50 degrees.
Combine the flour, sugar, baking powder, and baking
spray your muffin pan if
Mix cereal, sugar, & milk. Set aside.
Mix dry ingredients. Add eggs & applesauce. Stir into cereal mixture.
Spray muffin tins, no liners.
Bake 400 degrees for 15 minutes. Knife around edges if necessary to remove.
12-cup muffin pan.
Sift the flour into a large
Preheat oven to 350 degrees.
Grease a 12 cup muffin tin.
Mix the wet ingredients together in a small bowl.
Mix all the dry ingredients (except the fruit) together in a larger bowl.
Add the wet ingredients to the dry ingredients, mix well.
Add the dried or fresh/frozen berries, if desired.
Spoon into the muffin tin--fill each cup about 3/4 of the way up.
Bake 18-20 minutes.
Let cool 2 minutes in the pan, then cool completely on rack.
Muffins can be frozen and thawed if you aren't going to eat them right away.
Preheat the oven to 350\u00b0F. Lightly grease a 12-cup muffin pan or line with paper liners.
Sift flour into a large bowl. Stir in sugar.
Whisk milk, butter, eggs and vanilla in a medium bowl.
Make a well in center of dry ingredients. Add milk mixture and mix lightly, until just combined. Do not over-mix. Spoon into prepared muffin pan.
Bake 15-20 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
You will need foil muffin cups.
o 375\u00b0F
Line muffin tins with paper liners.
In a small bowl, combine oat bran, whole wheat flour, salt and baking soda; set aside.
In a large mixing bowl, beat eggs; stir in molasses.
Mix in olive oil, apple juice concentrate and skim milk.
Gradually add flour mixture using a wire whisk.
Mix ingredients just until moistened.
Stir in chopped apples and raisins.
Pour into paper-lined muffin pans.
Bake at 350\u00b0 for 20 to 25 minutes or until toothpick inserted into center comes out dry.
In one bowl mix oats and allspice.
In small bowl mix honey, milk, oil and egg.
Pour liquid into oat and flour mixture.
Stir in apples and raisins, if desired.
Spoon into cupcake tin and bake in preheated 400\u00b0 oven for 25 minutes.
o 375 degrees F. Spray muffin cups with Pam (or equivalent
From this recipe I made one 9\" tart
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.
Follow cooking directions for rice.
When finished, combine raisins and applesauce.
Stir.
Pour 3 cups of boiled hot water over flakes.
Bake in oven on cookie sheet for 1 1/2 hours at 325\u00b0.
Substitute any fruit you wish.
This is a vegan recipe, no eggs or milk.
an with butter. Whisk the flour, oats, baking powder, and salt
50 degrees F. Line a muffin tin with paper liners.
Blend flour, sugar, baking powder and salt.
In another bowl, whip the egg substitute until foamy.
Add and blend the creamer and oil. Add flour mixture and mix until just blended.
Fold in blueberries and cereal.
Pour into lined muffin cups to 2/3 full. Bake in preheated oven for 25 to 30 minutes. Cool on wire rack.
Combine dry ingredients; mix well.
Add orange juice, applesauce, Egg Beaters, pineapple and cranberries.
Mix until moistened.
Spray muffin pans with pam.
Fill 3/4 full.
Bake at 400\u00b0 for 20 minutes.
Refrigerate after cooling.
Freezes well. Serves 24 large muffins.
up oat bran, 2 cups flour, and salt. Stir, and add flour as
Heat oven to 400. Grease bottom of 12 muffin cups or line with paper liners.
Beat egg; stir in milk and oil. Mix remaining ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cups 1/2 to 2/3 full. Bake 20-25 minutes or until golden brown. Immediately remove from pan and place on cooling rack.