Honey Bran Muffins With Figs Food

FIG BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs.
• In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.
• Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles.
• Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack.
• Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
• Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc

HONEY BRAN MUFFINS

Steps:

• In a small bowl, combine pineapple juice and raisins. Set aside.
• In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
• In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
• Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
• Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

CLOSE TO MIMI'S HONEY BRAN MUFFINS

Steps:

• Preheat oven to 375.
• GLAZE.
• Cream butter with sugars until light and fluffy.
• Beat in honey and water.
• Using a brush, coat bottom and sides of muffin tins.
• MUFFINS.
• Mix fruit, honey and oil until smooth.
• Beat in eggs, then buttermilk and bran.
• Sift flour, baking soda and salt together.
• Add to mixture and beat until just combined.
• Fill tins 3/4 full.
• Bake for 20 - 25 minutes until springy to the touch.
• Cool for 2 minutes then invert on rack to cool completely.

HONEY BRAN MUFFINS WITH FIGS

Steps:

• Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water.
• Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time. Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.

HONEY BRAN MUFFINS

Steps:

• Preheat ooven to 400 degrees, and place paper baking cups in each of 6 regular size muffin cups.
• Spray paper baking cups with cooking spray.
• In a small bowl, mix wheat bran, and boiling water, and set aside.
• In a medium bowl, beat milk, honey, oil, and egg with spoon until mixed well.
• Stir in bran mixture, flour, baking powder, cinnamon, and salt just till flour is moist.
• Divide batter evenly into muffin cups.
• Sprinkle with granulated sugar if desired.
• Bake 15-20 minutes or till golden brown and tops spring back when touched lightly in center.
• Immediately remove from pan to cooling rack.

HONEY BRAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Soak bran in buttermilk while preparing the rest.
• Cream butter and brown sugar, beat in honey and egg.
• Add bran and buttermilk.
• Stir together flour, baking powder, baking soda and salt.
• Add dry ingredients to wet and stir just until moistened.
• Bake 15-20 minutes.

FIG BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease muffin tins.
• Pour boiling water over figs, cover and let stand for ten minutes.
• Drain, pick out any stems and chop.
• While figs are soaking, sift next four ingredients together.
• Add bran flakes.
• Combine milk, beaten eggs and melted butter; add to dry ingredients and figs, stirring until just blended.
• Fill prepared muffin tins 2/3 full.
• Bake for 25 to 30 minutes.