inutes.
The biscotti is best if left in the oven
o 375 degrees F. Spray muffin cups with Pam (or equivalent
Spray 12 (2 1/2 x 1 1/4-inch) muffin cups with cooking spray. In large bowl, sift flour, baking powder and salt.
Add bran cereal and raisins.
In small bowl, stir egg whites, milk, corn oil and honey until well blended.
Let stand 3 minutes.
Spoon into muffin cups.
Bake in 400\u00b0 oven for 15 to 20 minutes or until lightly browned.
preheat over and lightly spary your muffin pans.
use a processor to chop the apple and carrots into small pieces, or use a knife.
mix all ingredients until blended.
fill cups 2/3 full.
bake for 20-22 minutes.
remove from pan when cool.
2 oiled or foil-lined muffin tins.
Bake for 20
spray your muffin pan if
Grease muffin tin or use muffin cups. Combine milk and lemon juice, set aside.
Beat egg in mixing bowl with a fork; blend in oil, honey, soured milk and vanilla. Stir in cereal and blueberries; set aside.
Combine remaining dry ingredients in another bowl. Stir liquid ingredients into dry ingredients. Spoon batter into muffin cups,filling to the top. Bake at 400\u00b0F for 15 minutes. Makes about 10-12 muffins.
Preheat oven to 400\u00b0.
In a mixing bowl, combine the flour, baking soda, baking powder, salt, and bran flakes.
In another bowl, mix together the buttermilk, oil, honey, and egg; whisk to blend well.
Pour liquid mixture into flour mixture; stir just until mixture is moist and blended.
Fold in raisins.
Spoon batter into muffin tin; fill 3/4 full.
Bake for 15-20 minutes or until test done.
Cool in pan on wire rack for 5 minutes; remove muffins from pan and cool on wire rack.
egrees Fahrenheit; grease 12 large muffin tins or line with paper
ach of 6 regular size muffin cups.
Spray paper baking
ggs, buttermilk, and molasses and honey. Add this to partly cool
Spray 12 large muffin cups with cooking spray.
In large bowl, stir flour, bran cereal, baking powder, salt and raisins.
In small bowl, stir egg whites, milk, corn oil and honey until well blended. Add to flour mixture, stirring until moistened.
Let stand 3 minutes.
Spoon into muffin tins.
Bake at 400\u00b0 for 15 to 20 minutes or until lightly browned.
Combine 100% Bran Buds and water; let cool.
In large bowl, cream shortening, sugar and honey.
Beat in eggs.
Mix in buttermilk and Brand Buds mixture.
Sift flour, soda, baking powder and salt; stir into bran mixture.
Fold in All-Bran cereal.
Heat oven to 375\u00b0; fill greased muffin cups 2/3 full with batter.
Bake 20 minutes.
Batter can be stored in tightly covered container in refrigerator up to 30 days.
Makes 5 1/2 dozen muffins.
Beat honey and eggs together until blended.
Beat in bran and let stand to allow bran to soften.
Beat in yogurt.
Stir in remaining ingredients until just moistened.
Batter should be lumpy.
Spoon into greased muffin tins.
Bake at 400\u00b0 for 20 minutes.
Makes 12 large muffins.
Combine oil, boiling water, bran, honey and salt.
Stir to blend; cool to lukewarm.
Add yeast which has been softened in lukewarm water.
Add flour gradually to make soft dough.
Knead until smooth and satiny.
Let rise to double in bulk (about 1 1/2 hours).
Grease hands well (dough is very sticky); form into rolls.
Drop from spoon if using muffin tins.
Let rise 35 to 40 minutes.
Bake 25 to 40 minutes at 375\u00b0.
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.
Mix all dry ingredients in large bowl.
Mix all wet ingredients in large bowl.
Combine all ingredients and drop in muffin tins sprayed with Pam.
Bake at 350\u00b0 for 20 minutes.
Makes 3 1/2 to 4 dozen muffins.
Add more honey for sweeter muffins.
Preheat oven to 375.
GLAZE.
Cream butter with sugars until light and fluffy.
Beat in honey and water.
Using a brush, coat bottom and sides of muffin tins.
MUFFINS.
Mix fruit, honey and oil until smooth.
Beat in eggs, then buttermilk and bran.
Sift flour, baking soda and salt together.
Add to mixture and beat until just combined.
Fill tins 3/4 full.
Bake for 20 - 25 minutes until springy to the touch.
Cool for 2 minutes then invert on rack to cool completely.
Sift flour, baking powder and salt into bowl.
Combine bran flakes and milk in bowl; mix well.
Let stand for 1 to 2 minutes. Stir in egg, oil and honey; beat well.
Add dry ingredients, stirring until just moistened.
Spoon into muffin cups.
Bake at 400\u00b0 for 20 to 25 minutes or until tests done.
Yield: 1 dozen.
prinkle with half the oat bran, then place muffins 2\" apart