Time 30m Yield 4 muffins. Number Of Ingredients 7 Steps:
In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Time 40m Yield 12 Number Of Ingredients 11 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!
Time 40m Yield Makes 6 Number Of Ingredients 10 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.
Time 35m Yield 12 Number Of Ingredients 9 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.
Time 50m Yield 12 Number Of Ingredients 12 Steps:
Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray. Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs. In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork. In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.
Time 30m Yield 18 muffins. Number Of Ingredients 13 Steps:
In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.
Number Of Ingredients 11 Steps:
Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside. In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick. Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside. Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.
Time 30m Yield 12 muffins Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees. Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins. In a separate bowl, mix, applesauce, mild, molasses, oil and egg. Add to dry ingredients and stir until just moist. Spoon into greased muffin tin and bake for 15-20 minutes.
More about “moist bran muffins recipes”
Time 28m Yield 18 muffins, 18 serving(s) Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F. In a food processor, finely grind half of the cereal. Add the raisins to the mixture, but do not grind them. Transfer the mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda, and salt. Set aside. Combine butter, eggs, yogurt, molasses, and vanilla. Stir together wet and dry ingredients until just combined. Do not over mix. Line muffin tin with baking cups. Fill each just more than halfway. Sprinkle generously with sugar crystals, if desired (they add a good taste). Bake until muffins spring back when touched or when a toothpick inserted into the center comes out clean, about 18 minutes. Remove from tin and allow to cool slightly.
