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How To make Peanut Butter/Bran Muffins
1/2 c Whole Wheat Flour
1/3 c Bran
2 ts Baking Powder
1 tb Sugar
1 Egg
1/4 c Peanut Butter
1/2 c Lowfat Milk
1/3 c Peanuts, chopped
Combine the flour, bran, baking powder and sugar in a bowl. Add the remaining ingredients and blend. Spoon into oiled muffin tins or paper muffin cups. Bake in a 375-degree oven for 15 to 20 minutes. Makes 8 One Muffin = Calories: 140 Carbohydrates: 12 Protein: 6 Fat: 9 Sodium: 104 Potassium: 184 Cholesterol: 35 Exchange Value: 1 Bread Exchange + 2 Fat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
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How To Make Classic Bran Muffins | Allrecipes.com
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See how to make yummy bran muffins from scratch. The brown sugar, vanilla, and raisins give these muffins a deep sweetness that your family will love. And they are full of fiber, a great way to start the day.
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EAT | RASPBERRY BRAN MUFFINS
These bran muffins are so awesome because you can keep the batter in your fridge for 2 weeks. Bake a few at a time or a whole tray! So yummy, so healthy! Subscribe for new recipes every Saturday. =)
Ingredients
- 1/2 cup boiling water
- 1/2 cup bran twig cereal
- 1 large egg
- 1/3 cup vegetable oil
- 1 1/4 cups buttermilk*
- 1 1/4 cups flour
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups bran twig cereal
- 1 cup raspberries (I use frozen ones that I thaw in the fridge)
* If you don't have buttermilk, you can use 1.25 cups of milk and 1 tbsp + 1 tsp white vinegar (or lemon juice).
Directions (the key is that you need to refrigerate these overnight!)
1. In a small bowl, pour the boiling water over 1/2 cup of bran cereal. When it cools (at least 15 minutes) add vegetable oil and egg.
2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder, salt, sugar and brown sugar in a different, big bowl.
3. Add buttermilk and mix. Stir in remaining cereal, then the softened bran mixture. Add the raspberries. Cover the batter and refrigerate it overnight.
4. When you're ready to bake, preheat the oven to 375°F. Put liners or nonstick spray in muffin tin. Stir the batter then fill muffins up about 3/4 of the way full.
5. Bake about 12 minutes, until a tester inserted in the center comes out clean. Remove from the oven and cool.
The batter will keep for 2 weeks in the fridge. You can bake a few muffins at a time; just fill the rest of your tin with a little water to prevent it from burning.
Good luck!
And let me know what kind of muffins you want to see us make next!
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Baking All-Bran Muffins!!
All-Bran Muffins are an all time favorite! Nothing is better than a warm muffin in the morning! Anyone can bake these! Very easy recipe for a breakfast (or late night) treat!
Recipe
Soak
1.5 cup All-Bran in 3/4 cups milk
Add
1 egg and 1/4 a cup of butter
Sift and add
1 cup flour , 1/2 tsp of salt, 2 and 1/2 tsp of baking powder and 1/2 cup of sugar
Add cinnamon and Vanilla extract to taste (one tsp each)
Bake at 400 for 13-17 min or until toothpick comes out clean
serve and enjoy! Freeze to preserve
Homemade Bran Muffins (the BEST healthy recipe!)
How to make super healthy bran muffins that are extra soft, moist, and perfect for breakfast! RECIPE:
Homemade bran muffins are so delicious and easy to make from scratch, you'll never need to spend money buying a box mix again.
For more vegan and healthy breakfast recipes, be sure to subscribe to our YouTube channel. You can also find more of our recipes on Instagram:
Healthy Muffins Recipe | How To Make Low Fat Banana Bran Muffins
Healthy Muffins Recipe | How To Make Low Fat Banana Bran Muffins
Healthy Pizza Dip:
Frozen Greek Yogurt Brittle:
Instructions and macros:
In a medium sized bowl add 1 3/4 cup (100g) wheat bran
1/2 Cup (40g) oats
1 1/2 Tbsp (18g) sugar substitute
1/2 Tbsp (5g) ground cinnamon
1 Tsp baking powder
Pinch of salt
Combine and set aside
In a separate bowl get together your wet ingredients
2 mashed bananas
1/2 Cup (122g) unsweetened applesauce
1/2 Cup (113g) non-fat greek yogurt
1 Egg & 2 egg whites
1 Tsp of vanilla extract
Mix thoroughly
Pour wet into the dry and combine
Pour batter into a well greased muffin tin and fill the tins to the top
You should end up with about 7 muffins
Bake at 350 degrees | 177 Celsius for 45-50 minutes
Macros: 133 Calories, 1.5g Fat, 25g Carbs (7.5g fiber), 6.5g Protein
Home made Bran muffins honor of Bran flakes