Blue Sky Bran Muffins Recipe 445

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

BLUE SKY BRAN MUFFINS RECIPE - (4.4/5)

Steps:

• Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray. Whisk buttermilk, egg, oil, brown sugar and any vanilla or citrus zest you'd like to use in a small bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough. Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 2 teaspoons fruit to each (dividing it evenly) and sprinkling the fruit with one of the teaspoons of granulated sugar. Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar. Bake muffins for a total of 16 to 18 minutes, rotating pan once midway through baking time for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not overbake. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin. Do ahead: Muffins keep for 3 days at room temperature, longer in the freezer. * I didn't try it, but I suspect that oats pulsed in a food processor until a cornmeal-like consistency or even that 7-grain cereal mix we used for this whole-grain cinnamon swirl bread would work here. Let us know if you audition it. I used Bob's Red Mill brand wheat bran.

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!

THE VERY BEST BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375°F Lightly spray muffin pans.
• In large bowl, combine cereal with milk, let stand 10 minutes.
• In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
• Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
• Pour over dry ingredients and sprinkle with blueberries.
• Stir just until moistened.
• Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
• Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
• If using frozen blueberries, do not thaw before adding to the muffins.

EASY BRAN MUFFINS

Steps:

• Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.

WHEAT BRAN MUFFINS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat bake cups with cooking spray. Set pan aside. 2. In a small bowl combine the boiling water, 1/2 cup of the wheat bran, and the butter, stirring until butter is melted. 3. In a bowl stir together the remaining 1 cup wheat bran, the flour, baking powder, baking soda, and salt. In a bowl combine dates, apple, egg, buttermilk, brown sugar, and vanilla. Stir the bran-butter mixture and flour mixture into egg mixture. 4. Spoon batter into the prepared muffin cups, filling each three-fourths full. Bake 15 minutes or until a toothpick inserted in the centers comes out clean. Set aside 5 minutes or until cool enough to handle, then remove muffins and serve warm.

BLUEBERRY (OR RAISIN) BRAN MUFFINS

Steps:

• In bowl, stir lemon juice into milk to sour it.
• Stir in egg, oil and molasses.
• Set aside.
• In another large bowl, combine bran, both flours, sugar, lemon zest, baking powder, baking soda and salt.
• Add milk mixture and blueberries or raisins.
• Spoon mixture into muffin pan sprayed with nonstick spray.
• Bake at 375 F for 20-25 minutes.