Melt In Your Mouth Bran Muffins Food

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!

HEALTHY, MOIST BRAN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. In a food processor, finely grind half of the cereal. Add the raisins to the mixture, but do not grind them. Transfer the mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda, and salt. Set aside.
• Combine butter, eggs, yogurt, molasses, and vanilla. Stir together wet and dry ingredients until just combined. Do not over mix.
• Line muffin tin with baking cups. Fill each just more than halfway. Sprinkle generously with sugar crystals, if desired (they add a good taste). Bake until muffins spring back when touched or when a toothpick inserted into the center comes out clean, about 18 minutes. Remove from tin and allow to cool slightly.

MELT IN YOUR MOUTH BRAN MUFFINS

Steps:

• Preheat oven to 350°F.
• In a large bowl combine bran, flour, sugar salt, baking soda and baking powder thoroughly; set aside.
• In another bowl combine the oil, coffee, eggs, milk and vanilla, mix well.
• (Hint: I soak the raisins in very hot water while I'm mixing up ingredients because they become more plump and juicy).
• Add the dry ingredients to the liquid and mix thoroughly.
• Add raisins to mixture and stir together.
• In greased muffin tins put mixture to fill 3/4 full.
• Bake in oven for 20 to 25 minutes.
• I'm guessing on the amount of servings it makes because when I was given the recipe it wasn't listed.
• Also cooking time will be longer if you use jumbo tins--I listed for the regular size tins.

NEVER ENDING BRAN MUFFINS

Steps:

• NOTE: I did not calculate prep time in fridge overnight.
• In a X-LARGE, bowl cream sugar and shortening.
• Add eggs, salt, baking soda and mix well.
• Add 1 c flour, stir until just combined.
• Add 1 c buttermilk, stir until just combined.
• Repeat this until all flour and buttermilk is used.
• Add 1/2 cup water and 1 cup Bran cereal, stir until just combined.
• Repeat this until all the water and cereal is used.
• * Be sure NOT to overmix*.
• Let sit overnight in fridge, covered.
• Take out and stir-the cereal should have broken down and will mix well.
• Pour 1/3 c batter into muffin tins.
• Bake @ 400 degrees for 20 minutes or until toothpick comes out clean.

BRAN MUFFINS

Steps:

• Stir together flour, baking powder, salt, and sugar. Set aside.
• Measure cereal and milk into large mixing bowl. Stir to combine.
• Let stand 1 to 2 minutes, until cereal is softened.
• Add egg and shortening. Beat well.
• Add flour mixture, stirring only until combined.
• Portion batter evenly into 12 baking cups.
• Bake in a 400°F oven for about 25 minutes or until lightly browned.

ORANGE BRAN FLAX MUFFINS

Steps:

• Preheat the oven to 375°F.
• Line two 12-cup muffin pans with paper liners, or coat with cooking spray.
• In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder and salt; set aside.
• In a blender of food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.
• Pour orange mixture into dry ingredients.
• Mix until well blended.
• Stir in raisins.
• Divide batter evenly among muffin cups.
• Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans for 5 minutes before removing to a cooling rack.

MELT-IN-YOUR-MOUTH BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix flour, rolled oats, baking powder, baking soda, salt, and nutmeg together in a large bowl. Combine vegetable oil, orange juice concentrate, water, egg, and vanilla extract in a separate bowl.
• Stir oil mixture into flour mixture; mix until batter is smooth. Fold in blueberries; stir until combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until golden and cooked through, about 17 minutes. Cool in the pans for about 1 minute before removing.

NATURAL BRAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Prepare non-stick muffin tin by spraying with cooking spray.
• Mix the oat bran and boiling water in a large bowl, set aside.
• In a small bowl, combine egg whites, sugar, buttermilk, oil and fruit.
• Add egg white mixture to oat bran and mix until blended.
• Combine flours, baking soda and cinnamon.
• Add dry ingredients to oat bran, stirring just until blended.
• Spoon batter into prepared muffin tin.
• Bake 15 to 20 minutes.
• All of the muffins can be cooked at one time and frozen for later use or the batter keeps for several weeks when stored covered in the refrigerator.

THE REAL BRAN MUFFINS

Steps:

• Mix tog. the egg, milk and molasses.
• Combine all the dry ingredients.
• Mix these two mixes tog and add raisins at the end if you are including them.
• Do not over mix.
• Spoon into greased muffin tins and bake at 350 degF for 20 minutes.

RAISIN-BRAN MUFFINS

Steps:

• Preheat oven to 400.
• In a large bowl, combine flour, bran, baking powder, baking soda, and cinnamon. Stir in raisins.
• In a separate bowl combine milk, eggs, oil, apple sauce, and honey. Add to dry ingredients and still until moistened.
• Spoon into greased or paper-lined muffin tin. Fill cups nearly to top.
• Bake 20-25 minutes, until a toothpick comes out dry and clean.