Berry Bran Muffins Food

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 400 degrees F. Spray 12-cup muffin tin with non-stick baking spray.
• Combine sugar, egg and oil in a large bowl and stir together with a wire whisk. Add buttermilk and blueberry juice cocktail and stir with whisk until blended.
• Combine bran cereal, flour, baking soda and salt in a separate bowl. Add to juice mixture and stir just until dry ingredients are moistened. Fold in blueberries.
• Let mixture sit 20 minutes to allow cereal to soften.
• Scoop evenly into muffin cups. Bake for 18 to 20 minutes or until golden brown.

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.

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.

OAT BRAN BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 425ºF.
• Grease 12 muffin cups or line them with paper baking cups.
• In a mixing bowl, stir together the oat bran, sugar, baking powder, and salt.
• Add the milk beverage, egg whites, honey or molasses, oil, and blueberries. Mix with a spoon just until the dry ingredients are moistened. Do not over-mix.
• Fill the prepared muffin cups about three-quarters full.
• Bake for 15 to 17 minutes, or until golden brown.
• Let cool for 10 minutes in the muffin cups, before removing to a wire rack to cool completely.

BLUEBERRY-BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees. Butter 12 two-and-a-half-inch muffin cups or line them with fluted paper.
• Combine the bran cereal, whole- wheat flour, all-purpose flour, baking powder, baking soda and cinnamon in a bowl and stir to blend the ingredients. Set aside.
• Beat the butter until it is creamy and beat in the brown sugar. Stir in the eggs one at a time, then add one-third of the flour mixture. Stir in half the buttermilk, then repeat with another third of the flour mixture, the remaining buttermilk and the remaining flour mixture. Fold in the blueberries.
• Spoon the batter into the muffin cups. They should be not quite filled.
• Bake until the tops are firm to the touch and lightly browned, about 35 minutes.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400°F and line 12 muffin cups with papers or grease well.
• Combine flour, baking powder, baking soda, salt, in a bowl, mix well and set aside.
• Combine shortening and sugar with a hand mixer on medium until fluffy. Add molasses, eggs and milk. Beat until incorporated.
• Stir in juice and bran. Add dry ingredients and mix just until moistened.
• Toss blueberries with remaining 1 tablespoon flour and gently stir into mixture.
• Divide over prepared pans and bake 18-20 minutes.

MIXED BERRY MUFFINS

Steps:

• Pre-heat the oven to 180°c and line a 12-hole muffin pan with cupcake/muffin liners.
• Sift together the cake flour, baking powder and salt and set aside.
• In a separate bowl, combine the remaining ingredients and mix well.
• Pour the yoghurt mixture into the dry ingredients and mix to combine.
• Coat the berries in the 3 tablespoons of flour. Shake off the excess and fold into the muffin batter.
• Transfer the batter to the prepared muffin cases and place in the oven.
• Bake for 15-20 minutes until the muffins are gold brown and a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely before serving.
• Store in an airtight container in the fridge for 3-4 days.

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.

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 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.,

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.