o 375 degrees F. Spray muffin cups with Pam (or equivalent
2 oiled or foil-lined muffin tins.
Bake for 20
b>muffin recipe.
Yield:about 6 cups.
Attach Recipe: Blueberry Muffins, 3 Cups Muffin
Grease or spray your muffin pan if you are not
Preheat oven to 375f and grease a 12 cup muffin pan (or use paper cups).
Toss cereal with sugar, flour, baking soda and salt. In a seperate bowl, whisk oil, egg and buttermilk. Add buttermilk mixture to cereal mixture and stir just until blended. Stir in blueberries and spoon into prepared muffin tin.
Bake for 20 to 25 minutes, until tester inserted in the centre of a muffin comes out clean.
egrees F. Spray 12-cup muffin tin with non-stick baking
b>muffin cups, or line with paper muffin liners.
Combine the oat bran
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
br>Line a 12 cup muffin pan with paper liners or
egrees. Spray 12 1-cup muffin cups with nonstick spray.
br>Line a 12-cup muffin pan with paper liners or
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.
In sperate bowl combine Wheat Bran and Skim Milk. Let sit
ightly spray a nonstick miniature muffin pan with cooking oil spray
o 375\u00b0F Lightly spray muffin pans.
In large bowl
Combine flour, sugar, baking powder and salt. Set aside. In a large bowl, combine bran cereal and milk. Let stand about 5 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until flour is moistened and combined. Gently fold blueberries into mixture, taking care not to crush berries. Pour into muffin tins lined with muffin papers. Bake in 400\u00b0 oven 15 to 20 minutes. Serve warm with butter and honey.
Mix dry ingredients together in one bowl.
Mix wet ingredients together in a different bowl.
Combine wet into dry with Blueberries and just mix together.
Grease bottom of muffin tin, and scoop in muffin mix.
Bake at 350f and enjoy!
Will make 12 regular sized muffins or 6 large muffins. Muffins will be done about 20 mins for reg. and 30-35 mins for lg.
Pour 2 cups boiling water over bran mixture.
Cool.
In a separate bowl, cream together sugar and Crisco.
Beat eggs and add.
Add flour and salt.
In a large bowl, stir buttermilk and soda together.
Add flour mixture and stir.
Add cooled bran mixture.
Batter may be kept covered in refrigerator for approximately 1 month or bake and freeze.
Add blueberries to each muffin before baking.
Bake at 375\u00b0 to 400\u00b0 for 15 to 20 minutes.
Preheat oven 350\u00b0F.
Combine All Bran and Wheat bran together.
Stir in buttermilk and let sit for 5 minutes.
Stir in liquid eggs, oil and vanilla; set aside.
In separate bowl combine flour,Splenda, baking soda, baking powder and cinnamon.
Stir into cereal mixture just until moistened. Stir in berries.
Divide batter among muffin tins.
Bake 25 minutes or until tester inserted comes out clean.
Can be frozen.
Tip; Frozen berries work.
Sift flours, baking powder, soda and xanthan gum into a large mixing bowl.
Add sugar and rice bran, mixing well Add margarine to flour with eggs, yoghurt, milk and vanillia essence.
Beat all ingredients well with an electric beater.
Finally, add fresh blueberries.
Stir lightly with spoon so as to not break open blueberries.
Pour batter evenly into 12 non-stick muffin pans.
Bake in a moderate oven (180c) for 12 to 15 minutes, or until golden brown.
Eat warm or cold.