Upper Crust Bakery Double Apple Bran Muffins Recipes

DOUBLE-APPLE BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat bran, millet, baking soda, and salt. In another bowl, whisk together butter, brown sugar, egg, and applesauce. Stir wet ingredients into dry until just combined. Fold in apple.
• Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

BRAN MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
• Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 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.

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.

APPLE BRAN MUFFINS FOR TWO

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the milk, egg, brown sugar, oil and vanilla. Stir into dry ingredients just until moistened. Fold in remaining ingredients., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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.

APPLE BRAN MUFFINS FOR TWO RECIPE RECIPE - (4.4/5)

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the milk, egg, brown sugar, oil and vanilla. Stir into dry ingredients just until moistened. Fold in remaining ingredients. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

APPLE BRAN MUFFINS

Steps:

• Preheat oven to 400*. Mix flours, bran, cinnamon, baking powder, baking soda & salt together in a large bowl.
• In another bowl, whisk together the egg, brown sugar and oil. Stir in the yogurt, apple juice & apple.
• Stir the wet ingredients into the dry until just moistened.
• Spoon into greased (I use cooking spray) muffin tins, filling each to the top.
• TOPPING: Mix together & sprinkle over muffins before baking.
• Bake @ 400* for 18-20 minutes until firm to touch.

UPPER CRUST BAKERY DOUBLE APPLE-BRAN MUFFINS

Steps:

• Blend together brown sugar, salt, baking soda, baking powder, bran, rolled oats, bread flour, whole-wheat flour, cinnamon and nutmeg in a large bowl. In a separate bowl, combine oil, honey, molasses, vanilla, eggs, yogurt, buttermilk, applesauce, cider, apples, walnuts, raisins and lemon peel. Blend well. Blend yogurt mixture into flour mixture, just until dry ingredients are moistened. Do not over-mix. Refrigerate overnight. (Muffin batter can be kept refrigerated for about 1 week). To bake, spray top of muffin pan with non-stick spray. Line cups with paper liners. Fill each cup to rim with batter. Bake at 400 degrees 25- 30 minutes. Do not over-bake. Muffins are done when firm and just lightly colored around edges. Tops will overflow when baked to meet other muffins. Cut apart and serve. (For whole individual muffins, fill 2/3 full.) *Makes 24 muffins.