I’m one of seven which means it was pretty much always complete chaos in our house even though number 6 and 7 didn’t come until I was in college. Once we all got home the kitchen became the main area activity, we were always “starving” but sometimes it was a struggle to find something quick and easy. Which is why now, I try to have a lot of quick and easy snacks on hand for easy grabbing and going, when necessary of course.
I just got back from visiting my family in New York for the holidays and not much has changed. The kitchen is still the main area of activity especially as the kids start to arrive home from school. While I was there I made them a couple of quick and easy snacks for them to be able to grab and go. Next time I’m there these Kellogg’s Raisin Bran® Muffins will be a must.
My favorite part about these muffins is that they are super easy to make. My mom is crazy busy, she works full time, has seven kids, and volunteers her time. Everything she makes needs to be time efficient. These muffins take about 10 minutes to prepare and 20 minutes to bake.
Preheat your oven to 400 degrees Fahrenheit. Whisk together 1 1/4 cups all-purpose flour, 1/2 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Set aside.
Whisk together 1 tablespoon sugar and 1/2 teaspoon cinnamon, Set aside.
Preheat your oven to 400 degrees Fahrenheit. Whisk together 1 1/4 cups all-purpose flour, 1/2 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Set aside.
Whisk together 1 tablespoon sugar and 1/2 teaspoon cinnamon, Set aside.
In a large bowl combine 3 cups Raisin Bran and 1 1/4 cups milk. Let stand until the cereal has begun to soften.
Whisk in one egg and 1/4 vegetable oil.
Add the flour mixture to the wet mixture.
Fold in 1/2 cup semi-sweet chocolate morsels
Spray your muffin tin with non stick cooking spray. Then fill each hole about 3/4 of the way up with the batter. Sprinkle with cinnamon/sugar mix
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
What makes these muffins super quick is their ability to freeze. After the muffins have cooled place them on a cookie sheet and let freeze. Once the muffins are frozen place in a freezer storage bag in the freezer. When the kids are hungry for an after school snack all they have to do is grab the muffin, wrap it in a paper towel and place it in the microwave for 1 minute. Alternatively you can place it in the toaster oven for approximately 3 minutes.
In addition to being a great after-school snack they can also be a quick and easy on the go breakfast!
Want more quick and easy after school snacks?Check back next week for more #GreatStart Tips from Kellogg’s or visitkelloggs.com/greatstartstips.
Kellogg’s® believes that From Great Starts Come Great Things®. So we’re helping Moms start every day with a tip from the top athletes of TeamKellogg’s™ and Team USA dietitians. The thirty days leading up to the Sochi 2014 Olympic Winter Games will each feature fun pieces of advice to help families fuel just like the athletes of TeamKellogg’s. To see all 30 tips, visitKelloggs.com/GreatStartsTips.
Disclosure:Compensation was provided byKellogg’s via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions ofKellogg’s.
It was discontinued, says Krusteaz, because " it did not succeed in the marketplace. " Q: Why can't I buy this mix anymore? It was a family favorite. This was an amazingly good muffin mix!
They are made with whole wheat white flour and bran flakes, so they are full of heart-healthy fiber. Coconut oil keeps them super moist. California raisins give them just the right amount of sweetness along with extra fiber, potassium and 6% of your daily iron (per serving).
Wheat bran is highly nutritious and an excellent source of fiber. It may benefit digestive and heart health and could even reduce breast and colon cancer risk.
Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance.
It should be no surprise that studies show wheat bran can relieve constipation and improve digestion. The outer layer of the wheat kernel is a fiber force with a whopping 25 grams per cup. Sprinkle it over your oatmeal, eat a bowl of bran cereal, or whip up a batch of bran muffins.
Is having a bran muffin every day a healthy choice? It's not horrible, but it sounds better than it is. A bran muffin is still a muffin, a kind of bread or cake, made with flour and sugar, high in calories and carbs. An occasional muffin won't do you in, but a daily muffin habit can add pounds.
Uncle Sam Skinner's Raisin Bran with Whole Wheat Berry Flakes and Raisins. This raisin bran tastes just like the sugary stuff only ... without all the sugar. There's still some, but under the 10 grams, and there's zero added sugar (all of the sweet stuff comes from the raisins).
Because it's a great source of insoluble fiber, wheat bran helps keep you regular and promotes digestive health. It's also been shown to reduce symptoms of bloating and discomfort and increase healthy bacteria in the gut, as it's rich in prebiotics (which are the food for the beneficial probiotic bacteria).
Oven temperature directly affects a muffin's texture and how well it rises. Muffins baked at too high of a temperature will produce an overly cooked outer crust and an undercooked filling. Muffins cooked at low temperatures for too long may dry out, creating an unpleasant texture and taste.
Turn boring bran muffins up a notch by adding delicious and healthful mix-ins such as shredded carrots, coconut and dried cherries. Served warm with butter, this muffin can run with the best of 'em. Blog post updated October 2023.
But adding too much baking powder may also explain why your muffins are turning out the way they do. According to the great website, joyofbaking.com, too much baking powder can cause the batter to rise rapidly and then collapse. The result is a baked good with a coarse, fragile crumb and a fallen centre.
There are four main categories that you want it to include in your diet while planning for a diabetic diet food list, especially for breakfast. It must contain:Fiber like whole grain bread, whale wheat, bran muffins, and oatmeal varieties. Lean protein like eggs, beans, fish, or nuts.
Yes, you'll get a decent dose of fiber thanks to the bran, but larger versions can have more than 400 calories and contain around 13 grams of fat. Also, many store-bought bran muffins actually contain more white flour than fiber-rich bran, while packing unwanted sugar and sodium as well.
Muffin was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink.
Here's the problem with the bran muffin: Although bran can help lower LDL cholesterol, the butter, sugar and eggs aren't doing your LDL levels any favors. While this bran muffin may not raise your cholesterol, it certainly won't help you lower it. And lowering harmful cholesterol levels is what most of us need to do.
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Kellogg’s® believes that From Great Starts Come Great Things®. So we’re helping Moms start every day with a tip from the top athletes of TeamKellogg’s™ and Team USA dietitians. The thirty days leading up to the Sochi 2014 Olympic Winter Games will each feature fun pieces of advice to help families fuel just like the athletes of TeamKellogg’s. To see all 30 tips, visitKelloggs.com/GreatStartsTips.
