Melt In Your Mouth 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:

• Stir together flour, baking powder, salt, and sugar. Set aside.
• Measure cereal and milk into large mixing bowl. Stir to combine.
• Let stand 1 to 2 minutes, until cereal is softened.
• Add egg and shortening. Beat well.
• Add flour mixture, stirring only until combined.
• Portion batter evenly into 12 baking cups.
• Bake in a 400°F oven for about 25 minutes or until lightly browned.

Steps:

• Preheat oven to 375°F.
• Prepare non-stick muffin tin by spraying with cooking spray.
• Mix the oat bran and boiling water in a large bowl, set aside.
• In a small bowl, combine egg whites, sugar, buttermilk, oil and fruit.
• Add egg white mixture to oat bran and mix until blended.
• Combine flours, baking soda and cinnamon.
• Add dry ingredients to oat bran, stirring just until blended.
• Spoon batter into prepared muffin tin.
• Bake 15 to 20 minutes.
• All of the muffins can be cooked at one time and frozen for later use or the batter keeps for several weeks when stored covered in the refrigerator.

Steps:

• Preheat oven to 350°F.
• In a large bowl combine bran, flour, sugar salt, baking soda and baking powder thoroughly; set aside.
• In another bowl combine the oil, coffee, eggs, milk and vanilla, mix well.
• (Hint: I soak the raisins in very hot water while I'm mixing up ingredients because they become more plump and juicy).
• Add the dry ingredients to the liquid and mix thoroughly.
• Add raisins to mixture and stir together.
• In greased muffin tins put mixture to fill 3/4 full.
• Bake in oven for 20 to 25 minutes.
• I'm guessing on the amount of servings it makes because when I was given the recipe it wasn't listed.
• Also cooking time will be longer if you use jumbo tins--I listed for the regular size tins.

Steps:

• Mix tog. the egg, milk and molasses.
• Combine all the dry ingredients.
• Mix these two mixes tog and add raisins at the end if you are including them.
• Do not over mix.
• Spoon into greased muffin tins and bake at 350 degF for 20 minutes.

Steps:

• NOTE: I did not calculate prep time in fridge overnight.
• In a X-LARGE, bowl cream sugar and shortening.
• Add eggs, salt, baking soda and mix well.
• Add 1 c flour, stir until just combined.
• Add 1 c buttermilk, stir until just combined.
• Repeat this until all flour and buttermilk is used.
• Add 1/2 cup water and 1 cup Bran cereal, stir until just combined.
• Repeat this until all the water and cereal is used.
• * Be sure NOT to overmix*.
• Let sit overnight in fridge, covered.
• Take out and stir-the cereal should have broken down and will mix well.
• Pour 1/3 c batter into muffin tins.
• Bake @ 400 degrees for 20 minutes or until toothpick comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix flour, rolled oats, baking powder, baking soda, salt, and nutmeg together in a large bowl. Combine vegetable oil, orange juice concentrate, water, egg, and vanilla extract in a separate bowl.
• Stir oil mixture into flour mixture; mix until batter is smooth. Fold in blueberries; stir until combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until golden and cooked through, about 17 minutes. Cool in the pans for about 1 minute before removing.