Bran Flakes Muffins With Raisins Food

RAISIN BRAN MUFFINS THAT WORK

Steps:

• Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
• In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
• Stir in bran; let stand for 5 minutes.
• In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
• Carefully stir in raisins, being careful not to overmix.
• Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
• Spoon into paper-lined muffin cups, filling right to the top.
• Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
• As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
• Remove muffins from pan and cool on rack.

BRAN MUFFINS

Steps:

• 1. Preheat oven to 400°F (200°C ). Lightly coat muffin pans with non-stick spray or line with paper baking cups.
• 2. Combine whole wheat flour, soy flour, flake cereal, baking powder, baking soda, cinnamon, cloves, and raisins in a mixing bowl. Set aside.
• 3. Place milk, eggs, oil, and sugar into the Vitamix container and secure lid.
• 4. Select Variable 1.
• 5. Turn machine on and slowly increase speed to Variable 4 or 5.
• 6. Blend for 10 seconds.
• 7. Pour wet mixture into the dry ingredients and mix gently by hand to combine.
• 8. Fill muffin pan 2/3 full. Bake for 15-20 minutes or until golden brown.

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.

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!

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.

BANANA-ORANGE BRAN MUFFINS WITH PECANS AND RAISINS

Steps:

• Preheat oven to 400 degrees.
• Spray 12-cup muffin tin with nonstick cooking spray and set aside.
• In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil.
• Stir in bran flakes, let sit about 15 minutes to soften cereal.
• In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt.
• Add to cereal mixture and stir just until combined.
• Gently fold in raisins and pecans. Spoon batter evenly into muffin tins.
• Bake 20 to 25 minutes or until done.
• Cool 5 minutes in tin.

BRAN FLAKE MUFFINS

Steps:

• Heat oven to 400°F.
• Combine flour, sugar, baking powder, cinnamon and salt in large bowl.
• Whisk egg, milk and oil in separate bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in remaining ingredients just until blended.
• Spoon into 12 paper-lined muffin cups.
• Bake 20 to 25 min. or until tops are lightly browned and toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool slightly.