Bran Muffins Quaker Recipes

BRAN MUFFINS - QUAKER

Steps:

• Preheat oven to 400*F. Line 12 muffin tins with paper liners.
• Cream together shortening and sugar.
• Add molasses and eggs, beating well.
• Add milk and bran.
• Mix together flour, baking powder, baking soda and salt. Add to the wet mixture.
• Stir in raisins, if using.
• Divide among the muffin tins and bake for 18 - 20 minutes.

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!

BANANA BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
• In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
• Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

BRAN MUFFINS

Steps:

• Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.

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.

QUAKER BRAN MUFFINS

Steps:

• Cream shortening & sugar together. Add molasses & eggs and beat well together. Add milk and then bran (alternate to avoid splashing). Combine flour, salt, baking soda, and baking powder. Add to liquid ingredients. Add raisins if desired. Place in greased muffin pans (I used cupcake liners). Bake at 400F for 18-20 minutes.

EVER-READY OAT/BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Pour boiling water over bran and let stand.
• Combine flour, baking soda and salt in a very large bowl. Stir well to blend.
• In a separate bowl, cream shortening and sugar together. Then add eggs and buttermilk. Mix well.
• Add liquid ingredients to flour mixure and mix well.
• Add oats, raisins and bran (the bowl will be very full). Stir well to blend.
• Fill greased muffin cups 3/4 full and bake at 375 for 15-20 minutes.
• Store unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 6 weeks.