Hodgson Mill Bran Muffin Food

HODGSON MILL'S OVEN-READY BRAN MUFFINS

Steps:

• Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
• In a separate bowl blend sugar and butter.
• Measure and combine flour, baking soda, and salt.
• Combine the moist bran with the beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and the flour, soda and salt.
• Stir until well blended.
• At this point you can place the batter in the fridge for future use or bake at once.
• When preparing to bake, preheat oven to 400 degrees.
• Stir batter well and spoon into prepared muffin tins.
• Bake 15 minutes.
• Keep remaining mixture in airtight container for 2 to 4 weeks.

MOIST MOLASSES BRAN MUFFINS

Steps:

• preheat oven to 400 degrees F.
• grease 12 muffin pan.
• combine wheat bran, flour, baking soda and baking powder.
• stir in nuts and raisins.
• in separate bowl blend applesauce, milk, molasses, oils and egg.
• add dry ingredients to wet and stir just until moistenede.
• spoon into muffin pan.
• bake for 15-20 minutes.

OAT BRAN APPLESAUCE MUFFINS

Steps:

• Stir together dry ingredients.
• Mix in remaining ingredients, stirring until completely combined (don't overmix them, though).
• Spoon batter into 24 greased muffin cups, and let stand 10 minutes.
• Bake muffins 15 minutes at 400 degrees, or until they are golden brown and test done; remove from pans and cool on rack.

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.

HODGSON MILL OVEN READY BRAN MUFFINS RECIPE - (4/5)

Steps:

• Mix 1 C wheat bran with 1 cup boiling water (I add my butter or marg to this to make it easier); stirl and let water absorb into bran. In separate bowl blend the rest of the ingredients then add in the moistened bran. Stir until well blended. Place in refrigerator for future use or bake at once. When preparing to bake, preheat oven to 400. Stir batter well and spoon into greased muffin tins. Bake 15 minutes. Keep mixture in airtight container for 2-4 weeks. Don't be alarmed with discoloration of batter once it has been in the refrigerator. This is normal. Just stir batter before use.

BOB'S RED MILL SPICE APPLE BRAN MUFFINS

Steps:

• preheat oven to 400 degrees.
• mix ingredients together.
• spoon into greased muffin pan.
• bake 15 to 20 minutes.

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.