Anyone have a great bran flake muffin recipe to share?

C

colleenmomof2

Well-known member
I made 2 different bran muffin recipes yesterday - both with fat free yogurt. They are both good, but neither is great - may be the low fat-ness of these 2 recipes. We would love a dark, sweet, raisin studded, bran muffin for dessert. Colleen

Healthy Double Chocolate Bran Muffins

adapted from Cooks.com

Measure as you go to leave time for soaking smileys/wink.gif

1/4 cup raisins (or craisins)

water (rum/extract, opt)

2 cups bran flake cereal (Aldi's flakes or Raisin Bran)

1 1/2 cups plain fat free yogurt (1 cup Greek + 1/2 cup 2% milk)

1/2 cup shredded carrots (next batch trying zucchini)

1 egg (can sub 2 whites), beaten

1/3 cup packed brown sugar

2 Tbs molasses

1 Tbs honey

1 tsp vanilla

2 Tbs oil (melted coconut oil)

1 cup flour

1/4 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2-1 tsp cinnamon, use more if you like cinnamon

3 Tbs cocoa powder

1/2 cup chocolate chips (I use mini but would chop regular chips)

(nuts would be a good addition)

raw sugar for top

1. Cover raisins with hot water (and a splash of rum or rum extract, opt) and leave to plump.

2. In a large bowl, stir yogurt into bran flakes.

3. In a small bowl, beat eggs with sugar, molasses, honey, vanilla. Drain raisins (I save the water/rum) and mix into sugar mixture along with carrots and the oil. Stir this into yogurt bran, mixing well. Leave soak for 30 minutes or so.

4. Do the dishes or sit smileys/wink.gif

5. Pre-heat oven to 400 degrees. Spray 18 muffin wells with oil

6. Stir dry ingredients together and then mix into bran mixture along with chocolate chips (nuts) just to blend.

7. Divide among 18 muffins. Sprinkle with raw sugar.

8. Bake for 20-25 minutes. Cool 10 minutes and remove from tin.

I like to leave them in the fridge for a day before freezing.

https://finerkitchens.com/swap/forum1/258545_Fruity_Bran_Flake_Muffins

Fruity Bran Flake Muffins

adapted from Roxie's Bran Muffins

Measure as you go to leave time for soaking smileys/wink.gif

1/2 cup raisins (Craisins, chopped dates)

water

1 egg, beaten

3/4 cup milk

2 1/2 cups bran flakes (Aldi's flakes or Raisin Bran)

1/2 cup all purpose flour

1/2 cup white whole wheat flour

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

2 Tbs melted butter

1 apple, cored and shredded - peel included

1 ripe banana, mashed

1/2 cup honey (I start with 2 Tbs molasses in the measuring cup and add honey to make 1/2 cup)

raw sugar for top

1. Cover raisins (Craisins) with water and microwave on high for 1 min.

2. Preheat oven to 400 degrees. Spray 12 cup muffin tin.

3. Beat egg with milk in a large bowl to combine well. Stir in the bran flakes. Let stand about 5 minutes.

4. Measure and stir dry ingredients together.

5. Drain raisins and mix with melted butter, apple, banana and honey/molasses.

6. Gently mix fruit and dry ingredients into bran until just combined.

7. Spoon into muffin tin. Sprinkle tops with raw sugar.

8. Bake for about 20 minutes or until a toothpick in the center comes out clean.

9. Let cool 10 minutes in pan and then remove muffins to cool.

I like to leave these in the fridge for a day and then freeze.

Healthy Double Chocolate Bran Muffins

 
Here are some recipes off of my machine: RECS: Bran Muffins . . .

Maybe some of these you might like? None tried and true except for the recipe in the following post (Six Week Bran Muffins)

Bran Muffins with raisins
1-1/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
2-1/2 c. Bran flakes
3 Tbsp. sugar
1-1/2 c. milk
1 egg
1/3 c. vegetable oil
1/2 c. raisins
Bran flakes and milk; add egg and oil; mix together. Fold in raisins. Put in muffin tin.
400 deg. F. 25 minutes. Serves: 12.

Nancy Silverton's Bran Muffins
Author Notes: A bran muffin that's somehow both more wholesome and more delicious than the rest. Adapted slightly from Pastries from La Brea Bakery (Random House, 2000). Genius Recipes
Makes 10 muffins (or 12 smaller ones)

2 cups unprocessed bran
1 1/2 cups raisins, divided
1 1/2 cups water, divided
1/2 cup buttermilk
1 teaspoon orange zest, finely chopped (around 1/3 of an orange)
1/2 cup light brown sugar, packed
1/2 cup vegetable oil
1 extra-large egg
1 extra-large egg white
1/2 cup unbleached all-purpose flour
1/4 cup stone-ground whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt

