Oatmealbranmuffinswithraisinspecans Recipes

HEALTHY OAT BRAN & RAISIN MUFFINS

Steps:

• Combine the oat brain, baking powder and cinnamon.
• Add the remaining ingredients and mix well.
• Let stand for 5 minutes to allow the batter to thicken.
• Spoon into a prepared muffin tin.
• Bake at 425 degrees F for 12-15 minutes.

RAISIN OATMEAL BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• Sift flours, Splenda/Equal, baking powder, cinnamon and salt together mixing well; add in the bran and oatmeal.
• In a second bowl, use a mixer to blend the buttermilk, apple juice concentrate, egg whites, honey about 2 minutes.
• Pour dry ingredients into wet stirring until just moist; gently mix in golden raisins and hot (not boiling) water.
• Spoon batter into muffin tins with cups or lightly sprayed with cooking spray.
• Bake 20 minutes until just browned and firm.

CARAMELIZED OATMEAL RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
• In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
• Bake in preheated oven for 25 to 30 minutes.

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

MAGICKAL BANANA APPLE RAISIN OATMEAL BRAN MUFFINS

Steps:

• Mash the banana in large bowl. Stir in cinnamon and milk, then oats, bran and raisins. (You may also add 1/3 of a skinned and grated apple if available, or ¼ cup applesauce for additional fiber and vitamins.) Let sit for about 15 minutes to soften cereal.
• Beat in the oil, then egg with spoon. If my banana is really ripe, I leave out the sugar or just add a bit to help with the rising of the muffin.
• Dump the dry ingredients into the bowl and stir in all at once, just until all is moisturized. If the mixture seems too stiff, add more milk, being careful not to over mix.
• Spoon into greased muffin tins or use liners. Bake at 350° for about 25 minutes or until a toothpick inserted in center comes out clean, or close to it. (not too sticky). Makes 10-12 muffins depending on the size of your bananas!
• *If you only use one banana and it's a small one, use about 1 cup white flour.

OATMEAL BRAN MUFFINS WITH RAISINS & PECANS

Steps:

• In a bowl, combine the 100% Bran cereal with the boiling water and let stand until cool.
• In the bowl of your mixer on high speed, beat the butter and sugar until light and fluffy.
• Add the buttermilk, eggs, extract, and soaked bran, mixing well and scraping down the bowl after each addition.
• Add the flour, All-Bran, oatmeal, baking soda and salt.
• Mix well.
• Fold in the raisins and pecans.
• Cover the mixture tightly and refrigerate for at least 2 hours, but you can refrigerate for up to 2 weeks.
• Preheat the oven to 425°F.
• Grease or line with paper liners 18 muffin cups.
• Spoon the batter into each, filling them full.
• Bake until browned on top and the edges are starting to pull away from the sides, about 25 minutes.
• Remove from the oven and turn out onto a rack to cool for 10 minutes before serving.
• Note: This recipe is great for when company comes--I make up a batch, and keep in the fridge.
• Make as few or as many muffins as I like each morning.
• My husband likes to have this in the fridge sometimes so he can bake himself a few muffins for breakfast or the commute into work.
• Good "do ahead" mix.