Muesli Bran Muffins Recipes

MUESLI MUFFINS

Steps:

• Preheat oven to 375 degrees. Whisk together flours, bran, baking soda, salt, and cinnamon in a medium bowl; set aside.
• Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing until combined after each addition. Add bananas, applesauce, and vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Stir in 3/4 cup muesli and the blueberries.
• Line 10 cups of a standard (12-cup) muffin tin with paper liners. Divide batter among cups, filling to rims. Sprinkle tops with remaining 1/2 cup muesli. Bake until a cake tester inserted into centers comes out clean, 15 to 20 minutes. Let cool completely in tin on a wire rack.

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!

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.

MUESLI

Steps:

• In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

MUESLI MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 425° F. Grease or line 2 muffin tins with paper liners.
• In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment on medium speed, combine the butter, sugar and applesauce.
• Turn the mixer down to low and add the eggs, one at a time, blending well after each addition.
• Add the vanilla and combine.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions.
• When the flour is almost completely combined, stop the mixer, raise the head and scrape the batter into the bowl. Remove the bowl from the mixer. Add the grated apple and dates, gently folding to thoroughly combine the batter.
• Cover and place the bowl into the refrigerator for an hour.
• In a small bowl, combine the topping ingredients together (like a streusel). Set aside.
• Divide the batter evenly in the muffin tins, until almost full. Then, top each muffin batter with about a tablespoon of the topping.
• Place the muffin tins in the oven and bake for 5 minutes.
• After 5 minutes, without opening the oven door, turn the temperature down to 350° F.
• Allow the muffins to finish cooking until a toothpick inserted in the center of a muffin comes out with a few crumbs (~13 minutes).
• Remove the tins from the oven. Wait 5 minutes and remove the muffins from the tins to cool.
• Serve warm.

EASY BRAN MUFFINS

Steps:

• Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.

FLOURLESS MUESLI MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with cooking spray.
• In a large bowl, thoroughly beat the eggs, then mix in the applesauce, Greek yogurt, milk, maple syrup, and vanilla until evenly combined.
• Add 3 cups (240 g) of muesli, the baking powder, and salt. Mix well.
• Divide the batter between the muffin cups.
• Sprinkle the remaining 2 tablespoons of muesli over the tops of the muffins.
• Bake for 20-25 minutes, or until golden brown.
• Let cool, then serve or store in the fridge for up to a week.
• Enjoy!

MIMI'S DELICIOUS BRAN MUFFINS

Steps:

• In a large bowl combine the cereal and buttermilk; mix well.
• Let stand for 5 minutes till cereal is softened.
• Blend in the oil and eggs.
• Add the flour, sugar, soda, powder, salt, and raisins.
• NOTE: Muffins should always be stirred in one direction only so as not to break down the batter.
• Put paper liners in the tins and spray lightly with vegetable spray.
• Fill 3/4 full.
• Bake 400 degrees for 18-20 minutes.
• The batter may be stored for up to a week in refrigerator, but I bake all of them at once and freeze them.
• Yield: about 30 muffins.

ABSOLUTELY DELICIOUS BRAN MUFFINS

Steps:

• Pour boiling water over cereal and let stand.
• Mix together remaining ingredients then add softened cereal.
• Bake as many as you'd like in muffin tins sprayed with cooking spray.
• Bake for 15-20 minutes at 400°F.
• This recipe makes 40 large muffins, and the batter will keep in the refrigerator for up to three weeks, so you can have fresh, hot muffins anytime!
• Enjoy!

BRAN MUFFINS

Steps:

• Mix ingredients altogether.
• Spoon into muffin tins.
• I use the paper muffin cups to make clean up easier.
• Bake for 15 minutes at 425 degrees until light brown.

BANANA MUESLI MUFFINS

Steps:

• Preheat oven to 350 degrees F (340 degrees F if using a dark, nonstick muffin tin).
• In a large bowl, mix together all the wet ingredients (1 1/2 mashed banana, safflower oil, eggs, sugar, milk, and vanilla).
• In a separate bowl, combine the dry ingredients (whole wheat flour, white flour, salt, baking powder, and baking soda).
• Add the flour mixture to the wet ingredients, mixing only until just combined. DO NOT OVERMIX!
• Gently fold in the chopped banana, 2/3 cup muesli, and flax seeds.
• Line a standard 12 cup muffin tin with paper liners. Spoon the batter evenly into the cups (it should be about even with the tops of the cups).
• Top the muffins with the broken banana chips and remaining 2 tablespoons of muesli.
• Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
• Enjoy!