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Sherry's Bran Muffins Recipes


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January 23, 2016 Recipe

Sherry's Bran Muffins Recipes
Hi Nancy, Fran asked for bran muffin recipes. Here's my favorites, hope she can use one of them.

Banana Bran Muffins Recipe

2 cups Kellogg's All-Bran cereal
1 1/4 cups skim milk
2/3 cup raisins
1 & 1/4 cups all purpose flour
1/3 cup splenda (for baking)
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg
1/2 cup applesauce
1/3 cup chopped almonds

Preheat oven to 400 degrees. Spray muffin tin with cooking spray, or line with cupcake papers.

In a large mixing bowl, combine bran cereal, milk and raisins. Let stand for about 2 minutes to soften the cereal. Stir together flour, sugar, baking powder, salt, and cinnamon and in a small bowl. Set aside.

Into the softened bran mix stir the egg and applesauce. Beat well. Stir in the almonds. Add the flour mixture, stirring only until combined. Divide the batter evenly into 12 muffin cups. Bake about 20 minutes or until golden brown.
Sherry (in Indiana)


Baby Bran Muffins Recipe

These bran muffins are delicious hot out of the oven with a touch of butter. They are made from a yogurt and whole wheat base with minimal butter and can certainly hold their own against their not-as-nutritious counterparts.

2 cups white whole wheat flour OR stone ground whole wheat flour
1 1/2 cups wheat bran
3/4 teaspoon fine grain sea salt
1 1/4 teaspoons baking soda
2 tablespoons brown sugar
2 cups full fat yogurt
1 egg, lightly beaten
1/2 cup honey
2 tablespoons melted butter
1 cup of add-ins of your choice - raisins, chopped dried fruit, nuts, etc (optional)

Preheat oven to 425F degrees, racks in the middle.

In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.

Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist over mixing.

Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer. Makes about two dozen tiny bran muffins or one dozen larger ones.
Sherry (in Indiana)


Traditional Bran Muffins
These bran muffins are delicious - especially when served warm. Great plain, or mix it up by adding fruit or nuts to the batter! These are probably the first bran muffins I ever made. Can remember making them by the dozens and grabbing one out of the freezer on my way to work.

1/4 cup unsweetened applesauce
1 large egg
1 1/2 cups low-fat buttermilk
3 tablespoons canola oil
2 teaspoons vanilla
1/8 teaspoon salt
1/4 cup nonfat dry milk
3/4 cup SPLENDAź No Calorie Sweetener, Granulated
1 cup wheat bran (also known as millers bran)
1 1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
2 tablespoons flax seeds
2 tablespoons raisins
1/4 cup sunflower seeds, 1 cup blueberries, 1 cup raspberries, or 1 Tbsp. grated orange zest to the batter for flavor variety, optional

Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.

Mix applesauce, egg, buttermilk, oil, vanilla, salt, dry milk, and SPLENDAź Granulated Sweetener together in a large mixing bowl using a wire whisk. Stir until well blended. Add remaining wheat bran, flour, baking soda, and cinnamon. Stir well. Add remaining ingredients and stir until well mixed.

Fill muffin cups with batter. Sprinkle tops with some bran flakes as a garnish, if desired. Bake in preheated 350 degrees F oven 20-25 minutes. Muffins will spring back slightly to the touch when done. These muffins are best served warm!
Sherry (in Indiana)

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