Basic Buttermilk Bran Muffins Food

BUTTERMILK BRAN MUFFINS

Steps:

• Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
• Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
• Best served warm with or without butter.
• *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.

BUTTERMILK BRAN MUFFINS

Steps:

• In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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!

BASIC BUTTERMILK BRAN MUFFINS

Steps:

• Preheat oven to 400 F and prepare muffin tins.
• In a large bowl whisk together oil, sugar and eggs. Stir in molasses, buttermilk and vanilla.
• In another bowl whisk the bran, flours, baking powder, baking soda and salt.
• Add to wet mixture and stir just until combined. (Don't worry if it's still a bit lumpy.)
• Spoon into prepared tins.
• Bake for 12-15 minutes until top springs back when lightly touched.
• Allow to cool slightly before removing from the pan.
• These will last in a tin on the counter for a week. Freeze up to three months.

BUTTERMILK BRAN MUFFINS

Steps:

• Position a rack in the center of the oven and preheat to 350°.
• Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.
• In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.
• In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.
• Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

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.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

BUTTERMILK BRAN MUFFINS

Steps:

• Preheat oven to 425°F If using a dark,non-stick muffin tin, preheat to 400°F.
• Combine the bran, the currants and the wet ingredients through the vanilla in a bowl, stir well.
• Set aside for 20 minutes, or refrigerate up to overnight.
• Whisk together remaining ingredients in a large bowl.
• Stir in the bran mixture until barely combined.
• Spoon batter into well greased muffin tin (or use baking cups).
• Bake for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.
• Remove from pans immediately and cool on a rack.

EASY BRAN MUFFINS

Steps:

• Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.