Coffee Bran Muffins Recipes

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!

Steps:

• Preheat oven to 375 degrees.
• Lightly butter 12 muffin pan cups (or line them with paper cups).
• Mix the flour and baking soda in a small bowl.
• Stir the cereal and buttermilk in another bowl; let stand for 5 minutes.
• Beat the sugar and butter in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Add the coffee, corn syrup, and egg and beat until smooth.
• Stir in the flour and cereal mixtures just until moistened (the batter will be lumpy).
• Stir in the raisins.
• Spoon the batter into the prepared muffin cups, filling each cup two-thirds full.
• Bake for 25 minutes or until a pick inserted in the center of one muffin comes out clean.
• Remove the pan to wire rack and cool for 5 minutes.
• Remove the muffins from the pan and cool completely on the wire rack.
• Serve warm.

Steps:

• In a large bowl, combine cereals and boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition., Stir in the buttermilk, molasses and cereal mixture. Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Wrap remaining muffins in foil and freeze for up to 3 months., To use frozen muffins: Thaw at room temperature.

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:

• Combine bran, flour, brown sugar, salt and baking soda in a 1 1/2 quart bowl, and mix well.
• In another bowl, mix together the egg, buttermilk,oil, honey and molasses. Stir into the flour mixture.
• Add optional ingredients, if using.
• Pour batter into 9 buttered muffin cups, and bake at 350 degrees for 23 to 25 minutes or until a wood pick inserted in center comes out clean.