Best Addictive Bran Muffins Wgolden Raisins And Bird Seed Recipes

GOLDEN RAISIN BRAN MUFFINS

Golden Raisin Bran Muffins image

I tried many bran muffin recipes before coming up with this one. My family and friends say these moist muffins, flavored with applesauce, raisins and cinnamon, are the best they have tasted. -Joanne Foote, Harbour Breton, Newfoundland

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1 cup unsweetened applesauce
1/3 cup canola oil
1/4 cup whole milk
1 large egg, lightly beaten
1 cup All-Bran
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden raisins

Steps:

In a large bowl, combine the applesauce, oil, milk and egg. Stir in bran; let stand for 5 minutes. , In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda and salt; stir in bran mixture just until moistened. Fold in raisins (batter will be thick)., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 226mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 3g fiber), Protein 3g protein.

RAISIN-BRAN MUFFINS

Raisin-Bran Muffins image

These low-fat morning treats only taste indulgent; all six muffins contain just one egg, and a quarter cup each of dark-brown sugar and oil keeps them surprisingly moist. Raisin-bran cereal soaked in milk lends hearty texture.

Yield makes 6

Number Of Ingredients 10

Ingredients

1 1/2 cups raisin-bran cereal
3/4 cup milk
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup vegetable oil, such as safflower
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

Steps:

Preheat oven to 400°F. Line 6 cups of a standard muffin tin with paper liners. In a bowl, combine cereal with milk; let stand until softened, about 5 minutes. In another bowl, whisk together both flours, baking powder, cinnamon, and salt. Stir oil, egg, and brown sugar into cereal mixture, then fold in flour mixture.
Divide batter evenly among lined cups. Bake, rotating tin halfway through, until golden brown and a cake tester inserted into the centers comes out clean, 20 to 25 minutes.
Cool in tin 5 minutes, then turn out muffins onto a wire rack to cool completely. Serve warm or at room temperature. Muffins can be stored up to 3 days at room temperature, or frozen up to 3 months, in a large resealable plastic bag; thaw at room temperature and warm in the oven before serving.
A 2-inch ice-cream scoop with a release mechanism divides batter quickly and evenly. Simply transfer one heaping scoopful from the mixing bowl into each muffin cup.