Upper Crust Bakery Double Apple Bran Muffins Recipes

BOB'S RED MILL SPICE APPLE BRAN MUFFINS

Steps:

• preheat oven to 400 degrees.
• mix ingredients together.
• spoon into greased muffin pan.
• bake 15 to 20 minutes.

APPLE BRAN MUFFINS

Steps:

• In a skillet, saute apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours (batter will be very thick). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

HEALTHY APPLE BRAN MUFFINS

Steps:

• Mix together first six ingredients in a large bowl.
• Add in all remaining ingredients and stir until combined.
• Bake in greased muffin tins at 350 for 15 minutes.

APPLE STREUSEL BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, bran, 3/4 cup brown sugar, baking powder, baking soda, 1 teaspoon cinnamon, and salt in a large bowl until thoroughly combined. Beat milk, vegetable oil, and eggs in a separate bowl. Pour liquid ingredients into the flour mixture and stir just until mixed. Gently stir apples into the batter and fill prepared muffin cups about 3/4 full.
• Mix 1/4 cup flour and 1/4 cup brown sugar with 1/2 teaspoon cinnamon in a bowl; cut the butter into the brown sugar mixture until the streusel topping is crumbly. Sprinkle about 1 heaping teaspoon of topping onto each muffin.
• Bake muffins in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

DOUBLE APPLE BRAN MUFFINS (COOKING LIGHT)

Steps:

• Preheat oven to 400°.
• Place 12 paper muffin cup liners in muffin cups; set aside. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples.
• Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.

SIX WEEK APPLE BRAN MUFFINS

Steps:

• Combine dry ingredients.
• Add wet ingredients.
• Cover tightly and refrigerate up to six weeks.
• Bake at 350F for 20-25 minutes.

UPPER CRUST BAKERY APPLE-BRAN MUFFINS

Steps:

• In a large bowl blend together the first ten (dry) ingredients.
• In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
• Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
• Do not overmix.
• Refrigerate batter overnight.
• Muffin batter can be kept refrigerated for about 1 week.
• To bake, spray the top of the muffin pan (s) with non-stick spray.
• Line the cups with paper liners.
• Fill each cup to the rim with muffin batter.
• Bake at 400 degree F.
• 25-30 minutes.
• Muffins are done when firm and just lightly colored around edges.
• The tops will overflow when baked to meet other muffins.
• Cut apart to serve.
• For standard size muffins, fill cups 2/3 full.
• Brush tops with warm honey, if desired, while still warm.
• Makes about 24 muffins.