Oregon Hazelnut Corn Bran Muffins

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Oregon Hazelnut Corn Bran Muffins

Oregon Hazelnut Corn Bran Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Standing Time: 8 hours
Total Time: 8 hours 35 minutes
Course: Breads
Cuisine: American
Keyword: bran flakes, cornmeal, hazelnuts
Servings: 12 muffins

Ingredients

  • 1 cup milk
  • 1/2 cup bran flakes
  • 1/4 cup butter 1/2 stick
  • 3 tablespoons brown sugar
  • 1 large egg room temperature
  • 1 teaspoon oil
  • 1 cup white flour
  • 1/2 cup corn meal
  • 1/2 cup Oregon hazelnuts roasted and chopped
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions

  • Combine milk and bran flakes in medium bowl and let stand at room temperature 8 hours or overnight.
  • Preheat oven to 400°F. Grease twelve 2 1/2-inch muffin tins.
  • Cream butter with sugar in large bowl. Stir in egg and oil, blending well. Fold in flour, corn meal, hazelnuts, baking powder, salt and bran mixture until dry ingredients are just moist. Divide batter in muffin tins.
  • Bake about 20-25 minutes or until tester comes out clean. Cool 7 minutes.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Oregon Hazelnut Corn Bran Muffins
Amount per Serving
Calories
167
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
28
mg
9
%
Sodium
 
222
mg
10
%
Potassium
 
117
mg
3
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
216
mcg
24
%
Vitamin C
 
1
mg
1
%
Calcium
 
79
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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