Best 10 Bran And Currant Muffins Recipes

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Indulge in a delightful journey of flavors with our collection of Bran and Currant Muffins recipes. These wholesome and irresistible muffins are a perfect blend of nutty bran, plump and juicy currants, and a touch of sweetness. With a variety of recipes to choose from, including vegan and gluten-free options, there's a perfect Bran and Currant Muffin recipe for every taste and dietary preference. Dive into the world of these delectable muffins, and discover the perfect addition to your breakfast, brunch, or afternoon tea.

Let's cook with our recipes!

BRAN MUFFINS



Bran Muffins image

These moist, flavor-packed Bran Muffins are a classic and this recipe is the best ever!

Provided by Shauna Sever - Midwest Made

Categories     Muffins

Number Of Ingredients 11

3 cups bran flake cereal, finely crushed (*see note)
1 1/4 cups all purpose flour
2/3 cup light brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
3 tablespoons turbinado sugar for sprinkling

Steps:

  • Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.
  • In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.
  • Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.
  • Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 254 calories, Sugar 18.1 g, Sodium 398.1 mg, Fat 9.2 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 1.7 g, Protein 4.5 g, Cholesterol 21.3 mg

BRAN AND CURRANT MUFFINS



Bran and Currant Muffins image

Unprocessed wheat bran and currants make these muffins high in fiber; they're sweetened with fruit juice and molasses.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 9

Number Of Ingredients 12

3 tablespoons canola or vegetable oil, plus more for oiling pans
1 cup unprocessed wheat bran
1/2 cup prune juice
1/2 cup plain nonfat yogurt
1/2 cup currants
3 tablespoons unsulfured molasses
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Heat oven to 400 degrees. Lightly oil nine standard-size muffin cups, or line them with paper liners.
  • Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
  • Spoon batter into muffin cups, filling each about three-quarters full. Bake in the center of the oven for 20 minutes.
  • Turn muffins out of the pan, and let them cool on a rack.

Nutrition Facts : Calories 187 g

CLASSIC BRAN MUFFINS



Classic Bran Muffins image

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Provided by Janet Kalman Villada

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix together wheat bran and buttermilk; let stand for 10 minutes.
  • Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  • Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g

BRAN-CURRANT MUFFINS



Bran-Currant Muffins image

These are moist and flavorful, just pleasantly sweet. The recipe makes quite a lot of muffins, but the batter will keep in the fridge for up to 6 weeks. From the back of a box of Sun-Maid Zante Currants. I'm sure raisins or other dried fruits would work as well, but the currants are delightful.

Provided by pattikay in L.A.

Categories     Quick Breads

Time 35m

Yield 30 muffins

Number Of Ingredients 11

3 cups whole all-bran cereal (I use All Bran)
2 cups buttermilk
1 cup water
1/2 cup vegetable oil
2 eggs, beaten
1 cup packed brown sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups dried currants

Steps:

  • Place bran cereal in a large mixing bowl. Pour in buttermilk, water and oil - stir well and let sit for a few minutes for the bran to soften.
  • Mix in eggs and brown sugar.
  • Add dry ingredients all at once, stir in just enough to combine.
  • Fold in currants.
  • This will make about 30 muffins, so grease as many muffin tins as you need and fill the cups 2/3 full.
  • Bake at 375 for about 17-20 minutes (depending on how your oven behaves).
  • Store remaining batter in a tightly-covered container in the refrigerator for up to 6 weeks.

Nutrition Facts : Calories 145.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 14.8, Sodium 145.1, Carbohydrate 25.8, Fiber 2.5, Sugar 13.7, Protein 3.1

MOIST BRAN MUFFINS



Moist Bran Muffins image

These tender, slightly sweet muffins are a tasty way to round out any meal. The recipe makes a small quantity for a couple or a single person.-Mildred Ross, Badin, North Carolina

Provided by Taste of Home

Time 30m

Yield 4 muffins.

Number Of Ingredients 7

1/2 cup All-Bran
1/2 cup 2% milk
2 tablespoons canola oil
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 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 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.

RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 10

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

Steps:

  • 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. 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.

Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g

OAT BRAN, CURRANT MAPLE MUFFINS



Oat Bran, Currant Maple Muffins image

These muffins are really actually good for you and taste great! If you don't like currants you can sub raisins, craisins, or another dried fruit. From Chris Carmichael.

Provided by MythThyng

Categories     Quick Breads

Time 30m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 9

1 cup oat bran
1 cup unbleached all-purpose flour
1 tablespoon fresh baking powder
1 teaspoon salt
1 cup currants
1 1/2 cups 2% low-fat milk
1/3 cup maple syrup (REAL MAPLE)
3 tablespoons canola oil (sometimes I use Olive Oil)
1 large egg

Steps:

  • Preheat oven to 400°F.
  • In large mixing bowl combine bran, flour, baking powder & salt.
  • In another bowl mix currants, milk, syrup, oil & egg.
  • Combine all of the ingredients (wet & dry) and stir gently.
  • There can be lumps in the batter.
  • Grease a 12-muffin tin and fill each cup 3/4 full with batter.
  • Bake 15-20 minutes.
  • **Can be refrigerated/frozen in a tightly sealed container.

Nutrition Facts : Calories 167.4, Fat 5.2, SaturatedFat 0.9, Cholesterol 20.1, Sodium 305.2, Carbohydrate 29.8, Fiber 2.3, Sugar 15.1, Protein 4.5

DEEP DARK OLD RECIPE BRAN MUFFINS



Deep Dark Old Recipe Bran Muffins image

Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.

Provided by LorrieT1

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 1h30m

Yield 18

Number Of Ingredients 10

2 ½ cups wheat bran
1 ½ cups sifted all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
2 eggs
1 ½ cups buttermilk
½ cup white sugar
¼ cup molasses
2 ½ tablespoons vegetable shortening, melted
½ cup chopped raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
  • Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Cholesterol 21.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 265.8 mg, Sugar 11.9 g

RED CURRANT MUFFINS



Red Currant Muffins image

Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.-Jane Larter, Hallock, Minnesota

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon grated orange zest
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup red currants
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.

Nutrition Facts :

BRAN AND CURRANT MUFFINS



Bran and Currant Muffins image

Make and share this Bran and Currant Muffins recipe from Food.com.

Provided by keeney

Categories     Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 12

3 tablespoons vegetable oil
1 cup unprocessed wheat bran
1/2 cup prune juice
1/2 cup plain nonfat yogurt
1/2 cup currants
3 tablespoons unsulphured molasses
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners.
  • Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX.
  • Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
  • Turn muffins out of pan, and let them cool on a rack.
  • Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.

Nutrition Facts : Calories 173.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 23.8, Sodium 261.8, Carbohydrate 29.4, Fiber 3.8, Sugar 12.6, Protein 4.3

Tips:

  • Use fresh, ripe fruit. This will give your muffins the best flavor and texture.
  • Don't overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins in a preheated oven. This will help them rise evenly.
  • Let the muffins cool completely before frosting or serving. This will help them hold their shape.

Conclusion:

Bran and currant muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect bran and currant muffins every time.

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