Doublebranmuffins Recipes

BRAN MUFFINS

Steps:

• Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
• Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
• Grate the carrots and chop walnuts (if using) and set aside.
• Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
• Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don't over mix!).
• Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

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.

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.

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 AND OATMEAL MUFFINS

Steps:

• Directions:.
• Mix dry ingredients together in a bowl and set aside. (You can prepare jars of those dry ingredients in advance to save time).
• In another bowl, mix cereals, oatmeal, milk, yogourt, apple sauce, vanilla and molasses. Let stand 5 minutes.
• Meanwhile, coat a regular pan of 12 muffins with cooking spray.
• Make a hole in the center of the cereal preparation where you can beat your 2 eggs. Mix them with the preparation. Add the oil, the chocolate and the walnuts. Mix until well blended.
• Add the dry ingredients and mix well. The batter should be thick.
• Drop by big spoonfulls into the muffin pan. Bake 375 degrees for about 30 minutes.

DOUBLE BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place the brans and brown sugar in a medium bowl and mix well, pressing out any lumps of sugar with the back of a spoon. Add the baking powder and mix well.
• Combine the wet ingredients (milk though oil) And stir well, then add wet ingredients to dry mixture and mix well.
• Fold in optional nuts and/or fruit.
• Divide the mixture among 12 muffin cups which have been coated with cooking spray. Bake for about 15 minutes, until a wooden toothpick inserted in the center of a muffin comes out clean. Remove pan from oven, let it rest 5 minutes before removing muffins. Serve warm or at room temperature.

DOUBLE-APPLE BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat bran, millet, baking soda, and salt. In another bowl, whisk together butter, brown sugar, egg, and applesauce. Stir wet ingredients into dry until just combined. Fold in apple.
• Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.