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.
preheat oven to 375. grease muffin tin.
Combine sour cream, butter and egg. Add bran flakes, let stand till softened.
Add combined dry ingredients, mixing till just moistened.
Fold in apples.
(As with most muffin recipes, you could fold in 1/2 cup chopped nuts here as well).
Spoon into greased muffin cups, filling cups 3/4 full.
Bake at 375 25 minutes.
br>Line 12 regular-size muffin tins with paper liners (or
inutes.
The biscotti is best if left in the oven
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.
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.
o 375 degrees F. Spray muffin cups with Pam (or equivalent
b>muffin cups, or line with paper muffin liners.
Combine the oat bran
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.
In a mixing bowl, combine first seven ingredients.
Make a well in the center.
Combine the egg, oil, molasses, buttermilk and pineapple with juice.
Pour into well; mix until dry ingredients are moistened.
Stir in nuts, dates, or raisins.
Fill 18 greased muffin cups 2/3 full.
Bake at 400\u00b0 for 12 minutes or until golden brown.
Combine oats, flour, wheat flour, cereal, salt, baking powder and baking soda.
In a separate bowl, combine egg, oil, molasses, buttermilk and pineapple.
Pour into the dry mixture and blend until all particles are moistened.
Stir in raisins or nuts. Fill greased muffin tins 2/3 full.
Bake at 400\u00b0 for 12 minutes.
Cream together sugar and margarine.
Combine with eggs, flour, soda, salt and buttermilk and set aside.
Pour water over bran buds and let stand 5 minutes.
Add bran flakes and raisins.
Mix with first mixture.
Store in quart jars in refrigerator up to 6 weeks. Bake in greased or lined muffin tins 2/3 full.
Bake at 400\u00b0 for 20 minutes.
Mix together all dry ingredients (except cereal).
Beat eggs with
buttermilk and shortening.
Add to dry ingredients. Add cereal last.
Stir just enough to incorporate ingredients. Do not overmix.
Cover
and
refrigerate
at least overnight. Bake in muffin tins at 350\u00b0 until done, about 20 minutes.