Lightly coat a muffin tin with 1/2-cup capacity cups with melted butter, and fit a pastry bag with a large tip (if desired). Set aside. (Editor's Note: Not sure if your muffin tins hold 1/2 cup? A good way to check is to start pouring a measured cup of water in, stop when it's full, and see how much is left in the measuring cup. When in doubt, underfill and pour any extra batter at the end into another mini loaf pan or ramekins.)
Adjust the oven rack to the middle setting and preheat the oven to 350º F.
Spread the bran on the baking sheet and toast for 6 to 8 minutes, stirring halfway through to make sure it doesn't burn.
In a small saucepan, combine 1 cup of the raisins and 1 cup of water and simmer on low heat until the liquid has been absorbed, about 15 minutes. Place in a blender or in a food processor fitted with the steel blade, and process until puréed.
Pour the bran into a large bowl, add the buttermilk and remaining 1/2 cup water, and stir to combine. Stir in the raisin purée, orange zest, and brown sugar.
Add the oil, the whole egg, and the egg white, mixing well to combine.
Sift the flours, baking powder, baking soda, and salt into the raisin mixture. Add the remaining whole raisins and stir to combine.
Fill the pastry bag half full and pipe or spoon the batter into the prepared muffin tins, mounding the batter slightly but taking care not to overfill.
Bake for about 25 minutes, until the muffins are well-browned and firm to the touch.

Raisin Bran Muffins

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

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 (see left). 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. Makes 1 dozen muffins

Apple-oat bran muffins
CRISCO No-Stick Cooking Spray
1 -3/4 cups dry oat bran high fiber hot cereal
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup CRISCO Canola Oil
2 eggs
2/3 cup milk
1 jar (8 ounces) applesauce
1/2 cup raisins
1 teaspoon granulated sugar

Topping:
2 teaspoons cinnamon mixed with 2 teaspoons granulated sugar

Heat oven to 400 degrees F.

Spray 12 medium muffin cups with Crisco No Stick Cooking Spray.

In a medium mixing bowl, combine oat bran cereal, flour, brown sugar, baking powder, baking soda, cinnamon and salt.

In a small mixing bowl, whisk together Crisco Canola Oil, eggs, milk and applesauce. Add to dry ingredients; stir to combine. Stir in raisins.

Divide batter between muffin cups. Sprinkle with cinnamon sugar topping.

Bake at 400 degrees F for 15 to 18 minutes or until tester inserted into center comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely.
Recipe from Crisco.com

 
And my personal favorite,

Six week bran muffin (though I really would not keep the batter that long in the fridge. . .!). I swear the batter DOES get better with rest in the fridge!

"Six Week Bran Muffins"
4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins (I would add extra raisins)
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda (I have used less here)
1 teaspoon salt

In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks. Yield: 5-6 dozen.

Nutritional Facts
1 each: 139 calories, 4g fat (1g saturated fat), 15mg cholesterol, 202mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.
Directions

 
These are truly delicious, full of fruit, and so easy.

Edna's 30-day muffins

2 eggs
1 1/2 cups dark brown sugar
1/2 cup oil
2 cups flour
2 1/2 tsp baking soda
2 cups wheat bran
1 pinch salt
500 g chopped dates and raisins (just over a pound)
1 tsp vanilla
2 cups milk

Mix the first three ingredients together. Add the rest of the ingredients and mix. This should be a sloppy mixture. Leave overnight in the fridge - it can be left in the fridge for up to 30 days. Fill muffin tin 3/4 full. Bake at 400 F for 10-15 minutes.

The original recipe said 500g cake mix or dates and nuts, but you can't get cake mix in the USA, and I am not fond of nuts in my food, so I use dates and raisins. A friend of mine hates raisins, so I make them with just dates for her, and she asks for them for her birthday.

These are my husband's favorite breakfast. They keep forever in a plastic bag in the fridge or in the freezer. There is a very similar recipe in a book called RETURN TO CAMDEBOO, where the author, Eve Palmer tells of her sister not having dessert for guests one night, so she warmed these muffins and put a little brandy on them and served these for dessert, I think with cream. They really are wonderful, moist and delicious.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=114618

 
Rec: Banana Bran Muffins. Very good! Sub raisins for dates if desired.

1 cup All Bran Cereal
1/4 cup milk
1 1/2 cups mashed ripe bananas
1 1/4 cups all purpose flour
1/4 cup sugar
2 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped, pitted dates (sub raisins?)
2 eggs
3 tbls. butter or margarine
1 tsp. vanilla
1/4 cup chopped pecans

Preheat oven to 400 degrees. Grease a 12-cup muffin tin, or line with cupcake papers. In a small bowl combine bran with milk and bananas. Set aside and let stand for 5 minutes. In another bowl, stir together flour, sugar, soda, salt and dates (raisins?). Beat the eggs, butter, and vanilla into bran mixture and add to dry ingredients. Stir until flour is moistened (butter will be lumpy). Spoon into muffin cups. Bake 20 minutes, or until tops are golden.

 
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