Applesauce Raisin Bran Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
• Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.

Steps:

• In a bowl, add the bran cereal, milk, applesauce, molasses, oil, and eggs; whisk together to combine.
• Let stand for 5 minutes.
• In a large bowl, add the flour, baking powder, baking soda, and salt; stir to combine.
• Add in the raisins and apple; toss to coat.
• Add the bran mixture to the flour mixture; fold in until dry ingredients are just moistened; do not overmix.
• Spray muffin cups with nonstick cooking spray.
• Pour batter evenly into muffin cups.
• Bake in a preheated 400 degree oven for 20-22 minutes or until a pick comes out clean.
• Cool on a wire rack before removing from the pan.

Steps:

• Preheat over to 400F; prepare a muffin tin with paper liners or by spraying with cooking spray.
• Mix flour, baking powder, salt, cereal and milk in large bowl; let stand 3 minutes.
• Stir in egg, applesauce, sugar and butter; stir just until moistened (batter will be lumpy).
• Fill each muffin cup 2/3 full.
• Bake at 400F for 20 minutes or until golden brown, and they test done with a toothpick.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
• Melt coconut butter in a small bowl. Beat egg into the butter and pour into the flour mixture. Mix in applesauce and vanilla extract. Fold in raisins and walnuts and mix into a doughy batter.
• Scoop batter into the muffin liners using an ice cream scoop.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let muffins cool for about 5 minutes.

Steps:

• Soak the cereal in water for about 30 minutes.
• Preheat the oven to 400 degrees.
• Spray muffin pan with cooking spray.
• Combine the cereal mixture with the applesauce and egg whites, and mix until combined.
• In a separate bowl measure and whisk the dry ingredients together.
• Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
• Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
• Combine the cinnamon and sugar and top each muffin with some of the mixture.
• Bake for 20-25 minutes or until done.
• Remove from pan, cool and enjoy.
• These can be frozen and reheated in the microwave for a quick breakfast.

Steps:

• Preheat oven to 375°F.
• With mixer beat eggs slightly.
• Add sugar, oil and applesauce; beat thoroughly.
• In a separate bowl, mix dry ingredients together.
• Add dry to the applesauce mixture; mix well.
• Stir in raisins.
• Fill greased muffin tins 2/3 full and sprinkle each muffin with a bit of brown sugar.
• Bake for 15-20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix bran cereal and buttermilk together in a bowl; let sit for 10 minutes.
• Beat brown sugar, applesauce, egg, and vanilla extract together in a bowl until smooth; stir into bran cereal mixture. Stir flour into bran cereal mixture until batter is well mixed; fold in walnuts and dried cranberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 15 to 20 minutes. Transfer muffins to a wire rack to cool.

Steps:

• Preheat the oven to 400 degrees F.
• Lightly grease two non-stick muffin pans or line with paper muffin cups.
• In a large bowl, combine the bran, flour, cranberries, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and orange zest.
• In a separate bowl, beat together the applesauce, sugar, oil and eggs until well mixed.
• Stir in the milk and molasses.
• Add to the dry ingredients, stirring just enough to moisten. Be careful not to overmix.
• Spoon into the prepared muffin pans.
• Bake for 20 minutes or until the tops are firm to the touch.

Steps:

• Beat together egg, oil, and applesauce. Add flour, baking soda, baking powder and spices; beat well. Stir in raisins.
• Spoon batter into oiled and floured muffin tins. Bake at 375 for 20-25 minutes or until firm to the touch and browned. Cool on wire rack.

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Steps:

• Heat oven to 400°F.
• Pour milk over cereal in medium bowl; stir. Let stand 3 min. Meanwhile, combine flour, sugar, baking powder, spices and salt; set aside. Whisk egg, applesauce and oil in large bowl until blended.
• Add cereal mixture to applesauce mixture; mix well. Add flour mixture; stir just until moistened. (Batter will be lumpy.)
• Spoon into 12 prepared muffin pan cups.
• Bake 20 min. or until toothpick inserted in centers comes out clean and tops are golden brown. Cool in pan 3 min. Remove to wire rack; cool slightly.

Steps:

• In a large bowl, combine the oat bran, flour, 1/4 cup sugar, baking powder and salt. In another bowl, beat the eggs, applesauce, oil and milk. Stir into dry ingredients just until moistened. Fold in raisins., Fill muffin cups coated with cooking spray three-fourths full. Combine the walnuts, cinnamon and remaining sugar; sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing form pan to a wire rack. Serve warm.

Steps:

• preheat oven to 400oF.
• Combine first 3 ingredients in a bowl, stir well. Let stand 5 minutes.
• Stir in sugar, egg substitute, and oil.
• Combine flour, baking powder, salt and cinnamon in a large bowl; make a well in center of mixture.
• Add cereal mixture, stirring just until dry ingredients are moist.
• Fold in raisins.
• Divide batter among 12 muffin cups coated with cooking spray.
• Bake at 400oF for 20 minutes or until lightly browned.
• Remove from pans immediately; let cool on wire racks.