Marys Katrins Bran Muffins Food

MARY'S OAT BRAN MUFFINS

Steps:

• Stir all ingredients together.
• Bake at 350* about 20 minutes or until they spring back to touch.
• NOTE: This batter can be stored in the fridge for up to 2 weeks.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

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.

FRAN & MARY'S BRAN MUFFINS

Steps:

• In a large bowl mix baking soda, water and buttermilk.
• In a seperate bowl cream together shortening, sugar, eggs and salt.
• Add the cream mixture to the liquid mixture.
• Stir in bran cereal and flakes. Mix well.
• Add either dates or raisens or nuts. You can add dates/raisens and nuts.
• These muffins must be mixed and then stored for at least 12 hours before baking them. Be sure to store in an airtight container.
• Stir mixture before putting them in muffin pans. Bake 15-20 min at 375 degrees.
• These keep for 3 weeks in the fridge.