Best Upside Down Date Bran Muffins Recipes

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CARAMEL PECAN UPSIDE-DOWN MUFFINS



Caramel Pecan Upside-Down Muffins image

Make and share this Caramel Pecan Upside-Down Muffins recipe from Food.com.

Provided by MNLisaB

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 12

1/3 cup brown sugar
2 tablespoons butter, softened
36 -48 pecan halves (three or four per muffin)
1 cup flour
1 cup quick-cooking oats
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
1 cup buttermilk

Steps:

  • Preheat oven to 400*.
  • Blend brown sugar and 2 Tbs softened butter.
  • Evenly pat this mixture into oiled/sprayed muffin cups.
  • Arrange pecan halves on top of this mixture.
  • In a large bowl, mix flour, oats, sugar, baking powder, salt and baking soda.
  • Cut in 1/4 butter into this mixture.
  • Blend egg with buttermilk and stir into flour mixture until just moistened.
  • Spoon batter into muffin cups, on top of pecan pieces.
  • Bake in 400* oven for 15-20 minutes.
  • Take these out of the pan immediately or they will stick.

BRAN MUFFINS



Bran Muffins image

These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 12

12 paper baking cups or cooking spray to grease pan
1 1/4 cups Fiber One™ cereal or 2 cups bran cereal flakes
1 1/3 cups milk
1/2 cup raisins, if desired
1/2 teaspoon vanilla
1/4 cup vegetable oil
1 large egg
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon, if desired

Steps:

  • Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
  • Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
  • In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
  • In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
  • Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 10 g, TransFat 0 g

CLOSE TO MIMI'S HONEY BRAN MUFFINS



Close to Mimi's Honey Bran Muffins image

I have been trying to find a recipe that would be close to the muffins at Mimi's restaurant. This one is the closest I have found and they ARE yummy. Found at Cooks.com. If you don't have buttermilk, just put two teaspoons apple cider vinegar in two cups regular milk and let stand for 15 minutes.

Provided by CoolMonday

Categories     Breads

Time 45m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 14

1/2 cup butter
1/2 cup white sugar
1/2 cup dark brown sugar, packed
5 tablespoons honey
3 tablespoons boiling water
3 cups dates, pureed in food processor or 3 cups prunes, pureed in food processor. Measure before processing
1/2 cup honey
1/3 cup vegetable oil
3 large eggs
2 cups buttermilk
1 cup wheat bran
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt

Steps:

  • Preheat oven to 375.
  • GLAZE.
  • Cream butter with sugars until light and fluffy.
  • Beat in honey and water.
  • Using a brush, coat bottom and sides of muffin tins.
  • MUFFINS.
  • Mix fruit, honey and oil until smooth.
  • Beat in eggs, then buttermilk and bran.
  • Sift flour, baking soda and salt together.
  • Add to mixture and beat until just combined.
  • Fill tins 3/4 full.
  • Bake for 20 - 25 minutes until springy to the touch.
  • Cool for 2 minutes then invert on rack to cool completely.

PINEAPPLE DATE BRAN MUFFINS



Pineapple Date Bran Muffins image

A healthy, fibre-filled muffin - it was designed to use up odds and ends in my kitchen... with delicious results! Makes four jumbo muffins - perfect for a hearty breakfast.

Provided by cjbamboo

Categories     Quick Breads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup plain nonfat yogurt (or, my preference, Apple Crumble Source yogurt!) or 1/4 cup applesauce (or, my preference, Apple Crumble Source yogurt!)
1/2 cup Splenda sugar substitute
1/4 cup sugar-free maple syrup
2 egg whites
2/3-1 cup non-fat soymilk (use enough to form a moist batter)
1/2 cup canned crushed pineapple
1 1/2 cups all-bran cereal
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup dates, chopped or 1/4 cup raisins

Steps:

  • Preheat oven to 400 and spray muffin tins.
  • Mix yogurt, Splenda, syrup and egg whites until well combined.
  • Add pineapple, milk and cereal; stir and let sit at least 5 minutes.
  • Mix dry ingredients in aseparate bowl; add to wet.
  • Stir in dates.
  • Spoon batter into tins.
  • Bake for 25-30 minutes, or until toothpick comes out clean. Leave in tins at least 2 or 3 minutes before removing.

Nutrition Facts : Calories 219.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.3, Sodium 679.8, Carbohydrate 51.1, Fiber 11.4, Sugar 14.3, Protein 10.2

CANDIED WALNUT DATE MUFFINS



Candied Walnut Date Muffins image

Treat your family to these muffins that are made with walnuts and dates - a delicious bread recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 11

3/4 cup buttermilk
1/4 cup vegetable oil
1/4 cup mild-flavor (light) molasses
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon grated orange peel
1/2 teaspoon salt
3/4 cup chopped glazed walnuts
3/4 cup chopped pitted dates

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
  • In large bowl, beat buttermilk, oil, molasses and egg with fork or wire whisk until well mixed. Stir in flour, brown sugar, baking soda, orange peel and salt just until moistened (batter will be lumpy). Stir in walnuts and dates. Divide batter evenly among muffin cups, filling full.
  • Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan

Provided by Taste of Home

Time 35m

Yield about 3 dozen mini muffins or 10 regular muffins.

Number Of Ingredients 10

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup vanilla yogurt
1/4 cup canola oil
5 teaspoons brown sugar
18 to 20 maraschino cherries, halved

Steps:

  • Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

UPSIDE-DOWN DATE-BRAN MUFFINS



Upside-Down Date-Bran Muffins image

Turn breakfast upside-down with our date-bran muffins boasting a buttery brown sugar top.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 13

1 cup Fiber One™ cereal
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla
1 egg
1 1/4 cups whole wheat flour
3/4 cup chopped dates
1/2 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons packed brown sugar
2 tablespoons butter or margarine, melted
1 tablespoon light corn syrup

Steps:

  • Heat oven to 400°F. Grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray (do not use paper baking cups).
  • In blender or food processor, place cereal, buttermilk, oil, vanilla and egg. Cover; let stand 10 minutes. Meanwhile, in small bowl, stir all topping ingredients until well mixed. Place 1 teaspoon of the topping in bottom of each muffin cup.
  • Blend cereal mixture in blender on medium speed until smooth; set aside. In medium bowl, stir flour, dates, 1/2 cup brown sugar, the baking soda and salt until well mixed. Pour cereal mixture over flour mixture; stir just until moistened (batter will be thick). Divide batter evenly among muffin cups.
  • Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Immediately place cookie sheet upside down on muffin pan; turn cookie sheet and pan over to remove muffins. Serve warm if desired.

Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 21 g, TransFat 0 g

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