Sweet Molasses Bran Muffins Food

BRAN AND RAISIN MOLASSES MUFFINS

Steps:

• Combine All-Bran, milk and molasses; let stand until most of moisture is taken up. Add egg and beat well.
• Sift together flour, soda, baking powder and salt; add with raisins to All-Bran mixture, stirring only until combined. Grease and flour muffin pans - fill 2/3 full.
• Bake in moderately hot 350°F about 25 minutes. Let stand about 5 minutes before removing from pans. Yield: 12 to 15 muffins, 2-1/2 inches in diameter.

CLASSIC WHEAT BRAN MUFFINS

Steps:

• Preheat oven to 350.
• Mix together Rogers Wheat Bran and buttermilk; let stand.
• Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
• Mix flour, baking powder, baking soda and salt.
• Add to the first mixture, stir until just blended and add the raisins.
• Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
• Bake at 350 for 15 to 20 minutes.
• Note: I bake mine for only 15 minutes and find them much moister.

MOLASSES BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees. Combine dry ingredients and fruit in mixing bowl, and wet ingredients in a separate bowl. Add to dry ingredients and mix until just moist. spoon into greased miffin tin or paper muffin cups and bake for 15-20 minutes. Makes 12 muffins.

SWEET MOLASSES BRAN MUFFINS

Steps:

• Mix bran flakes, raisins and water, and set aside.
• Mix all dry ingredients.
• Mix in bran mixture until moist.
• Put in muffin tins, and bake for 20 minutes.
• Enjoy.

MOLASSES BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
• Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

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!

MOLASSES BRAN MUFFINS

Steps:

• Prepare muffin tin by coating with with non-stick cooking spray.
• In a mixing bowl, add the bran cereal and milk; let stand for 5 minutes.
• Add in the molasses, oil, and egg; stir to blend.
• In another mixing bowl, mix together the flour, baking powder, baking soda, and salt.
• Add the liquid ingredients and raisins to the flour mixture; fold just until blended (do not overmix).
• Spoon batter into muffin tin (12).
• Bake in a 400° oven for 20-22 minutes or until edges begin to pull away from the sides and pick comes out clean.
• Cool on a wire rack before removing from the pan.

MOIST MOLASSES BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees. Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins.
• In a separate bowl, mix, applesauce, mild, molasses, oil and egg. Add to dry ingredients and stir until just moist.
• Spoon into greased muffin tin and bake for 15-20 minutes.

BAKERY-STYLE BRAN MUFFINS

Steps:

• Adust oven rack to lower middle position and heat oven to 375.
• Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
• Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
• Add eggs one at a time, beating thoroughly before adding the next.
• Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
• Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
• Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
• Stir in bran and raisins.
• Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
• Divide batter evenly using ice cream scoop or spoon.
• Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
• Makes 12 small muffins or 6 jumbo muffins.

OLD-FASHIONED MOLASSES MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

SWEET BRAN MUFFINS

Steps:

• Add the beaten liquid ingredients to the sifted combined dry ones in a few swift strokes, just until the flour is moistened. The mixing is held to absolute minimum, a light stirring from 10-20 seconds, batter will be lumpy. The batter should not be mixed to the point of pouring, ribbon-like from the spoon, but should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough.
• To bake, preheat oven to 400°F Grease bottoms only of medium-size muffin cups, fill 2/3 full. Bake at once in a preheated 400F oven until golden brown, about 15-20 minutes. If muffins remain in tins a few moments after leaving the oven they will be easier to remove.