Time 25m Number Of Ingredients 10 Steps:
Preheat oven to 400ºF. Stir together the bran, flour, soda and baking powder. Stir in raisins and set aside. Blend the milk, molasses, oil and egg. Add to the dry ingredients and mix just until moistened. Spoon into 12 greased muffin tins. Bake for 15 minutes at 400ºF or until muffins pull away from sides of cups.
Time 40m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more. Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined. Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups. Bake in the preheated oven until browned and set, 16 to 18 minutes.
Time 30m Yield 40 large muffins, 40 serving(s) Number Of Ingredients 10 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!
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 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.
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 18m Yield 12 Muffins Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees f. In a large bowl mix together flour, baking soda and cinnamon. Set aside. In another bowl mix together bran cereal, brown sugar and milk and let sit for 5 minute After you’ve let the cereal milk sugar mixture set add the applesauce and the egg, mix throughly. Mix the wet ingredients into dry, batter will be lumpy. Spoon into butter sprayed muffin pan. bake for 8 to 12 minute.
