Morning Glory Bran Muffins Recipes

MORNING GLORY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. Oil muffin tins or use liners.
• Combine wheat bran and buttermilk. Mix and set aside for 10 minutes.
• Whisk together the flour, baking soda, salt, cinnamon, and sugar.
• Mix together the add-ins (carrot, coconut, nuts, and raisins) in a small bowl. Set aside.
• Mix together the molasses, oil, and egg. Add in the bran and buttermilk, combining until the ingredients are a uniform, dark mixture.
• Mix the dry ingredients into the wet ones, just until they are barely combined.
• Gently mix the add-ins into the batter. Scoop out the batter by tablespoons full into the prepared muffin tins.
• Bake for 30-35 minutes in the center of the oven until a toothpick inserted into the middle of a muffin comes out clean. If possible, put a rimmed cookie sheet under the muffin tin so the bottom of the muffins do not get too dark.
• Cool for 10-15 minutes in pans before removing muffins.

MORNING GLORY BRAN MUFFINS

Steps:

• In medium bowl, combine cereal and milk. Let stand for about 2 minutes or until cereal softens.
• In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside.
• Add egg, oil and carrot to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in mixture of raisins, almonds, sunflower seeds and ¼ cup (50 mL) coconut. Portion batter evenly into 12 (2½"/6.5 cm) non-stick muffin pan cups, lightly coated with cooking spray. Sprinkle each with portion of remaining coconut.
• Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.
• You can substitute about 1 cup (250 mL) of your choice of chopped dried fruits and nuts if you don't have raisins, almonds, sunflower seeds and coconut on hand. These ingredients - along with the bran - contribute dietary fibre, which is part of a healthy diet.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

EASY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

MORNING GLORY MUFFINS WITH BANANA

Steps:

• Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
• Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

MORNING GLORY MUFFINS

Steps:

• Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
• With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
• Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.