All Bran Blueberry Muffins Food

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

THE VERY BEST BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375°F Lightly spray muffin pans.
• In large bowl, combine cereal with milk, let stand 10 minutes.
• In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
• Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
• Pour over dry ingredients and sprinkle with blueberries.
• Stir just until moistened.
• Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
• Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
• If using frozen blueberries, do not thaw before adding to the muffins.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven 350°F.
• Combine All Bran and Wheat bran together.
• Stir in buttermilk and let sit for 5 minutes.
• Stir in liquid eggs, oil and vanilla; set aside.
• In separate bowl combine flour,Splenda, baking soda, baking powder and cinnamon.
• Stir into cereal mixture just until moistened. Stir in berries.
• Divide batter among muffin tins.
• Bake 25 minutes or until tester inserted comes out clean.
• Can be frozen.
• Tip; Frozen berries work.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375f and grease a 12 cup muffin pan (or use paper cups).
• Toss cereal with sugar, flour, baking soda and salt. In a seperate bowl, whisk oil, egg and buttermilk. Add buttermilk mixture to cereal mixture and stir just until blended. Stir in blueberries and spoon into prepared muffin tin.
• Bake for 20 to 25 minutes, until tester inserted in the centre of a muffin comes out clean.

BLUEBERRY NUT OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
• In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
• Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.

BLUEBERRY ORANGE BRAN MUFFIN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

DIABETIC BLUEBERRY ALL-BRAN MUFFINS

Steps:

• Stir together Flour, Splenda,Baking Powder,& Salt. Set aside.
• In large mixing bowl,combine cereal & milk. Let stand 5 minutes or till softened.
• Add egg & applesauce. Beat well.
• Add flour mixture. Fold in blueberries.
• Spoon into paper lined & ( Pam) sprayed muffin pans.
• Bake 400 * 15 - 20 minutes. Makes 12.

LOW-FAT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

THE ORIGINAL ALL BRAN MUFFINS

Steps:

• Combine cereal and milk. Let stand 1/2 hour.
• Add egg and oil; beat well.
• Add rest of ingredients. Beat just until combined.
• Put into muffin pans sprayed with Pam.
• Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 400 degrees. Grease a standard 12-cup muffin tin or line with paper liners.
• In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
• Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.

BLUEBERRY-BRAN MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,