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 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!
er muffin).
RAISIN OAT BRAN MUFFINS: Add 1/3 cup raisins
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.
bowl, combine the 100% Bran cereal with the boiling water
In very large bowl, combine bran and bran cereal.
Add boiling water
Mix the dry ingredients together in a large bowl.
Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
Mix in the additional raisins.
Pour into greased muffin tins (don't use liners.).
Bake at 400 for 18-20 minutes or until golden brown.
The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.
Soak Bran in boiling water set aside.
Mix all remaining ingredients in a large mixing bowl than add Bran mixture to it mix till all incorporated .
mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe.
Bake at 350 till toothpick comes out clean.
let cool on rack and enjoy.
This mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins.
nd vanilla.
Stir in bran; let stand for 5 minutes
Mix Nabisco 100% Bran with boiling water; set aside.
Cream Crisco, sugar and eggs; then add buttermilk.
Add water/bran mixture.
Sift flour with soda and salt; add to mixture.
Add All-Bran.
Bake in greased muffin tins at 400\u00b0 for 20 to 25 minutes.
Large muffins will take longer.
This recipe makes 1 gallon and will keep several weeks in refrigerator.
Preheat oven to 350\u00b0F
In a bowl, mix together the flour, bran, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix together the mashed banana, egg whites, and juice concentrate.
Add the dry mixture to the wet ingredients stirring as little as possible until just combined.
Spoon into greased muffins cups. (This recipe will make 18 standard muffins or 12 jumbo).
Bake for 25 minutes. (30 if making jumbo muffins).
nd salt. Stir in All-Bran and Bran Flakes. Add raisins and
Combine the
oat bran, nuts, raisins and baking powder; stir in brown sugar.
Mix the milk, egg whites and oil together and blend
with
the oat bran mixture.\tBake at 425\u00b0 for 15 to 17 minutes.
They
should
be\tmoist but not wet.
Makes 12 muffins. Store in
plastic
bag
to retain moisture.
Keep in the refrigerator.
This
recipe is for those who have to watch their cholesterol levels.
Pour boiling water over the 100% Bran.
Cool.
Mix salt, soda, flour and All-Bran.
Cream Crisco and sugar well and add beaten eggs, buttermilk and the cooled bran.
Add the dry ingredients to creamed mixture.
Add raisins or dates, if desired.
Bake in greased or lined muffin tins at 400\u00b0 for 15 to 20 minutes.
Batter can be stored in covered container in refrigerator for up to 3 weeks, letting you bake as many as you wish.
This recipe will make about 3 dozen muffins.
Stir Nabisco Bran into the boiling water and
pray.
Mix the oat bran and boiling water in a
mixing bowl, combine wheat bran, flour, baking soda, salt and
hisk together the flours, the bran, the baking powder, the salt
Combine 2 cups boiling water over All-Bran cereal.
Let cool. Cream shortening and sugar.
Add eggs.
Add alternately the wet and dry ingredients.
Bake muffins at 400\u00b0 for 15 to 18 minutes. Batter will keep in refrigerator indefinitely.