Buttermilk Oat Bran Muffins Recipes

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

Steps:

• Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
• Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
• Best served warm with or without butter.
• *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.

Steps:

• Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
• Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• *Blueberry or banana variations are at bottom.
• Pre-heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups.
• Combine dry ingredients. Add milk, egg, honey, and oil; mix just until ingredients are moistened.
• Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.
• *NOTE: You can stir in 1/2 cup frozen blueberries or 1 medium ripe mashed banana for a fruity variation.
• These are also great the next day cold if you seal them in a baggy or stick em in a container to keep em fresh.

Steps:

• In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

Steps:

• Pour boiling water over oat bran and let sit for a few minutes.
• Mix egg, buttermilk, oil and sugar.
• Sift together flour,baking soda, salt and nutmeg.
• Add egg mixture and cereal mix until comes together.
• Bake at 400 for 20 minutes.

Steps:

• Preheat oven to 425°F If using a dark,non-stick muffin tin, preheat to 400°F.
• Combine the bran, the currants and the wet ingredients through the vanilla in a bowl, stir well.
• Set aside for 20 minutes, or refrigerate up to overnight.
• Whisk together remaining ingredients in a large bowl.
• Stir in the bran mixture until barely combined.
• Spoon batter into well greased muffin tin (or use baking cups).
• Bake for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.
• Remove from pans immediately and cool on a rack.

Steps:

• Preheat oven to 375°. Makes 12 muffins.
• Add buttermilk to oat bran and let stand.
• In another bowl combine flour, baking powder, baking soda and salt, set aside.
• In large bowl beat vegetable oil, egg, sugar and vanilla together.
• Add buttermilk-bran mixture to liquids and stir well.
• Add dry ingredients all at once and stir until ingredients are just blended.
• Gently stir in blueberries.
• Spoon into prepared muffins tins. Either paper lined or greased.
• Bake 20-25 minutes or until tops are golden.
• NOTE--1 1/2 tablespoons lemon juice with milk added to make 1 1/2 cups may be substituted.

Steps:

• In a large bowl, combine cereal, brown sugar and baking powder. Combine egg, milk, molasses and oil; mix well. Add to dry ingredients and stir just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 15-17 minutes or until muffins test done. Cool in the pan 10 minutes before removing to a wire rack.

Steps:

• Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray. Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.

Steps:

• 1. Preheat oven to 350 degree F. 2. Mix flours, baking soda, salt and bran together. 3. Mix buttermilk, sugar, applesauce, egg, vanilla, canola oil and vanilla. 4. Pour wet mixture into the dry ingredients, mix just so moist - do not over mix. 5. Fold in cherries and walnuts. 6. Spray a 12 muffin tin. 7. Bake for 18- 20 min.