Honey Bran Muffins With Figs Recipes

Steps:

• In a small bowl, combine pineapple juice and raisins. Set aside.
• In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
• In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
• Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
• Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups; spray baking cups with cooking spray.
• In small bowl, mix wheat bran and boiling water. In medium bowl, beat milk, honey, oil and egg with spoon until well mixed. Stir in bran mixture, flour, baking powder, cinnamon and salt just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with granulated sugar.
• Bake 15 to 20 minutes or until golden brown and tops spring back when touched lightly in center. Immediately remove from pan to cooling rack.

Steps:

• Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs.
• In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.
• Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles.
• Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack.
• Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
• Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc

Steps:

• Preheat oven to 400°F. Line 14 muffin cups with paper liners. Spray liners with nonstick spray. Whisk next 7 ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
• Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes. Cool on rack.

Steps:

• Preheat ooven to 400 degrees, and place paper baking cups in each of 6 regular size muffin cups.
• Spray paper baking cups with cooking spray.
• In a small bowl, mix wheat bran, and boiling water, and set aside.
• In a medium bowl, beat milk, honey, oil, and egg with spoon until mixed well.
• Stir in bran mixture, flour, baking powder, cinnamon, and salt just till flour is moist.
• Divide batter evenly into muffin cups.
• Sprinkle with granulated sugar if desired.
• Bake 15-20 minutes or till golden brown and tops spring back when touched lightly in center.
• Immediately remove from pan to cooling rack.

Steps:

• Preheat oven to 375°F.
• Soak bran in buttermilk while preparing the rest.
• Cream butter and brown sugar, beat in honey and egg.
• Add bran and buttermilk.
• Stir together flour, baking powder, baking soda and salt.
• Add dry ingredients to wet and stir just until moistened.
• Bake 15-20 minutes.