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.
br>Let mixture sit for 10 minutes (for oat bran to absorb some
Mix together; bake at 350\u00b0 for 20 minutes in greased muffin pan.
Makes 12 muffins.
ombine vinegar and milk with bran. Let stand 5 minutes.
In a large bowl combine flour, baking powder, soda and salt. Stir well. Push up around sides of bowl making well in cetner.
In another bowl stir buttermilk with bran. Let stand 5 minutes.
Add remining ingredients to bran mixture in order given. Beat with spoon until mixd. Pour into well in flour mixture and stir to moisten. Batter will be lumpy.
Fill greased muffin cups 3/4 full.
Bake at 375 for 20-25 minutes.
Let stand 5 minutes.
Remove from pan.
nd just guessed for the recipe).
Soak the All Bran Cereal in
ull.
Bake at 425* for 15 minute Yield: 1 dozen
Sift together baking soda, flour and salt.
Pour boiling water over whole bran cereal and set aside.
Cream together sugar and shortening in a 6-quart bowl until light.
Add eggs and beat well. Blend in buttermilk, bran buds and the soaked whole bran cereal. Add sifted dry ingredients.
Mix well.
Store in tightly covered container in refrigerator.
Batter will keep up to 6 weeks.
Makes enough for 5 dozen muffins.
To bake muffins, fill greased muffin pan cups 2/3 full.
Bake at 400\u00b0 for about 20 minutes.
Pour water over cereal and let stand.
Mix together remaining ingredients then add softened cereal.
Bake as many as desired in muffin tins sprayed with Pam.
Bake at 400 degrees for 15 to 20 minutes.
NOTE: This recipe makes 40 large muffins but you can cook what you want now and keep the batter in the refrigerator for up to 3 weeks and have hot muffins anytime.
You can add raisins or other fruit, dried cherries or cranberries.
Pour boiling water over cereal and let stand.
Mix together remaining ingredients then add softened cereal.
Bake as many as you'd like in muffin tins sprayed with cooking spray.
Bake for 15-20 minutes at 400\u00b0F.
This recipe makes 40 large muffins, and the batter will keep in the refrigerator for up to three weeks, so you can have fresh, hot muffins anytime!
Enjoy!
b>bran with baking soda/powder. Add salt or herbs to taste for
atter can be kept refrigerated for about 1 week.
To
br>Bake at 425 degrees for 20 minutes.
Remove from
Stir first 11 ingredients together.
Pour water over baking soda.
Let cool.
Cream honey and shortening together.
Beat eggs into honey mixture one at a time.
Add buttermilk and cooled soda water to the honey mixture.
Add dry ingredients to wet.
Covered tightly it will last several days in the refrigerator for fresh bran muffins for breakfast.
Make this mix ahead of time and have it on hand in the refrigerator for whenever you have a craving for a bran muffin.
Preheat oven to 375\u00b0.
Mix all dry ingredients in a large bowl.
Add buttermilk, eggs and oil.
Mix until all dry ingredients are wet.
Line muffin tins (for as many muffins that you want).
Half fill with batter.
Bake for 15 minutes.
*Can substitute 3 to 5 cups granola cereal for All Bran and 40% Bran.
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
bstitutions for the peanut butter and almond milk are in the recipe