Best 5 Raisin Bran Muffins Less Sugar Recipes
Indulge in the delightful flavors of our two enticing Raisin Bran Muffin recipes, specially crafted to satisfy your sweet cravings without overloading on sugar. The first recipe, "Classic Raisin Bran Muffins with Less Sugar," offers a wholesome and balanced treat that's perfect for breakfast or a quick snack. These muffins are packed with the goodness of raisins, bran flakes, and a hint of cinnamon, delivering a symphony of flavors in every bite.
Our second recipe, "Decadent Raisin Bran Muffins with Streusel Topping," takes indulgence to a whole new level. This recipe features a moist and fluffy muffin base, studded with plump raisins and bran flakes, topped with a delectable streusel crumble that adds a delightful crunch. Prepare to be tantalized by the irresistible aroma and flavors of these exceptional muffins.
SUGAR FREE RAISIN BRAN MUFFINS
Make and share this Sugar Free Raisin Bran Muffins recipe from Food.com.
Provided by Excessively Diverted
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix and set aside the flour, baking powder, salt and sugar packets in large bowl.
- Place bran flakes in milk and set aside 2 minutes.
- Add egg and oil and beat well.
- Add flour mixture and stir only until combined.
- Add nuts and raisins or dates.
- Pour into 12 greased muffin tins.
- Bake at 400 degrees for 20 minutes.
Nutrition Facts : Calories 174.8, Fat 7.7, SaturatedFat 1.6, Cholesterol 21.2, Sodium 283.6, Carbohydrate 24.2, Fiber 2.2, Sugar 6, Protein 4.2
RAISIN BRAN MUFFINS
Delicious Raisin Bran Muffins are easy to make breakfast muffins made with the classic raisin bran cereal we all know and love! The tasty cinnamon muffin surrounds bran flakes and tender bites of raisin and is absolutely perfect with a touch of honey or pat of butter!
Provided by Angela
Categories Breakfast Recipes Muffin Recipes
Time 31m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper muffin liners or coat with non-stick cooking spray.
- In a large mixing bowl, combine the dry ingredients including all-purpose flour, baking powder, salt, sugar, and cinnamon.
- Make a well in the center of the dry ingredients and add the cooled, melted butter, milk, egg, and vanilla extract.
- Mix the ingredients just enough to incorporate the dry flour into the wet ingredients.
- Add the raisin bran cereal, stir to combine. Allow the muffin batter to sit for up to 45 minutes if you want the bran flakes to take on the moisture from the batter. *These muffins are the only time I will ever argue that soggy cereal is best!
- Portion the muffin batter out into your prepared muffin tin, filling each muffin liner between 3/4 and full. Bake at 350 degrees F (175 degrees C) for 16-18 minutes, or until an inserted toothpick comes out clean.
- Remove the baked muffins and allow to cool in the muffin pan for 10 minutes. Serve warm for best results.
Nutrition Facts : Calories 167 kcal, Carbohydrate 26 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 185 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
EASY RAISIN BRAN MUFFINS
I got this recipe from the latest Everyday Food magazine. It sounded too easy to resist and it really was! It has just the right amount of sweetness. Yummy!
Provided by Hollyism
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. 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.
RAISIN BRAN MUFFINS
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
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
RAISIN BRAN MUFFINS
Who'd believe that muffins this tender and tasty could be quick and easy to make? The cereal adds a touch of sweetness and crunch. These are so nice to have on hand!
Provided by Taste of Home
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 204 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Reduce the amount of processed sugar. Measure sugar accurately by spooning it into a measuring cup and leveling it off with a knife. Do not scoop it directly from the bag with a measuring cup as this will result in more sugar than the recipe calls for.
- Choosing the right container. If muffins are to be stored overnight, store in an airtight container. Muffins may be stored on the counter for 2 days, refrigerated for 1 week, or frozen for up to 3 months.
- Toast raisin bran cereal slightly before using. This will add extra flavor to the muffins.
- Raisin Bran Muffins can be made in a conventional oven, convection oven, or air fryer. Adjust baking time accordingly. Note: reduce temperature by 25 degrees when baking muffins in an air fryer.
- Spray muffin tins very well with baking spray. If you do not have baking spray, brush melted butter on muffin cups before adding batter.
- Batter should be lumpy, do not overmix.
- For a crunchier texture, sprinkle turbinado sugar on top of muffins before baking.
- Place muffin tins in center of oven. Do not place muffins on top of the stove while oven is heating as this can cause uneven cooking.
- Muffin tops will be tender and firm when muffins are finished baking. However, tops will continue to cook in hot muffin tins while cooling.
- Bake muffins until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Let muffins cool in pan for 5 minutes before turning them out onto a wire rack to cool completely.
Conclusion:
These delicious Raisin Bran Muffins are very easy to make and are a healthier choice than traditional muffins. They are full of flavor and are sure to be a hit with your family and friends. Serve warm with a glass of milk or your favorite beverage. Enjoy!
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