er muffin).
RAISIN OAT BRAN MUFFINS: Add 1/3 cup raisins
Preheat oven 350\u00b0.
Line 12 muffin cups with paper liners or spray with Pam.
Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
In a large bowl beat together sugar, eggs and oil.
Add bran and vanilla.
In a separate bowl mix together flour and baking powder.
Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
Fold in blueberries.
Bake 20-35 minutes.
Makes 12 very large muffins or 18 large muffins.
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.
b>blueberry juice cocktail and stir with whisk until blended.
Combine bran
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.
arge bowl.
Add wheat bran and stir until almost blended
nd relatively dry or your muffins will be blue and wet
Mix flour with sugar, baking powder and salt.
Combine egg and milk and add to flour mixture.
Add shortening and mix only enough to moisten flour.
Fold in cereal and blueberries.
Fill greased muffin pans 2/3 full.
Bake at 425\u00b0 for 15 to 20 minutes or until golden brown.
Makes 8 medium muffins.
Muffins may be baked and then frozen.
To serve, thaw muffins completely, then heat on ungreased baking sheet at 350\u00b0 for 10 minutes.
owl, add skim milk to bran.
Let soak for 5
haw before adding to the muffins.
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 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.
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.
owl, add skim milk to bran.
Let soak for 5
In medium bowl, combine bran, milk, margarine and egg; let stand for 5 minutes.
In small bowl, combine flour, brown sugar, baking powder and baking soda; stir in bran mixture just until blended.
(Batter will be slightly lumpy.)
Stir in blueberries. Spoon batter into 12 paper-lined or greased 2 1/2-inch muffin pan cups.
Bake at 400\u00b0 for 20 to 22 minutes or until done.
Serve warm.
Preheat oven to 425\u00b0.
Blend all ingredients except berries in a food processor.
Fold in the berries as you pour the batter. Grease a 12 muffin pan and pour in batter.
Bake about 20 minutes. Makes 12 muffins.
Combine first 4 ingredients and set aside.
Mix flour, sugar, baking powder, salt, cinnamon and nutmeg together.
Add dry mixed ingredients to the cereal mix.
Then add vanilla and blueberries. Pour into greased muffin tin or muffin liners.
Bake at 400\u00b0 about 20 minutes or until lightly brown.
Makes about 14 muffins.
In sperate bowl combine Wheat Bran and Skim Milk. Let sit