Old Wessex Oat Bran Muffins Food

DELICIOUS OAT BRAN MUFFINS

Steps:

• Preheat oven to 425 degrees.
• In a large bowl combine oat bran, flour, chopped apricots, baking powder, brown sugar (save 2 tbs), and cinnamon.
• Separately beat the egg with 2tbs of sugar until fluffy and light.
• Warm up milk (just until lukewarm) and dissolve honey in it.
• Mix milk, egg, oil and vanilla.
• Blend together with dry ingredients, adding a bit more skim milk if the mixture seems too thick.
• Line a muffin pan with paper baking cups.
• Bake 18 to 20 minutes.
• NOTE: It's almost foolproof, but you can test for doneness with a toothpick if you like: they should be moist but not wet.
• To retain moisture, store in a plastic bag.
• They're best served warm; reheating with the microwave works just fine.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

JAM FILLED OAT BRAN MUFFINS

Steps:

• Preheat oven to 425'F.
• Lightly grease your muffin tin(s).
• In a med. size bowl with a hand mixer whip up the water and the flax seed meal. In about a couple of minutes this should become a thick and creamy liquid.
• In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside.
• In a small bowl mix the flax seed mixture, milk and oil.
• Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!
• Fill your prepared muffin cups less then half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is 2/3 full.
• Bake for 15-20 minutes, depending on how your oven is. I used a skewer to test the side to see if it was done. I didn't put it down the middle as the jam is there.
• Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.
• Bon Appetit!

OLD WESSEX OAT BRAN MUFFINS

Steps:

• Combine dry ingredients and mix well.
• Whisk remaining (wet) ingredients together.
• Add wet to dry ingredients and stir until moistened.
• Divide batter between 12 sprayed muffin cups and bake at 425 degrees for 10-15 minutes, or until golden brown and test done.

HEALTHY BLUEBERRY OAT BRAN MUFFINS

Steps:

• Preheat oven to 375°. Makes 12 muffins.
• Add buttermilk to oat bran and let stand.
• In another bowl combine flour, baking powder, baking soda and salt, set aside.
• In large bowl beat vegetable oil, egg, sugar and vanilla together.
• Add buttermilk-bran mixture to liquids and stir well.
• Add dry ingredients all at once and stir until ingredients are just blended.
• Gently stir in blueberries.
• Spoon into prepared muffins tins. Either paper lined or greased.
• Bake 20-25 minutes or until tops are golden.
• NOTE--1 1/2 tablespoons lemon juice with milk added to make 1 1/2 cups may be substituted.

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!

WHEAT BRAN MUFFINS

Steps:

• Combine flours, baking soda and salt. Set aside.
• Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. Add buttermilk, sugar, oil, eggs and remaining 2 cups wheat bran.
• Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended.
• Preheat oven to 400ºF. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes.
• The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.

LOW FAT OAT BRAN APRICOT MUFFINS

Steps:

• Preheat oven 425 degrees F.
• Spray muffin tins with pan-spray.
• (these tend to stick to paper cup cake liners).
• Mix first 4 ingredients; set aside.
• Mix egg substitute, juice, milk and oil; add fruit and mix into dry ingredients till just moistened.
• Pour into prepared muffin tins.
• Bake 15-17 minutes.

MOIST JUMBO BANANA WHEAT/OAT BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease jumbo pan of 6 muffin cups with non-stick spray or line with paper cups.
• Mash ripe bananas with fork or puree in food processor.
• Chop nuts or dried fruit, if using.
• In a medium size bowl, beat egg and sugars. When smooth add banana, oil and vanilla. Rest.
• In a large bowl mix the flours, bran, baking powder, baking soda, salt and cinnamon. Stir in nuts or dried fruit till coated with the flour.
• Pour the banana mixture onto the flour mixture, folding until flour is just moistened.
• Place into muffin cups immediately and put into oven.
• Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it.

BUTTERMILK BRAN MUFFINS

Steps:

• Preheat oven to 425°F If using a dark,non-stick muffin tin, preheat to 400°F.
• Combine the bran, the currants and the wet ingredients through the vanilla in a bowl, stir well.
• Set aside for 20 minutes, or refrigerate up to overnight.
• Whisk together remaining ingredients in a large bowl.
• Stir in the bran mixture until barely combined.
• Spoon batter into well greased muffin tin (or use baking cups).
• Bake for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.
• Remove from pans immediately and cool on a rack.

DEEP DARK OLD RECIPE BRAN MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
• Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

LOW-FAT APPLE ORANGE OAT BRAN MUFFINS

Steps:

• In large bowl, combine flour, sugar, oat bran, baking powder and soda, salt and cinnamon.
• Combine buttermilk, egg, orange rind and juice in a separate bowl.
• Stir wet ingredients into dry ingredients, mixing just until moistened.
• Stir in apples and raisins.
• Spoon into greased muffin tins.
• Sprinkle with wheat germ.
• Bake at 400 for 18-20 minutes.