and other dried fruits or candied ginger in the muffins.

Provided by One Happy Woman

Categories     Quick Breads

Time 28m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 11

1 apple, unpeeled, cored, quartered
0.5 (14 ounce) package tofu
1/2 cup soymilk or 1/2 cup almond milk, unsweetened
2 teaspoons vanilla extract
3/4 cup Splenda sugar substitute
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup white whole wheat flour
2 1/2 cups wheat bran
1/2 cup raisins

Steps:

  • In food processor: dump the first five ingredients and blend until the ingredients are 'liquified'.
  • Add the salt and baking powder and pulse to mix.
  • Add the cinnamon, flour, wheat germ and raisins and pulse just until mixed.
  • Spray an ice cream scoop with non-stick spray and use that to form the muffins.
  • Bake 350 for about 23 minutes if you make 16 muffins, longer if you make 12 larger muffins.
  • These freeze well.

Nutrition Facts : Calories 76.8, Fat 1.2, SaturatedFat 0.2, Sodium 160.8, Carbohydrate 17, Fiber 5.4, Sugar 3.8, Protein 3.8

HONEY RAISIN BRAN MUFFINS



Honey Raisin Bran Muffins image

I always have wonderful results with this muffin recipe, they have a wonderful texture, and rise really nice and high, I think you'll agree when you try them, they are wonderful bran muffins!

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup milk
1 tablespoon white vinegar
1 egg
1/3 cup vegetable oil
1/4 cup liquid honey
1 teaspoon vanilla
1 1/2 cups 100% all-bran cereal (Nabisco is the one I use for this)
1 cup raisins (or dates)
1 1/2 cups all-purpose flour
3/4 cup firmly-packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg

Steps:

  • Set oven to 350 degrees.
  • Line 12 muffin tins with paper liners.
  • If the raisins are hard, let them sit in boiling water for about 5 minutes.
  • In a bowl comine milk and vinegar; set aside.
  • In another bowl beat egg with a fork.
  • Blend in oil, honey, vanilla and soured milk.
  • Stir in the 100% bran cereal and raisins to the milk/vinegar mixture, along with the honey/oil mixture; stir to combine; set aside for 10 minutes to soften the bran.
  • In another bowl, combine the flour, baking soda, baking powder, salt and nutmeg; stir in to liquid mixture stirring JUST until moistened.
  • Spoon batter into muffin tins (filling almost to the top).
  • Bake for 15-20 minutes, or until done.

Nutrition Facts : Calories 261, Fat 7.8, SaturatedFat 1.5, Cholesterol 18.4, Sodium 273.9, Carbohydrate 47.7, Fiber 3.2, Sugar 27.6, Protein 4.2

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

SUGAR FREE RAISIN BRAN MUFFINS



Sugar Free Raisin Bran Muffins image

Make and share this Sugar Free Raisin Bran Muffins recipe from Food.com.

Provided by Excessively Diverted

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
12 (1 g) packets sugar substitute (like sweet and low)
2 1/2 cups bran flakes
1 1/4 cups milk
1 egg
1/4 cup oil
1/4 cup chopped nuts
1/2 cup raisins or 1/2 cup dates

Steps:

  • Mix and set aside the flour, baking powder, salt and sugar packets in large bowl.
  • Place bran flakes in milk and set aside 2 minutes.
  • Add egg and oil and beat well.
  • Add flour mixture and stir only until combined.
  • Add nuts and raisins or dates.
  • Pour into 12 greased muffin tins.
  • Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 174.8, Fat 7.7, SaturatedFat 1.6, Cholesterol 21.2, Sodium 283.6, Carbohydrate 24.2, Fiber 2.2, Sugar 6, Protein 4.2

DELICIOUS AND EFFECTIVE CRUNCHY RAISIN-BRAN MUFFINS



Delicious and Effective Crunchy Raisin-Bran Muffins image

I altered a recipe from an "off-brand" bran cereal box. They were so tasty - just the right amount of sweetness and crunch - and they "worked" by that night! Using buttermilk* really made them light!

Provided by cas navy

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

3/4 cup bran flakes (crush in ziplock bag)
2 tablespoons butter, melted
1/4 cup brown sugar
1 egg
1 3/4 cups bran flakes
1 cup buttermilk (lowfat or other)
3 tablespoons vegetable oil (I used olive)
1 cup flour (wheat or white or combo)
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 cup raisins (can use any dried fruit or fresh or frozen berries-drained)

Steps:

  • Makes 10- 12 muffins (2 1/2-inch) or 18 mini-muffins
  • Preheat oven to 400 degrees F.
  • Prepare muffin tins (grease or paper-line).
  • Mix"Topping" ingredients- set aside.
  • In medium bowl, beat egg lightly.
  • Stir in cereal, buttermilk*, and oil Let rest 5 minutes- stir to break up cereal flakes
  • In large bowl, combine flour, sugar, baking powder and cinnamon Add wet cereal mix to dry ingredients all at once Stir just to combine- batter will be thick Fold in raisins (or other fruit).
  • Divide evenly in muffin tins (fill to brim for extra large tops).
  • Sprinkle"topping" evenly on each muffin.
  • Bake 20-25 minutes (if using mini-muffins- cook 10-15 minutes).
  • *1 Tablespoon lemon juice or vinegar and enough milk to equal 1 cup may be substituted- let stand 5 minutes to"curdle".

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