Harriets Bran Muffins Recipes

MOLASSES BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
• Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

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!

HARVEST BRAN MUFFINS

Steps:

• Preheat oven to 375 F degrees.
• In a mixing bowl, combine wheat bran, flour, baking soda, salt and baking powder; stir well to blend.
• In a separate mixing bowl, beat egg.
• Add brown sugar, oil, buttermilk, molasses, raisins and chopped dried apricots and mix well to blend.
• Add liquid ingredients all at once to the dry ingredients.
• Stir until dry ingredients are just moistened.
• Line a 12 cup muffin baking pan with paper liners.
• Fill cups 3/4 full with mixture.
• Bake in preheated 375 F oven for 20 to 23 minutes or until tops spring back when lightly touched.
• Remove muffins to a wire rack to cool.
• As a variation, replace 1/2 cup natural wheat bran wih 1/2 cup of oat bran and then increase the buttermilk to 1 1/3 cups.

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.

THE REAL BRAN MUFFINS

Steps:

• Mix tog. the egg, milk and molasses.
• Combine all the dry ingredients.
• Mix these two mixes tog and add raisins at the end if you are including them.
• Do not over mix.
• Spoon into greased muffin tins and bake at 350 degF for 20 minutes.

BRAN MUFFINS WITH COFFEE

Steps:

• In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.

BRAN MUFFINS FROM SARABETH'S BAKERY

Steps:

• Position a rack in the center of the oven; preheat to 400°.
• Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
• Whisk the bran, flour, baking powder, and salt together in a bowl.
• Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
• Gradually add the sugar; beat, scraping the sides of the bowl often with a silicone spatula until the mixture is very light in color and texture, about 5 minutes.
• Add the honey and beat for 1 minute.
• Gradually add in the eggs, beating well after each addition.
• Decrease mixer speed to low; in thirds, beat in the bran mixture, alternating with two equal additions of milk, scraping down the sides of the bowl often, and mix until smooth.
• Stir in the raisins.
• Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
• Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are browned and a cake tester comes out clean, about 15 minutes more.
• Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.

HARRIET'S BRAN MUFFINS

Steps:

• Preheat oven to 400F and lightly spray muffin pans with cooking spray or line with cupcake papers.
• Sift flour, baking soda, and salt together.
• Mix together boiling water and all bran.
• cream together Crisco, sugar, eggs, and buttermilk in a separate large bowl.
• Add bran mixture, bran buds, allspice, flour, baking soda, and salt.
• Mix only until flour is absorbed.
• Fill muffin tins 2/3 full.
• Bake; check after 15 minutes, may need an extra few minutes to bake.
• Use as much batter as needed; cover and store extra batter in refrigerator for up to two weeks.