Golden Bran And Raspberry Muffins Recipes

Steps:

• In a large bowl, combine the applesauce, oil, milk and egg. Stir in bran; let stand for 5 minutes. , In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda and salt; stir in bran mixture just until moistened. Fold in raisins (batter will be thick)., Fill greased or paper-lined muffin cups two-thirds full. 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 pan to a wire rack. Serve warm.

Steps:

• Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
• In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
• In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk.
• Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
• At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
• Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
• Bake for 25 minutes until golden-brown.
• Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.

Steps:

• Combine flours, sugar, baking powder, and salt.
• In another bowl beat eggs, milk and applesauce. Stir into dry ingredients.
• Gentlyfold in raspberries and cereal.
• Coat muffin cups with nonstick spray. Fill cups.
• Bake at 400 for 20 minutes, or until golden brown.

Steps:

• Preheat oven to 350.
• Line muffin tins with liners or spray with cooking spray.
• In a large bowl, combine flour, bran, baking powder and baking soda until well mixed.
• In a medium size bowl, whisk the egg whites, and molasses until frothy.
• Whisk in the applesauce and milk.
• Pour the liquid mixture in with the dry ingredients and stir until just combined, but do not over stir. (if desired, this can be left in the refrigerator over night, covered.) The fruit should not be added until just before baking.
• Very gently fold in the raspberries, (try to prevent the fruit from breaking.) Spoon an heaping 1/4 cup of the batter into each muffin cup, filling each completely.
• Bake for 25 minutes until golden brown.
• Remove the muffins from the tins and transfer to a wire rack to cool.

Steps:

• In a bowl, combine the applesauce, oil, milk and egg.
• Stir in bran and let stand for 5 minutes.
• In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda, and salt; stir in bran mixture just until blended.
• Fold in raisins (batter will be thick).
• Fill greased or paper-lined muffin cups 2/3 full.
• Bake at 375 for 15-20 minutes.
• Cool for 5 minutes before removing from pan to wire rack.
• Serve warm.

Steps:

• In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Bake at 400° for 20 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 the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
• Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
• Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Steps:

• Mix Bisquick, sugar, milk, and butter to a soft dough. Put a tablespoon of mix in greased muffin tin, covering bottom and around sides. Drop in 1 teaspoon of jam. Divide remaining dough mix over the jam. Bake at 450 for 10-15 minutes.
• *Optional* Stir together the glaze ingredients. Drizzle over top of muffins!