Raspberry Bran Muffins Food

RASPBERRY BRAN MUFFINS

Steps:

• Combine flours, sugar, baking powder, and salt.
• In another bowl beat eggs, milk and applesauce. Stir into dry ingredients.
• Gentlyfold in raspberries and cereal.
• Coat muffin cups with nonstick spray. Fill cups.
• Bake at 400 for 20 minutes, or until golden brown.

BRAN & RASPBERRY MUFFINS

Steps:

• Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
• In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
• In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk.
• Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
• At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
• Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
• Bake for 25 minutes until golden-brown.
• Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.

RASPBERRY BRAN MUFFINS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Mix flour, bran, sugar, baking powder, and salt.
• 3. In a separate bowl, combine vanilla, egg whites, skim milk, applesauce, and orange rind.
• 4. Gradually mix in dry ingredients. Fold in raspberries.
• 5. Bake for 20 minutes.

RASPBERRY BRAN MUFFINS

Steps:

• In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

GOLDEN BRAN AND RASPBERRY MUFFINS

Steps:

• Preheat oven to 350.
• Line muffin tins with liners or spray with cooking spray.
• In a large bowl, combine flour, bran, baking powder and baking soda until well mixed.
• In a medium size bowl, whisk the egg whites, and molasses until frothy.
• Whisk in the applesauce and milk.
• Pour the liquid mixture in with the dry ingredients and stir until just combined, but do not over stir. (if desired, this can be left in the refrigerator over night, covered.) The fruit should not be added until just before baking.
• Very gently fold in the raspberries, (try to prevent the fruit from breaking.) Spoon an heaping 1/4 cup of the batter into each muffin cup, filling each completely.
• Bake for 25 minutes until golden brown.
• Remove the muffins from the tins and transfer to a wire rack to cool.

CARVER BREWING COMPANY RASPBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Butter and flour muffin tins or line with paper liners.
• In a large mixing bowl, combine wheat bran, pastry flour, whole-wheat flour, brown sugar and baking soda, tossing with a fork to incorporate air. Set aside.
• In a smaller bowl, whisk together the buttermilk, canola oil, molasses, honey and eggs.
• Stir wet ingredients into dry ingredients until barely blended. Fold in frozen raspberries.
• Fill tins about two-thirds full. Bake for 15 minutes, or until muffins spring back when touched. Cool in tins.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.