o 375 degrees F. Spray muffin cups with Pam (or equivalent
In small bowl, mix together applesauce and cereal.
In large bowl, mix together margarine, cinnamon, cloves and sugar; beat well.
Add eggs.
In separate bowl, mix flour, baking soda, salt and baking powder.
Mix dry ingredients alternately into batter with applesauce-bran mixture.
Add raisins and walnuts, if wanted. Pour batter into greased loaf pan.
Bake at 350\u00b0 for 55 to 60 minutes.
Cool on rack.
Wrap and store overnight before slicing.
2 oiled or foil-lined muffin tins.
Bake for 20
o 400 degrees.
Spray muffin pan with cooking spray.
Grease or spray your muffin pan if you are not
2 muffin cups or line with paper liners.
Mix bran cereal
Preheat oven to 180 degrees Celsius.
Lightly grease muffin tins with butter paper.
Mix together wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla and beat in bran and milk mixture.
Sift together flour, baking soda, baking powder and salt, stir into bran mixture until just blended.
Fold in blueberries and scoop into muffin tin, making each about 3/4 full.
Bake for 15 to 20 minutes, until tops look crispy and golden.
In a bowl, add the bran cereal, milk, applesauce, molasses, oil, and eggs
Mix all together and bake as directed on the package.
(A low fat and low chol. recipe).
Easily made.
Sift together first 6 ingredients.
Set aside.
Mix All-Bran, milk, and applesauce together.
Let stand for 2 minutes.
Add egg and oil and beat well.
Add flour mixture, stirring only until combined.
Pour into 12 lined muffin pans.
Bake in a 400\u00b0 oven until brown.
Combine first five ingredients.
Add egg substitute, buttermilk, oil, applesauce and cinnamon.
Stir to moisten. Cover and refrigerate until ready for use.
Bake in (sprayed) muffin tins at 400\u00b0 for 12 to 15 minutes.
Mixture will keep up to 6 weeks in refrigerator.
Mix bran cereal, applesauce, egg, butter and brown sugar; let stand for 5 minutes.
In a large bowl, blend flour, baking powder and cinnamon.
Add the bran mixture and mix until blended.
Stir in the raisins.
Spoon batter into 12 greased 2 1/2-inch muffin pan cups.
Bake at 400\u00b0 for 15 to 18 minutes.
In a large bowl, combine cereal and milk.
Set aside.
In another bowl, combine egg, applesauce and melted margarine.
Stir into cereal mixture.
Add the dry ingredients.
Stir until just blended.
Spray muffin tin with nonstick cooking spray.
Fill 3/4 full.
Bake at 400\u00b0 for 15 minutes.
Contains 2.5 g fat per muffin.
Beat together banana, egg substitute, applesauce, bran cereal, and vanilla.
Set aside.
In another bowl, mix whole wheat flour, all purpose flour, baking powder, baking soda, salt, and sugar.
Combine wet and dry ingredients, sitrring only until moistened.
Spoon batter into greased loaf pan.
Bake at 340 degrees for 50 minutes to 1 hour or until a toothpick comes out clean.
Renmove from oven and cool in pan for 5 minutes.
Remove from pan.
Cool completely before slicing.
Combine first 3 ingredients, then stir in egg and applesauce or pineapple.
In large bowl, mix remaining ingredients.
Add Bran mixture to flour mixture; stir just until moistened.
Spoon into 12 muffin cups and bake 18 to 20 minutes at 400\u00b0.
Beat egg.
Add applesauce and oil.
Mix in all-bran.
Stir in remaining ingredients.
Spoon into oiled muffin tins.
Bake at 400\u00b0 for 15 to 18 minutes.
(Very moist.)
Stir together flour, sugar and baking powder.
Set aside.
In a large mixing bowl, combine cereal and milk.
Let stand about 5 minutes.
Add egg and applesauce.
Beat well.
Add flour mixture, stirring only until combined.
Put batter into muffin pans that have been coated with cooking spray.
Bake at 400\u00b0 for 20 minutes. Yield: 12 muffins.
Combine boiling water and bran.
Let set.
Cream sugar and shortening.
Add eggs, bran and buttermilk.
Add flour with salt and soda.
Store, covered, in refrigerator.
Will keep for 2 months.
Use as needed.
Grease muffin tins or use cupcake papers. Bake at 425\u00b0 for 15 to 20 minutes.
Makes 48 to 50 muffins.
Recipe may be halved.
preheat oven to 400oF.
Combine first 3 ingredients in a bowl, stir well. Let stand 5 minutes.
Stir in sugar, egg substitute, and oil.
Combine flour, baking powder, salt and cinnamon in a large bowl; make a well in center of mixture.
Add cereal mixture, stirring just until dry ingredients are moist.
Fold in raisins.
Divide batter among 12 muffin cups coated with cooking spray.
Bake at 400oF for 20 minutes or until lightly browned.
Remove from pans immediately; let cool on wire racks.
Preheat oven to 400\u00b0.
Coat muffin tins with nonstick spray. Combine muffin mix and raisins in medium mixing bowl.
Add remaining ingredients; mix until just blended.
Fill prepared muffin tins 2/3 full.
Bake for 15 to 18 minutes.
Makes 8 muffins.