er muffin).
RAISIN OAT BRAN MUFFINS: Add 1/3 cup raisins
oom temperature.
Banana Oat Bran Muffins: Substitute 3/4 cup mashed
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.
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.
inutes or until tops of muffins are nice and brown and
Beat together sugar, eggs and oil.
Then add and beat in salt, soda and flour, alternately with buttermilk.
Then add and gently beat in Kellogg's Raisin Bran.
(This will keep in the refrigerator for a week.)
Fill nearly full greased muffin tins. bake at 380\u00b0 for 20 minutes.
Makes 3 1/2 dozen average size muffins.
(If you can keep them, they go quickly.
Freeze excellent.
This is one of the best recipes I've ever made.
Got it from \"Friday Feast\" Channel 7.)
bowl, combine the 100% Bran cereal with the boiling water
nd salt. Stir in All-Bran and Bran Flakes. Add raisins and
pray.
Mix the oat bran and boiling water in a
mixing bowl, combine wheat bran, flour, baking soda, salt and
preheat oven to 375. grease muffin tin.
Combine sour cream, butter and egg. Add bran flakes, let stand till softened.
Add combined dry ingredients, mixing till just moistened.
Fold in apples.
(As with most muffin recipes, you could fold in 1/2 cup chopped nuts here as well).
Spoon into greased muffin cups, filling cups 3/4 full.
Bake at 375 25 minutes.
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.
edium-size bowl, combine the bran cereal and buttermilk. Let stand
n large bowl, stir oat bran, brown sugar and baking powder
ell combined.
Add flour, bran cereal, baking powder, bakng soda
Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Cream margarine and sugar together until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add orange zest. Fold in flour, raisin bran and orange juice. Distribute between paper liners and bake for 20-25 mins. Transfer to a wire rack to cool.
Meanwhile, to make the icing, beat all ingredients together until smooth. Spread over cooled muffins. Top with strips of orange zest.
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.
uttermilk until blended.
Combine bran, flour, salt, baking soda and
In large bowl, soak raisin bran cereal in milk for 10 minutes.
Add egg, oil, and vanilla. Mix well.
Add flour, wheat germ, flax seed, sugars, baking powder, and salt.
Mix just until moistened. Batter will be a little lumpy.
Spoon mix into 12 greased muffin tins, filling each only 1/3 full.
Sprinkle filling onto each muffin tin.
Spoon rest of mix into muffin tins, filling until tins are 2/3 full.
Sprinkle topping over muffins.
Bake at 400\u00b0F for 20 minutes, or until done.
Enjoy! These freeze well.