Healthy Bran Muffins (Rob's Best Recipes)
Bran muffins are very good for your digestive systems as long as you don't have any digestive issues.
Learn how to make home made healthy bran muffins and a few baking secrets along the way.
Martha Stewart’s Giant Bran Muffins with Raisins | Martha Bakes Recipes
Martha Stewart shares her recipe for these delectable giant bran muffins with raisins. The sweetness from the molasses and raisins creates a perfect balance with the natural antioxidants of the prune juice, the high protein nonfat yogurt, and the heart-healthy wheat bran. These large muffins make for a delightful snack or a nutritious breakfast. Your family will love it so much they won’t even know how low-carb and healthy it is—that can be your little secret!
#BranMuffins #Muffins #Baking #Recipe #MarthaBakes
0:00 Introduction
0:04 How to Make Giant Bran Muffins with Raisins
0:24 Combine Wet Ingredients
2:13 Sift Dry Ingredients
2:44 Combine Wet and Dry Ingredients
3:13 Scoop into Muffin Tins
3:46 Pop into Oven
Giant Bran and Raisin Muffins (Full Recipe):
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This originally aired as part of Martha Bakes Season 3 Episode 13.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Easy Bran Muffins
These quick, easy, delicious, moist bran muffins are made with simple pantry ingredients. Serve these muffins with butter, jam or even a little cheese.
Full recipe at:
Bran Muffins - Classic for a reason! Come bake with me!
Coming to you from Ladner, BC! Bran Muffins are a classic and so is this recipe. I’ve got the link below to allrecipes.com but I’ve modified the instructions a bit and doubled so below is my version. I hope you try these moist, flavourful muffins that you can customize for your taste. Husband’s favorites, I make these every 2 weeks.
Original recipe:
My interpretation and it’s doubled:
Ingredients
240g all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
171g wheat bran
2 cups buttermilk
2 eggs
2/3 cup vegetable oil
234g brown sugar
1 teaspoon vanilla
2 cups mix-ins (raisins/nuts/seeds/berries/chocolate chips) whatever you like
Preheat oven to 375 degrees F. Spray muffin tins with vegetable spray
Whisk flour, baking soda, baking powder and salt.
In a separate bowl, mix wheat bran and buttermilk and let sit for 10 minutes.
Whisk eggs, oil, sugar and vanilla then add to bran mix.
Stir in the dry ingredients.
Finally, add the mix-ins and stir just until no flour showing
Use 1/3 cup measure to fill cups about ¾ full.
Bake 15-20 minutes until tester comes out clean.
Cool in pans for 5 minutes on a rack
Remove muffins from pan to a rack and then enjoy.
Let cool completely before storing.
These store excellent in the freezer!!!
Don’t forget to subscribe, like and send me a comment. If you have any questions, just let me know and hope you try these out!!!
You can find me on Instagram, Twitter and Ravelry @dawnetiller
Blackberry-Oat Bran Muffins - Everyday Food with Sarah Carey
One of the best things about summer are all of the fresh berries that are in season, and you know it’s official when you start spotting them in your garden or at the local markets. These moist, good-for-you oat-bran muffins are bursting with sweet flavor and are a great way to incorporate more grains into your diet.
Recipe:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Blackberry-Oat Bran Muffins - Everyday Food with Sarah Carey
Bran Muffins
I have been a long-time fan of my local bulk food store. They carry so many interesting and unique things that you don't find at the supermarket. When I saw this big bag of wheat bran for less than $1.50, my mind started racing with ideas about how I could use it. As a fan of the good old bran muffin, this was the first on my list to create with my wheat bran treasure!
1 1/2 cup wheat bran
1 cup buttermilk or sour milk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 dried fruit (diced dates, raisins, diced apricots, dried cranberries - you could also use chopped walnuts or chocolate chips)
Preheat oven to 375 degrees.
Line standard muffin pan (one dozen) with liners or spray with non-stick spray.
In a large bowl, mix wheat bran and buttermilk/sour milk together. Let stand for 10 minutes.
In another bowl, beat together the oil, egg, brown sugar and vanilla. Add to the bran/buttermilk mixture and combine.
Sift or whisk together the flour, baking powder, baking soda and salt. Stir into the wet mixture until just blended. Fold in fruit.
Divide batter evenly between the 12 muffin cups.
Bake for 15-20 minutes or until tops spring back when gently pressed or a toothpick inserted into the middle of the muffins comes out clean.
Remove muffins from baking tin immediately and allow to cool on a wire rack.