Harvest Bran Muffins Food

CRANBERRY HARVEST MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
• Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

HEALTHY HARVEST BREAKFAST MUFFINS

Steps:

• Preheat oven to 375.
• Line muffin pan with cups, if desired.
• Squirt each cup with non-stick cooking spray.
• Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
• In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
• In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
• Add banana mixture to the flour mixture along with the raisins, if you desire.
• STIR JUST UNTIL MOISTENED. Do not over stir.
• Fill muffin cups 2/3 way full.
• Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
• Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
• Makes 16 small muffins, or 8 giant-sized muffins.

BRAN MUFFINS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
• Add eggs, shortening and buttermilk; mix well.
• Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
• Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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.

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!

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.

RASPBERRY BRAN MUFFINS

Steps:

• In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

HEALTHIER BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Sift together the salt, sugar, flour, and baking powder in a large bowl. In a separate bowl, combine the bran cereal and soy milk; allow to rest for 5 minutes before whisking in the olive oil and egg whites. Fold the dry ingredients into the wet. Spoon batter into muffin cups.
• Bake in preheated oven until lightly browned, about 20 minutes.

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.

GOLDEN HARVEST MUFFINS I

Steps:

• Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
• Mix together oil, milk, vanilla and eggs.
• Stir the wet ingredients into the dry ingredients just until the dry are moistened.
• Do not over mix.
• Fill well greased muffin tins 3/4 full.
• Bake at 350°F for 20 to 25 minutes.