Molasses Bran Muffins From Scratch Recipes

Steps:

• Prepare muffin tin by coating with with non-stick cooking spray.
• In a mixing bowl, add the bran cereal and milk; let stand for 5 minutes.
• Add in the molasses, oil, and egg; stir to blend.
• In another mixing bowl, mix together the flour, baking powder, baking soda, and salt.
• Add the liquid ingredients and raisins to the flour mixture; fold just until blended (do not overmix).
• Spoon batter into muffin tin (12).
• Bake in a 400° oven for 20-22 minutes or until edges begin to pull away from the sides and pick comes out clean.
• Cool on a wire rack before removing from the pan.

Steps:

• Preheat oven to 400 degrees. Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins.
• In a separate bowl, mix, applesauce, mild, molasses, oil and egg. Add to dry ingredients and stir until just moist.
• Spoon into greased muffin tin and bake for 15-20 minutes.

Steps:

• Preheat oven to 400 degrees. Combine dry ingredients and fruit in mixing bowl, and wet ingredients in a separate bowl. Add to dry ingredients and mix until just moist. spoon into greased miffin tin or paper muffin cups and bake for 15-20 minutes. Makes 12 muffins.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
• Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

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:

• 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:

• In a large bowl, combine cereal, brown sugar and baking powder. Combine egg, milk, molasses and oil; mix well. Add to dry ingredients and stir just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 15-17 minutes or until muffins test done. Cool in the pan 10 minutes before removing to a wire rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more.
• Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined.
• Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until browned and set, 16 to 18 minutes.

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
• In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
• Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

Steps:

• Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
• Combine all of the dry ingredients in a medium size mixing bowl and set aside.
• Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
• Pour the dry ingredients into the wet and combine well until glossy and smooth.
• Add the ginger and just stir until incorporated into the batter.
• Pour batter evenly into greased muffin cups and fill 2/3 full.
• Bake for 20 minutes or until nicely browned.
• Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
• Enjoy with a spot of butter on the side.

Steps:

• Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.