Only Bran Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

Steps:

• Pour boiling water over cereal and let stand.
• Mix together remaining ingredients then add softened cereal.
• Bake as many as you'd like in muffin tins sprayed with cooking spray.
• Bake for 15-20 minutes at 400°F.
• This recipe makes 40 large muffins, and the batter will keep in the refrigerator for up to three weeks, so you can have fresh, hot muffins anytime!
• Enjoy!

Steps:

• Preheat oven to 375°F.
• Oil muffin pan. I usually spray each cup with a little bit of basil olive oil.
• Mix oat and wheat bran with baking soda/powder. Add salt or herbs to taste for savory muffins.
• In a separate bowl, mix yogurt and egg. Add an egg white for more moist muffins. Beat together well.
• Blend the yogurt mixture into bran mixture.
• Spoon into muffin pan.
• Bake for 10 to 20 minutes, depending on the size of each muffin. Overbaking can result in dry muffins (which aren't necessarily bad).
• Notes: I've added chopped onions and bell peppers, or baked them as a single loaf. Many variations have turned out well. Next time, I'll try a sweet version with orange peel and vanilla extract.

Steps:

• In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.