o 375 degrees F. Spray muffin cups with Pam (or equivalent
2 oiled or foil-lined muffin tins.
Bake for 20
spray your muffin pan if
Mix together vinegar and milk and let sit while you prepare the rest of the ingredients.
In a large bowl, whisk flour, bran, soda and salt together. Stir in raisins or dates, if using.
Mix together oil, brown sugar, molasses, egg replacer and water. Add the vinegar and milk mixture.
Stir liquid ingredients into dry just until mixed.
Spoon into 12 muffin tins.
Bake at 375 F for 15-20 minutes, or until toothpick inserted into centre comes out dry.
br>Line 12 regular-size muffin tins with paper liners (or
inutes.
The biscotti is best if left in the oven
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 400\u00b0.
Line muffin pan with 12 paper baking cups.
Combine bran and skim milk.
Mix together flour, cinnamon, baking powder, baking soda and salt.
Add all at once to bran mixture, stirring just to mix.
Mix oil, brown sugar, egg whites and molasses thoroughly.
Blend into bran mixture.
Stir in raisins and dates.
Fill muffin cups 3/4 full.
Bake at 20 to 25 minutes.
Cool.
Remove papers.
Muffins can be frozen at this point.
Spray muffin cups with cooking spray.
In bowl, combine flour, baking powder
and salt.
In a large bowl, combine bran cereal, milk and
brown sugar.
Let stand for 2 minutes.
Stir in mayonnaise and
egg until well blended.
Add raisins.
Stir in flour mixture
just until moistened.
Fill muffin cups half full. Bake at
400\u00b0
for\t25
minutes.
Serve warm.
Makes 12 muffins.
Sift together flour, sugar, salt and baking powder.
Set aside. In large mixing bowl, combine All-Bran cereal and milk.
Let stand about 3 minutes or until cereal softens.
Add egg and oil; mix well.
Add flour mixture, stirring only until combined.
Portion batter evenly into 12 lightly greased 2 1/2-inch muffin pan cups. Bake in 400\u00b0 oven about 20 minutes or until golden brown.
Serve warm.
Yield:
12 muffins.
Dietary Fiber:
4 g per muffin.
Combine muffin mix, egg and water, stirring just until moistened.
Spoon evenly into greased muffin pans.
Bake at 400\u00b0 for 15 minutes.
Remove from pans immediately.
Yields 1 1/2 dozen.
Heat oven to 400\u00b0.
Combine All-Bran and milk in mixing bowl; let stand about 2 minutes or until most of moisture is absorbed. Add egg and shortening; beat well.
Sift together flour, sugar, baking powder and salt.
Add to All-Bran mixture, stirring only until combined.
Fill greased 2 1/2-inch muffin pan cups 3/4 full. Bake in moderately hot oven (400\u00b0) for about 25 minutes or until lightly browned.
Serve hot.
Stir together flour, baking powder, salt and sugar.
Set aside.
Measure All-Bran cereal and milk into mixing bowl.
Stir to combine.
Let stand 1 to 2 minutes or until cereal is softened. Add egg and shortening. Beat well. Add dry ingredients to cereal mixture, stirring only until combined.
Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups. Bake in oven at 400\u00b0 for about 25 minutes or until muffins are golden brown.
Serve warm. Yields 12 muffins.
Mix wet ingredients and sugar.
Mix dry ingredients and then mix with wet ingredients. Do not overmix.
Pour into muffin tins sprayed with Pam.
Bake at 375\u00b0 for 20 minutes.
Batter will be thin and should be stored in refrigerator if not baked immediately.
Keeps 1 week or more and can be baked as needed.
In a mixing bowl, combine first 7 ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple. Pour into well; mix until dry ingredients are moistened. Stir in nuts. Coat 18 muffin cups with nonstick cooking spray; fill 2/3 full with batter. Bake at 400\u00b0 for 12 minutes or until golden brown. Yield: 1 1/2 dozen. Serving size: 1 muffin.
b>muffin cups, or line with paper muffin liners.
Combine the oat bran
Stir flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minutes or until softened. Add.
egg and oil. Beat well. Add flour mixture, stirring only until combined.
Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with.
cooking spray. Bake at 400 degrees for about 15-20 mins or until lightly browned.
Serve warm. Yield: 12 muffins.
This from the All-Bran cereal box!
Preheat oven to 400\u00b0.
Combine bran cereal and milk in mixing bowl.
Let stand 2 minutes or until most of the moisture is absorbed.
Add egg substitute and margarine.
Beat until well blended.
Sift together the flour, sugar, baking powder and salt. Add the dry ingredients to cereal mixture and stir just until all are moistened.
Spoon batter into oiled muffin cups (3/4 full) and bake 25 minutes or until lightly browned.
Serve hot.
Combine bran and milk.
Let stand several minutes.
Add egg and oil; beat well.
Add dry ingredients.
Stir until combined. Pour into 12 muffin pan cups (greased or with cupcake papers). Bake at 400\u00b0
for 15 to 18 minutes.
Stir together flour, baking powder, salt and sugar and set aside.
Measure All-Bran and milk into large mixing bowl.
Stir to combine.
Let stand 1 or 2 minutes until softened.
Add egg and oil and beat well.
Add flour mixture, stirring only until combined.
Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.
Bake at 400\u00b0 for 25 minutes or until lightly browned.