Bran Gingerum Muffins Recipes

GINGERBREAD BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with paper liners. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove the bran from the oven and increase the heat to 450 degrees.
• In a medium bowl, whisk together the toasted bran, graham flour, all-purpose flour, baking powder, cinnamon, salt and cloves. In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the buttermilk, raisins and ginger.
• Gently stir the dry ingredients into the wet ingredients, just until everything is evenly moistened. Don't overdo it.
• Divide the batter evenly among the prepared cups. Transfer to the oven and immediately reduce the temperature to 350 degrees F. Bake until the tops are nice and puffed and a toothpick inserted into the center comes out with moist crumbs attached, 22 to 25 minutes. Transfer the muffins to a rack to cool completely.

BRAN BUDS MUFFINS

Steps:

• Preheat oven to 400F and lightly spray muffin pans with cooking spray or line with cupcake papers.
• Stir together flour, baking powder & soda, pumpkin pie spice and salt; set aside.
• In large mixing bowl, stir together cereal and boiling water; let stand 2 minutes OR until water is absorbed.
• Mis sugar into softened cereal until well combined.
• Stir in milk and oil.
• Add egg and raisins; beat well.
• Add flour mixture, stirring just until combined.
• Portion batter evenly into lightly greased muffin cups.
• Bake about 20 minutes or until top of muffins are light golden and spring back when lightly touched.

BRAN MUFFINS

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

BEST BRAN MUFFINS

Steps:

• In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

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!

BRAN-GINGERUM MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
• In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
• In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
• Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.

GINGERBREAD BRAN MUFFINS

Steps:

• In medium bowl, lightly beat egg. Add 1/4 cup sugar, the buttermilk, oil and molasses; beat well with wire whisk. Stir in cereal. Let stand 10 minutes.
• In small bowl, mix all remaining muffin ingredients. Add to bran mixture; mix well. Bake immediately, or cover and refrigerate 8 hours or overnight.
• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Divide batter evenly among muffin cups. Sprinkle each with 1/2 teaspoon sugar.
• Bake 20 to 25 minutes or until tops spring back when touched lightly. Remove from pan. Serve warm or cool.

CARROT GINGER BRAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Boil juice over high heat until it becomes syrupy. Set aside and let cool.
• In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
• In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
• Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.