All Bran Muffins Food

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.

ALL BRAN MUFFINS

Steps:

• Combine cereal and milk in medium size bowl. Set aside for 15 minutes.
• Combine flour, sugar, baking powder, and cinnamon in another bowl. Mix well.
• Add egg white and applesauce to cereal/milk mixture. Mix well.
• Stir in flour mixture. Stir until moistened. Add a splash of extra milk if batter seems too dry.
• Fold in raisins.
• Spray muffin tins well with no-stick spray. Do not use paper baking cups. Divide the batter into 12 muffin cups.
• Bake at 350 deg for 15-17 minutes, or until toothpick inserted into the middle comes out clean.
• Let muffins cool in the muffin tin for 5 minutes before removing.

BEST ALL-BRAN MUFFINS

Steps:

• Stir dry ingredients together. Set aside.
• Measure cereal and milk into mixing bowl. stir to combine.
• Let stand 1-2 minutes or until cereal is softened. Add egg and oil. Beat well.
• Add dry ingredients to cereal mixture only until combined.
• Portion batter into 12 greased 2 1/2 in, muffin cups evenly.Bake for 25 minutes at 400 degrees. Enjoy!

BRAN MUFFINS

Steps:

• 1. Preheat oven to 400°F (200°C ). Lightly coat muffin pans with non-stick spray or line with paper baking cups.
• 2. Combine whole wheat flour, soy flour, flake cereal, baking powder, baking soda, cinnamon, cloves, and raisins in a mixing bowl. Set aside.
• 3. Place milk, eggs, oil, and sugar into the Vitamix container and secure lid.
• 4. Select Variable 1.
• 5. Turn machine on and slowly increase speed to Variable 4 or 5.
• 6. Blend for 10 seconds.
• 7. Pour wet mixture into the dry ingredients and mix gently by hand to combine.
• 8. Fill muffin pan 2/3 full. Bake for 15-20 minutes or until golden brown.

CLASSIC FROM THE BOX ALL BRAN MUFFINS RECIPE

Steps:

• Stir flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minutes or until softened. Add.
• egg and oil. Beat well. Add flour mixture, stirring only until combined.
• Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with.
• cooking spray. Bake at 400 degrees for about 15-20 mins or until lightly browned.
• Serve warm. Yield: 12 muffins.
• This from the All-Bran cereal box!

MOLASSES BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
• Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

HEALTHIER BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Sift together the salt, sugar, flour, and baking powder in a large bowl. In a separate bowl, combine the bran cereal and soy milk; allow to rest for 5 minutes before whisking in the olive oil and egg whites. Fold the dry ingredients into the wet. Spoon batter into muffin cups.
• Bake in preheated oven until lightly browned, about 20 minutes.

KELLOGG'S ALL-BRAN MUFFINS

Steps:

• Stir together flour, sugar, baking powder and salt. Set aside.
• In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minute or until cereal softens.
• Add egg, applesauce, and banana (if using). Beat well.
• Add flour mix, stirring only until combined.
• Portion batter evenly into 2 1/2-inch muffin-pan cups coated with cooking spray.
• Bake at 400° about 20 min or until lightly browned. Serve warm.

THE ORIGINAL ALL-BRAN MUFFINS

Steps:

• 1. Stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.3. Bake at 400°F about 20 minutes or until golden brown. Serve warm. VARIATIONS: * For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.* For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

BRAN MUFFINS

Steps:

• Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.

CLASSIC BRAN MUFFINS

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!

BEST BRAN MUFFINS

Steps:

• In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

BRAN MUFFINS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
• Add eggs, shortening and buttermilk; mix well.
• Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
• Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

BRAN MUFFINS

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.