Bran Muffins Mmm Mmm Good Recipes

Steps:

• 1. Sift together the bread flour, baking soda, baking powder and milk powder.
• 2. Add the rest of the dry ingredients to the above and blend well by hand.
• 3. In a separate bowl; whisk together the eggs and oil until blended.
• 4. Add the water to the egg mixture and whisk together.
• 5. Make a well in the centre of the dry ingredients and add the wet ingredients. Fold together just until blended. DO NOT OVERMIX!!!!!
• 6. Let the mix rest for approx. 10 to 20 min. so the bran has time to soak up the liquid.
• 7. Grease top of 3 muffin pans. Paper line the muffin cups.
• 8. Once mix has rested, deposit batter with piping bag evenly over 3 doz. Muffins.
• 9. Bake muffins at 400F for approx. 20 min.; until the muffin springs back when touched.
• 10. Remove muffins from tins directly after baking to prevent “sweating”.

Steps:

• In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Sift together the salt, sugar, flour, and baking powder in a large bowl. In a separate bowl, combine the bran cereal and soy milk; allow to rest for 5 minutes before whisking in the olive oil and egg whites. Fold the dry ingredients into the wet. Spoon batter into muffin cups.
• Bake in preheated oven until lightly browned, about 20 minutes.

Steps:

• Preheat oven to 350°F.
• In a large bowl combine bran, flour, sugar salt, baking soda and baking powder thoroughly; set aside.
• In another bowl combine the oil, coffee, eggs, milk and vanilla, mix well.
• (Hint: I soak the raisins in very hot water while I'm mixing up ingredients because they become more plump and juicy).
• Add the dry ingredients to the liquid and mix thoroughly.
• Add raisins to mixture and stir together.
• In greased muffin tins put mixture to fill 3/4 full.
• Bake in oven for 20 to 25 minutes.
• I'm guessing on the amount of servings it makes because when I was given the recipe it wasn't listed.
• Also cooking time will be longer if you use jumbo tins--I listed for the regular size tins.

Steps:

• In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!