Best Shannons Ultimate Zucchini Bran Muffins Recipes

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SHANNON'S ULTIMATE ZUCCHINI BRAN MUFFINS



Shannon's Ultimate Zucchini Bran Muffins image

I have search near and far to come close to my favorite muffins that I used to by next door to the corner Convenient Store..they were heaven but unfortunately, they closed doors. So now just by accident, combining two recipes inspirations-I found it!! Very close and very dense and flavorful. I also use this as a base for any bran muffin that I just add or take away. I have a sugar free and fat free version of this that I will post. I really enjoy them and I have had raves from my older neighbors who loved them as well.

Provided by Wicked Creations

Categories     Quick Breads

Time 1h

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 18

1 cup all-bran cereal (wheat flakes)
1 cup bran flakes (organic-the real deal)
1/2 cup Wheatena or 1/2 cup cracked wheat
1 cup Post Grape-Nuts cereal
1/4 cup wheat germ
1 1/2 cups dry low-fat buttermilk
3 egg whites
2 tablespoons plain yogurt
1/4 cup applesauce
1/2 cup brown sugar (packed)
1/3 cup honey
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 cup zucchini (shredded)
1 cup pecans (chopped)
1 cup raisins

Steps:

  • Preheat oven to 350°F and spray muffin tins with non-stick cooking spray; set aside.
  • Combine cereals, bran, wheat germ together. Pour prepared buttermilk over mixture and let it sit for five minutes in a large bowl.
  • In another bowl, combine flour, baking powder, baking soda and cinnamon and set aside.
  • Add egg whites, applesauce, brown sugar, honey, yogurt and vanilla extract to cereal mixture and mix.
  • Add flour mixture to batter stirring til moistened.
  • Add zucchini, pecans and raisins and thoroughly mix.
  • Fill tins almost full--they will not raise much.
  • Bake for 25 minutes or until tester comes out clean.
  • Note: You can make this into a loaf but bake for 50-60 minutes instead.

Nutrition Facts : Calories 262.5, Fat 7.7, SaturatedFat 0.8, Cholesterol 0.3, Sodium 142.1, Carbohydrate 48.8, Fiber 6, Sugar 26.1, Protein 6

OAT BRAN ZUCCHINI MUFFINS



Oat Bran Zucchini Muffins image

These are moist, but not heavy. They are very easy. I use the food processor to chop the zucchini and measure the oil before the molasses so that the molasses just slides right out. I developed this recipe to get my quota of Oat Bran and use my zucchini.

Provided by eriley541

Categories     Breads

Time 29m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 3/4 cups oat bran
1/2 cup flour
1/3 cup sugar
1/4 cup Splenda sugar substitute
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/3 teaspoon clove
2 1/4 cups zucchini
2 eggs
1/3 cup canola oil
1/4 cup molasses

Steps:

  • Stir ingredients together and spoon into muffin cups. Bake at 350 degrees for 18 to 22 minutes. Please do not over bake.

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Categories     Bake     Raisin     Zucchini     Healthy

Yield Makes 12 Muffins

Number Of Ingredients 16

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup Miller's Bran (see Note*)
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
Special equipment: 12-cup muffin tin

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



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.

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