Lime And Ginger Bran Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with paper liners. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove the bran from the oven and increase the heat to 450 degrees.
• In a medium bowl, whisk together the toasted bran, graham flour, all-purpose flour, baking powder, cinnamon, salt and cloves. In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the buttermilk, raisins and ginger.
• Gently stir the dry ingredients into the wet ingredients, just until everything is evenly moistened. Don't overdo it.
• Divide the batter evenly among the prepared cups. Transfer to the oven and immediately reduce the temperature to 350 degrees F. Bake until the tops are nice and puffed and a toothpick inserted into the center comes out with moist crumbs attached, 22 to 25 minutes. Transfer the muffins to a rack to cool completely.

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:

• Line 12-cup muffin pan with paper liners.
• Preheat oven to 375°.
• In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand.
• In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among muffin cups.
• Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing.
• In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth.
• Spoon over the tops of warm muffins and let cool.

Steps:

• Preheat oven to 375 degrees F.
• Combine ginger, 2 tbsp of lime & 1/4 of sugar in a small pot.
• Cook over medium heat for 3 minutes or until sugar has dissolved & mixture is hot.
• Remove from heat and cool.
• Stir in lime zest (wait until it's cool, or else the zest will cook and you will lose the bright green colour).
• Whisk butter with remaining 1/2 cup sugar until smooth.
• Whisk in eggs and buttermilk until blended.
• Combine bran, flour, salt, baking soda and baking powder in a large bowl.
• Stir in buttermilk mixture - Do not overmix.
• Spoon batter into 12 large well-greased or paper-lined muffin cups.
• Fill to about 3/4 full.
• Bake for 20-25 minutes or until a toothpick comes out clean.
• GLAZE: Prepare glaze by combining sugar, water and lime juice in a small pot.
• Bring to a boil over high heat and boil for 1 minute.
• Prick hot muffins several times with a toothpick or skewer and brush muffin with glaze.
• Cool in pan on a rack.

Steps:

• Preheat 400 degrees.
• Lightly spray muffin tins with cooking spray.
• In a large bowl mix together the oil, yogurt, milk, brown sugar, barley malk, molasses, egg whites and bran. Let sit for 2 minutes.
• In a smaller bowl combine the flours with the baking soda, baking powder and salt.
• Fold in the flour mix and dried fruit into the liquid bran mixture. Mix until combined, taking care not to over mix.
• Fill muffin cups 2/3 full.
• Bake 18-20 minutes.

Steps:

• Preheat the oven to 400 degrees F. In a food processor, finely grind half of the cereal. Add the raisins to the mixture, but do not grind them. Transfer the mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda, and salt. Set aside.
• Combine butter, eggs, yogurt, molasses, and vanilla. Stir together wet and dry ingredients until just combined. Do not over mix.
• Line muffin tin with baking cups. Fill each just more than halfway. Sprinkle generously with sugar crystals, if desired (they add a good taste). Bake until muffins spring back when touched or when a toothpick inserted into the center comes out clean, about 18 minutes. Remove from tin and allow to cool slightly.

Steps:

• Preheat oven to 375°F.
• Boil juice over high heat until it becomes syrupy. Set aside and let cool.
• In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
• In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
• Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.