Whole Foods Bran Muffin

WHOLE WHEAT BLUEBERRY BRAN MUFFINS

Steps:

• Mix dry ingredients together in one bowl.
• Mix wet ingredients together in a different bowl.
• Combine wet into dry with Blueberries and just mix together.
• Grease bottom of muffin tin, and scoop in muffin mix.
• Bake at 350f and enjoy!
• Will make 12 regular sized muffins or 6 large muffins. Muffins will be done about 20 mins for reg. and 30-35 mins for lg.

WHOLE WHEAT APPLE BRAN MUFFINS

Steps:

• Mix dry ingredients together.
• Add wet and mix just until blended
• Pour into a 12 muffin pan.
• Bake for 19 minutes at 425 degrees
• Let sit in the oven for 2 minutes before removing.

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:

• 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.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 425 degrees F, line 12 muffin tin with unbleached parchment paper muffin liners and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, applesauce, maple syrup, molasses, oil and vanilla extract; whisk well to combine. Set aside.
• In another medium mixing bowl, add oat bran, flour, flaxseed, cinnamon, baking powder, baking soda and salt. Stir with spatula to mix until no lumps, transfer to a bowl with wet ingredients and stir gently just enough to combine. Do not over mix and let batter sit for a few minutes to thicken, then stir a few more times.
• Add raisins, dates and walnuts. Stir a few times just enough to incorporate.
• Using an ice cream scoop, divide batter evenly between 12 openings of a muffin tin and bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 10 minutes or until a toothpick inserted in the centre comes out clean.
• Remove muffins from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.

WHOLE GRAIN MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.
• In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined.
• Add apples, raisins, carrots, walnuts and ¼ cup of the coconut and stir gently until well combined.
• Spoon batter into 16 paper-lined muffin tins, filling each about ⅔ full.
• Top evenly with remaining 2 tablespoons coconut and bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.

BRAN MUFFINS

Steps:

• 1. Sift together the bread flour, baking soda, baking powder and milk powder.
• 2. Add the rest of the dry ingredients to the above and blend well by hand.
• 3. In a separate bowl; whisk together the eggs and oil until blended.
• 4. Add the water to the egg mixture and whisk together.
• 5. Make a well in the centre of the dry ingredients and add the wet ingredients. Fold together just until blended. DO NOT OVERMIX!!!!!
• 6. Let the mix rest for approx. 10 to 20 min. so the bran has time to soak up the liquid.
• 7. Grease top of 3 muffin pans. Paper line the muffin cups.
• 8. Once mix has rested, deposit batter with piping bag evenly over 3 doz. Muffins.
• 9. Bake muffins at 400F for approx. 20 min.; until the muffin springs back when touched.
• 10. Remove muffins from tins directly after baking to prevent “sweating”.

SOUR CREAM BRAN MUFFINS

Steps:

• In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

BRAN MUFFINS

Steps:

• In a large bowl, soak bran flakes in the milk for half an hour. Then preheat the oven to 400 F. Whisk all remaining ingredients into the bowl to form a batter. Portion into lined muffin tins, and bake on the center rack for 20 minutes. The muffins taste even better the next day, and liners peel off easily after a day as well. View Nutrition Facts

WHOLE WHEAT BRAN MUFFINS

Steps:

• In large bowl sift together flour and salt. Stir in All-Bran and Bran Flakes. Add raisins and nuts. Set aside.
• Mix boiling water and baking soda; set aside to cool.
• Cream sugar and butter in a large bowl. Stir in eggs, one at a time. Beat well. Stir in buttermilk and soda/water mixture Stir in bran mixture. Cover tightly. Best if refrigerated 12 hours (or more).
• The mixture will keep 4-6 weeks in the refrigerator and can be baked as needed. When ready to bake, drop 1/2 cup batter into large greased muffin tins. Do not stir mixture. Bake at 375 for approximately 20 minutes or until lightly browned. Makes 24 large muffins.