Apple Spice Sour Cream Bran Muffins Recipes

SOUR CREAM BRAN MUFFINS WITH APPLES

Steps:

• preheat oven to 375. grease muffin tin.
• Combine sour cream, butter and egg. Add bran flakes, let stand till softened.
• Add combined dry ingredients, mixing till just moistened.
• Fold in apples.
• (As with most muffin recipes, you could fold in 1/2 cup chopped nuts here as well).
• Spoon into greased muffin cups, filling cups 3/4 full.
• Bake at 375 25 minutes.

SOUR CREAM APPLE MUFFINS

Steps:

• Sift together flour, baking powder, baking soda, salt, and 3 tablespoons sugar.
• Combine egg, sour cream, and oil in bowl and pour into dry ingredients all at once.
• Stir partially, then add apples which have been peeled, diced, and sprinkled with nutmeg and 2 tablespoons sugar.
• Stir until all dry ingredients are moist but still lumpy, about 17-25 strokes.
• Spoon batter into greased muffin tins, filling tins only 2/3 full.
• Bake at 425° for 20-28 minutes.

APPLE SPICE SOUR CREAM BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Line muffin tin with paper cupcake liners.
• Cream butter with both sugars in a large mixing bowl until fluffy.
• Add egg, egg whites, sour cream, yogurt, molasses, and vanilla - mixing until well combined.
• Add flour, bran cereal, baking powder, bakng soda, pumpkin pie spice, salt, raisins and apple pieces until just barely combined. Don't overmix - batter will be lumpy.
• Spoon into prepared muffin tin. Bake about 15 minutes if using gem sized muffin cups or 20 minutes if using regular sized muffin cups. Tops of muffins will spring back when lightly touched.

BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

SOUR CREAM BRAN MUFFINS

Steps:

• Cream together butter and brown sugar until the mixture is light and fluffy.
• Beat together egg, sour cream, and molasses. Stir in the raisins.
• In a bowl whisk together the flour, baking soda, salt, and bran.
• Add the dry ingredients to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.)
• Spoon into 12 paper lined muffin tins.
• Bake at 400°F oven for 15 to 20 minutes.
• I baked mine 6 at a time in the toaster oven -- took 15 minutes.

SIX WEEK APPLE BRAN MUFFINS

Steps:

• Combine dry ingredients.
• Add wet ingredients.
• Cover tightly and refrigerate up to six weeks.
• Bake at 350F for 20-25 minutes.

APPLE BRAN MUFFINS

Steps:

• In a skillet, saute apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours (batter will be very thick). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.