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.
Pour two cups of boiling water over all bran ceral.
Let stand.
Cream together sugar, margarine, and eggs.
Add butter milk, and bran/water mix to sugar, margarine, and eggs.
In a separate bowl mix together flour, baking soda, salt, and bran flakes.
Add wet ingredients to dry, and mix well.
Fold in raisens or dates.
Bake at 350 for 15-20 minute.
Muffins turn out best if you make the mixture the night before, and bake them the next day.
This is a low fat, low cholesterol recipe, adapted from Quaker Oat Bran recipe on its box, by a heart patient.
I've tried them and I think they are great.
There are other brands of oat bran on the market but I prefer the Quaker brand texture.
I don't like bran muffins too sweet so 2 tablespoons of sweetener is enough for me.
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.
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.
owl mix together the All-Bran cereal with buttermilk; let sit
Add baking soda to boiling water and set aside.
Cream shortening and sugar.
Add eggs, flour, buttermilk, salt and water.
Mix well, then add remaining ingredients.
Bake at 375\u00b0 for 20 minutes.
Refrigerate dough up to 6 weeks in covered bowl. Do not stir.
Makes 72 muffins.
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.
er muffin).
RAISIN OAT BRAN MUFFINS: Add 1/3 cup raisins
Blend flour, sugar, soda and salt in a large bowl.
Stir in cereal.
Add buttermilk, oil and eggs and blend just until moistened.
(May be stored in fridge in nonmetal bowl for 6 weeks.)
As needed, fill lightly greased muffin pans 2/3 full. Bake at 400\u00b0 for 15 to 20 minutes.
May brush top with butter and sprinkle with cinnamon sugar before baking.
Makes about 5 dozen muffins.
Recipe may be halved.
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.
Preheat oven to 425\u00b0.
Coat 12 muffin cups with vegetable spray or line with paper cups.
Combine first 4 ingredients.
Add next 3; mix only until dry ingredients are moistened.
Stir in apple and cinnamon.
Fill cups almost full.
Bake 15 minutes or until browned.
Yields 12 muffins.
Step 1:
Put boiling water over bran cereals and set aside to cool.
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.
Preheat oven to 375\u00b0.
In a large bowl stir together bran cereal, brown sugar, flour, baking powder and soda.
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.
oom temperature.
Banana Oat Bran Muffins: Substitute 3/4 cup mashed
Preheat oven to 425\u00b0F.
Mix the dry ingredients in a large bowl. Mix the milk, egg whites and corn syrup together and blend with the dry ingredients.
Line muffin pans with paper baking cups and fill with batter divided equally. Bake 13 to 15 minutes. Test bran muffins doneness with toothpick.