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.
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.
ixture. Combine milk, egg substitute, honey, and oil; add to dry
Preheat oven to 375.
GLAZE.
Cream butter with sugars until light and fluffy.
Beat in honey and water.
Using a brush, coat bottom and sides of muffin tins.
MUFFINS.
Mix fruit, honey and oil until smooth.
Beat in eggs, then buttermilk and bran.
Sift flour, baking soda and salt together.
Add to mixture and beat until just combined.
Fill tins 3/4 full.
Bake for 20 - 25 minutes until springy to the touch.
Cool for 2 minutes then invert on rack to cool completely.
r vinegar and set aside for a few minutes (a substitute
atter can be kept refrigerated for about 1 week.
To
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.
Beat honey and eggs together until blended.
Beat in bran and let stand to allow bran to soften.
Beat in yogurt.
Stir in remaining ingredients until just moistened.
Batter should be lumpy.
Spoon into greased muffin tins.
Bake at 400\u00b0 for 20 minutes.
Makes 12 large muffins.
In large bowl, mix cereal and milk; let stand 5 minutes.
Stir in egg, honey and butter.
Combine flour, baking powder, salt and raisins.
Sprinkle over bran mixture.
Stir just until blended. Fill greased pans 2/3 full.
Sprinkle top with wheat germ, if you desire.
Bake in preheated oven at 400\u00b0 for 15 to 20 minutes. Yields 12 regular size muffins.
br>Let mixture sit for 10 minutes (for oat bran to absorb some
Microwave molasses and buttermilk in oven for 2 1/2 minutes. Add butter pieces and stir until melted. Add cereal and stir. Add honey and beaten egg.
Mix flour, baking powder and salt.
Stir dry mixture into bran mixture.
Stir in raisins. Fill cupcake paper lined tins 1/2 full.
Bake at 400\u00b0 for 20 to 25 minutes.
Combine 100% Bran Buds and water; let cool.
In large bowl, cream shortening, sugar and honey.
Beat in eggs.
Mix in buttermilk and Brand Buds mixture.
Sift flour, soda, baking powder and salt; stir into bran mixture.
Fold in All-Bran cereal.
Heat oven to 375\u00b0; fill greased muffin cups 2/3 full with batter.
Bake 20 minutes.
Batter can be stored in tightly covered container in refrigerator up to 30 days.
Makes 5 1/2 dozen muffins.
Sift flour, baking powder and salt into bowl.
Combine bran flakes and milk in bowl; mix well.
Let stand for 1 to 2 minutes. Stir in egg, oil and honey; beat well.
Add dry ingredients, stirring until just moistened.
Spoon into muffin cups.
Bake at 400\u00b0 for 20 to 25 minutes or until tests done.
Yield: 1 dozen.
owl, combine brown sugar, oil, honey, and eggs; mix well. Add
hisk in the honey and maple syrup
Spray 12 large muffin cups with cooking spray.
In large bowl, stir flour, bran cereal, baking powder, salt and raisins.
In small bowl, stir egg whites, milk, corn oil and honey until well blended. Add to flour mixture, stirring until moistened.
Let stand 3 minutes.
Spoon into muffin tins.
Bake at 400\u00b0 for 15 to 20 minutes or until lightly browned.
nd just guessed for the recipe).
Soak the All Bran Cereal in
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!