Blueberry Or Raisin Bran Muffins Food

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.

BLUEBERRY BRAN MUFFINS

Steps:

• Measure cereal into mixing bowl and stir in milk.
• Let sit a few minutes to soften.
• Stir in baking powder, salt, sugar, almond extract, egg and margarine.
• Mix well.
• Stir in flour.
• Gently fold in blueberries.
• Spoon into 12 muffins cups that you have sprayed well with Pam.
• Sprinkle more sugar on top of each muffin, if desired.
• Bake in preheated 400 degree oven for 25 minutes.

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.

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375f and grease a 12 cup muffin pan (or use paper cups).
• Toss cereal with sugar, flour, baking soda and salt. In a seperate bowl, whisk oil, egg and buttermilk. Add buttermilk mixture to cereal mixture and stir just until blended. Stir in blueberries and spoon into prepared muffin tin.
• Bake for 20 to 25 minutes, until tester inserted in the centre of a muffin comes out clean.

BLUEBERRY (OR RAISIN) BRAN MUFFINS

Steps:

• In bowl, stir lemon juice into milk to sour it.
• Stir in egg, oil and molasses.
• Set aside.
• In another large bowl, combine bran, both flours, sugar, lemon zest, baking powder, baking soda and salt.
• Add milk mixture and blueberries or raisins.
• Spoon mixture into muffin pan sprayed with nonstick spray.
• Bake at 375 F for 20-25 minutes.

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.,

RAISIN BRAN MUFFINS

Steps:

• Mix flour, sugar, baking soda, and salt in a large bowl.
• Beat egg in small bowl, then stir in milk and oil.
• Add to flour mixture; stir just until moistened.
• (batter will be lumpy).
• Stir in cereal.
• Spoon batter into muffin pan that has been sprayed with no stick cooking spray filling each cup 2/3 full.
• Bake at 400 degrees 20 to 25 minutes or until lightly browned.

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.

LOW FAT BLUEBERRY CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Line muffin tray with baking cups.
• Put bran cereal and milk in a bowl.
• Let sit for 3-5 minutes.
• Once cereal is softened add egg and oil.
• Mix well.
• Add flour, sugar, baking powder, and salt.
• Stir until combined.
• Add blueberries and cranberries.
• Put batter in muffin pan cups place in preheated oven and bake approximately 20 minutes or until golden.