Harriets Bran Muffins Food

CLASSIC WHEAT BRAN MUFFINS

Steps:

• Preheat oven to 350.
• Mix together Rogers Wheat Bran and buttermilk; let stand.
• Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
• Mix flour, baking powder, baking soda and salt.
• Add to the first mixture, stir until just blended and add the raisins.
• Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
• Bake at 350 for 15 to 20 minutes.
• Note: I bake mine for only 15 minutes and find them much moister.

HEARTY BRAN MUFFINS

Steps:

• In a large bowl, combine the bran, yogurt, applesauce and milk; let stand for 5 minutes. , Meanwhile, in a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine the egg substitute, molasses, oil, vanilla and bran mixture. Stir into dry ingredients just until moistened., Fill muffin cups coated with cooking spray two-thirds full. Bake at 400° 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.

HARVEST BRAN MUFFINS

Steps:

• Preheat oven to 375 F degrees.
• In a mixing bowl, combine wheat bran, flour, baking soda, salt and baking powder; stir well to blend.
• In a separate mixing bowl, beat egg.
• Add brown sugar, oil, buttermilk, molasses, raisins and chopped dried apricots and mix well to blend.
• Add liquid ingredients all at once to the dry ingredients.
• Stir until dry ingredients are just moistened.
• Line a 12 cup muffin baking pan with paper liners.
• Fill cups 3/4 full with mixture.
• Bake in preheated 375 F oven for 20 to 23 minutes or until tops spring back when lightly touched.
• Remove muffins to a wire rack to cool.
• As a variation, replace 1/2 cup natural wheat bran wih 1/2 cup of oat bran and then increase the buttermilk to 1 1/3 cups.

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!