Blackberry Oat Bran Muffins Food

BLACKBERRY-OAT BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt.
• In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla until combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk, and beat until combined. Fold in blackberries.
• Divide batter among muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in center of a muffin comes out with moist crumbs attached, 20 to 25 minutes, rotating pan halfway through. Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely.

BERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
• Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

INCREDIBLE OAT BRAN MUFFINS, PLAIN, BLUEBERRY OR BANANA

Steps:

• *Blueberry or banana variations are at bottom.
• Pre-heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups.
• Combine dry ingredients. Add milk, egg, honey, and oil; mix just until ingredients are moistened.
• Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.
• *NOTE: You can stir in 1/2 cup frozen blueberries or 1 medium ripe mashed banana for a fruity variation.
• These are also great the next day cold if you seal them in a baggy or stick em in a container to keep em fresh.

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.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

BLACKBERRY 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.

GLUTEN-FREE BLACKBERRY OAT MUFFINS

Steps:

• Combine oats and almond milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, 8 to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup nonstick muffin tin with paper liners.
• Stir egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom into the oat-milk mixture. Fold in blackberries. Divide batter among the muffin cups, about 1/4 cup each. Top each muffin with 1 tablespoon blueberries.
• Bake muffins in the preheated oven until tops spring black when touched, 30 to 35 minutes. Let cool in tin for 10 minutes. Serve warm or wrap airtight and refrigerate for up to 2 days. Can be frozen for up to 3 months.

HUCKLEBERRY MUFFINS WITH OAT BRAN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
• Pour almond milk, eggs, and canola oil into a large bowl. Stir in oat bran with a wire whisk and blend well. Add flour mixture and mix until just incorporated into the batter. Fold in huckleberries.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until lightly browned on top, about 20 minutes. Remove from the oven and let stand for 5 minutes before transferring to a serving platter or wire rack to cool completely.

BLUEBERRY OAT BRAN MUFFINS

Steps:

• Combine whole wheat flour, oat bran, wheat germ, brown sugar, lemon rind, baking powder, baking soda and salt in a large bowl. Mix well.
• In a measuring cup, combine eggs, buttermilk, vegetable oil and blueberries.
• Add batter to muffin cups and bake in a 400 oven for 20 minutes.

HEALTHY BLUEBERRY OAT BRAN MUFFINS

Steps:

• Preheat oven to 375°. Makes 12 muffins.
• Add buttermilk to oat bran and let stand.
• In another bowl combine flour, baking powder, baking soda and salt, set aside.
• In large bowl beat vegetable oil, egg, sugar and vanilla together.
• Add buttermilk-bran mixture to liquids and stir well.
• Add dry ingredients all at once and stir until ingredients are just blended.
• Gently stir in blueberries.
• Spoon into prepared muffins tins. Either paper lined or greased.
• Bake 20-25 minutes or until tops are golden.
• NOTE--1 1/2 tablespoons lemon juice with milk added to make 1 1/2 cups may be substituted.

BLUEBERRY OAT BRAN MUFFINS

Steps:

• Mix dry ingredients in large bowl. Add combined wet ingredients. Fold in blueberries. Coat bottoms only of muffin tin. Fill 3/4 full. Bake at 350°F for about 15 minutes.
• Allow to sit for 5 minutes before removing from pan.
• These freeze well.

EASY OAT BRAN MUFFINS

Steps:

• In a large bowl, combine cereal, brown sugar and baking powder. Combine egg, milk, molasses and oil; mix well. Add to dry ingredients and stir just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 15-17 minutes or until muffins test done. Cool in the pan 10 minutes before removing to a wire rack.