Baby Bran Muffins Recipe Recipe 45 Food

WORLD'S BEST BRAN MUFFIN

Steps:

• Heat oven to 400°F.
• In a food processor, finely blend half the cereal until it resembles fine crumbs. Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda, and salt; set aside.
• In a separate bowl, combine butter, eggs, yogurt, molasses and vanilla. Stir together wet and dry ingredients until just combined. Do not over mix.
• Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with raw sugar crystals, if desired.
• Bake until muffins spring back when touched, 15 to 18 min. Remove from the tin and allow to cool slightly.

BABY BRAN MUFFINS

Steps:

• 1) Preheat oven to 375 degrees. Lightly spray a mini muffin tin with cooking spray, set aside. In a bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• 2) In a separate large bowl combine the bran and milk. Let sit for 5 minutes. Add the egg and oil, and beat until blended.
• 3) Add the flour mixture to the bran mixture and stir until just combined. Add the currants and fold in gently. Do not overmix!! Fill muffin tins 2/3 full and bake for about 12-15 minutes or until a toothpick inserted into the center comes out clean.

BABY BRAN MUFFINS

Steps:

• Preheat oven to 425F degrees, racks in the middle.
• In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
• Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
• Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.

BRAN MUFFINS

Steps:

• Preheat oven to 350c. In one bowl combine the bran flakes and buttermilk. Let sit for 15 minutes stirring a few times.
• In a seperate bowl whisk together the oil and eggs. Stir in brown sugar and vanilla until well mixed.
• Then stir in the bran mixture. Make sure to mix well.
• In a separate bowl whisk together the flour, baking soda, baking powder and salt. Combine the bran mixture with the flour mix.
• Fill muffin cases about 2/3 full for an even rise. Bake for 25 minuets. Let cool and enjoy.

BRAN MUFFINS A LA BRIAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.
• In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full.
• Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.

MOM'S BRAN MUFFINS

Steps:

• Cream butter and sugar.
• Add eggs and beat well.
• Add molasses and bran and milk.
• Mix well.
• Add dry ingredients and stir just until blended inches.
• Fill Lined muffin tins 2/3 full.
• Bake 375 for 15-20 min.

BRAN MUFFINS

Steps:

• Stir together flour, baking powder, salt, and sugar. Set aside.
• Measure cereal and milk into large mixing bowl. Stir to combine.
• Let stand 1 to 2 minutes, until cereal is softened.
• Add egg and shortening. Beat well.
• Add flour mixture, stirring only until combined.
• Portion batter evenly into 12 baking cups.
• Bake in a 400°F oven for about 25 minutes or until lightly browned.

BRAN MUFFINS

Steps:

• Mix ingredients altogether.
• Spoon into muffin tins.
• I use the paper muffin cups to make clean up easier.
• Bake for 15 minutes at 425 degrees until light brown.

BIG BATCH BRAN MUFFINS

Steps:

• Preheat oven to 400, prep a muffin tin.
• Reserve 1/2 cup of skim milk and 1/2 cup buttermilk.
• Mix remaining buttermilk and skim milk with cereal. Allow to sit through following steps.
• Sift together sugar, brown sugar, flours, baking soda, baking powder, spices. Make sure everything is evenly mixed and distributed.
• Beat together eggs, molasses, vanilla, oil, and the reserved milk from step one. Change the amount of oil as desired - these work well as both lowfat muffins and as high-rising, moist, munchy indulgent muffins with the full amount. 2/3 cup is a good compromise.
• Add the flour-sugar dry mixture to the soaked bran flakes. Stir.
• Add the oil-egg-milk wet mixture to the batter. Stir.
• Add more raisins to taste, more whole wheat flour or milk to adjust consistency of batter.
• Bake for 16-20 minutes per batch in the 400 degree oven.