Microwave Ready Bake Bran Muffins Recipes

Steps:

• In a large bowl, mix bran cereal with boiling water to soften cereal.
• Add remaining ingredients and stir well.
• To store in refrigerator, place in air-tight container.
• To bake in microwave, place baking cups in a microwavable muffin pan.
• Fill baking cups half-full with batter.
• Bake on high in microwave for approximately 45 seconds per muffin. Do not over cook. (Time will need to be adjusted per your microwave.).
• Serve muffins warm.

Steps:

• Place water in a suitable microwave bowl.
• Heat until boiling (about1 minute).
• Add bran and butter and stir until butter is melted and bran softened.
• Beat in sugar and egg.
• Blend in remaining ingredients.
• Spoon into double paper patty cases or paper lined.
• muffin cups.
• The batter for this recipe may be kept in a covered bowl in the refrigerator for about 4 weeks.
• To cook, allow 30 seconds on high.
• per muffin (dough at room temperature) or 45 seconds per muffin (refrigerated dough).
• Tested in a 600-700 watt oven, for 500 watt.
• oven allow 15 seconds extra for every minute of cooking.

Steps:

• In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

Steps:

• Whisk the oil, eggs, sugar, vanilla essence and milk together.
• Add the remaining ingredients and mix well.
• Allow to stand overnight in the refrigerator in an airtight container.
• Spoon into well greased muffin tins and bake at 180°C (350°F for 10-15 minutes.
• OR microwave in a 6 muffin ring for 3.1/2 minutes on medium and 30 seconds on high.
• STIR WELL EACH TIME BEFORE USING.

Steps:

• Combine egg and stevia, and mix thoroughly.
• Add cinnamon, baking soda, vanilla extract, and oat bran and mix completely.
• Let sit for a couple of minutes, so the oat bran can absorb some of the liquid.
• Microwave on medium for a little over a minute (until batter forms solidly; so this is a loose guideline depending on your microwave and personal preference).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
• Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
• Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
• Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
• Spoon batter evenly into prepared muffin pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

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:

• Mix all dry ingredients.
• Add eggs, oil, applesauce and buttermilk.
• Put in plastic container and cover.
• Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
• **Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.