Microwave Bran Muffins Recipes

MICROWAVE BRAN MUFFINS

Steps:

• Place water in a suitable microwave bowl.
• Heat until boiling (about1 minute).
• Add bran and butter and stir until butter is melted and bran softened.
• Beat in sugar and egg.
• Blend in remaining ingredients.
• Spoon into double paper patty cases or paper lined.
• muffin cups.
• The batter for this recipe may be kept in a covered bowl in the refrigerator for about 4 weeks.
• To cook, allow 30 seconds on high.
• per muffin (dough at room temperature) or 45 seconds per muffin (refrigerated dough).
• Tested in a 600-700 watt oven, for 500 watt.
• oven allow 15 seconds extra for every minute of cooking.

MICROWAVE READY BAKE BRAN MUFFINS

Steps:

• In a large bowl, mix bran cereal with boiling water to soften cereal.
• Add remaining ingredients and stir well.
• To store in refrigerator, place in air-tight container.
• To bake in microwave, place baking cups in a microwavable muffin pan.
• Fill baking cups half-full with batter.
• Bake on high in microwave for approximately 45 seconds per muffin. Do not over cook. (Time will need to be adjusted per your microwave.).
• Serve muffins warm.

MICROWAVE BRAN MUFFINS

Steps:

• 1. Stir together flours, baking powder and salt. Set aside. 2. In medium mixing bowl, combine KELLOGG'S ALL-BRAN cereal, sugar and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Line six microwave-safe muffin-pan cups with two paper liners each. Spoon batter evenly into muffin cups.3. Microwave at HIGH 3 minutes, rotating pan 1/2 turn after 1 1/2 minutes. Remove muffins from muffin-pan cups. Serve immediately. NOTE: Microwave cooking times may vary. Microwave muffins have a different texture than conventionally baked muffins so texture may seem slightly less tender.

SIX-WEEK BRAN MUFFINS

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

REFRIGERATOR BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
• Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
• Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
• Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
• Spoon batter evenly into prepared muffin pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

REFRIGERATOR BRAN MUFFINS

Steps:

• In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)

SIX WEEK BRAN MUFFINS

Steps:

• In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
• Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
• Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.