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.
ant a batch of fresh muffins - at this point, you can
n a bowl; mix in bran cereal. Let stand until cereal
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
pre heat oven to 190c and oil a 12 cup muffin tin or use paper cups.
mix bran flakes, flour, sugar,cinnamon and baking powder, in a bowl.
Then add apple sauce, melted butter and vanilla and mix well and spoon into the muffin tin.
bake for 25/30 minutes or until ready.
cool on a wire rack and enjoy.
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
good taste). Bake until muffins spring back when touched or
/2 coups of the bran buds. Let stand while mixing
In very large bowl, combine bran and bran cereal.
Add boiling water
Makes 12 muffins.
Add buttermilk to oat bran and let stand
brown sugar, raisin bran cereal, and wheat bran into a bowl. Let
ubstitute and oil.
Add Bran Flakes and mix well.
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.
alnuts, Wheat Flakes and Raisin Bran; Mix well and let sit
nd vanilla.
Stir in bran; let stand for 5 minutes
ack 3 minutes before removing muffins from pan. Serve warm or