Raspberry Bran Muffins Recipes

Steps:

• Combine flours, sugar, baking powder, and salt.
• In another bowl beat eggs, milk and applesauce. Stir into dry ingredients.
• Gentlyfold in raspberries and cereal.
• Coat muffin cups with nonstick spray. Fill cups.
• Bake at 400 for 20 minutes, or until golden brown.

Steps:

• Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
• In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
• In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk.
• Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
• At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
• Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
• Bake for 25 minutes until golden-brown.
• Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Mix flour, bran, sugar, baking powder, and salt.
• 3. In a separate bowl, combine vanilla, egg whites, skim milk, applesauce, and orange rind.
• 4. Gradually mix in dry ingredients. Fold in raspberries.
• 5. Bake for 20 minutes.

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners.
• Cover raisins with water in a microwave-safe bowl, and microwave on High for 1 minute to plump. Drain the raisins, and set aside.
• Beat the egg with milk in a bowl, and mix in the bran cereal. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the plumped raisins, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
• Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Bake at 400° for 20 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:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Steps:

• Preheat oven to 350.
• Line muffin tins with liners or spray with cooking spray.
• In a large bowl, combine flour, bran, baking powder and baking soda until well mixed.
• In a medium size bowl, whisk the egg whites, and molasses until frothy.
• Whisk in the applesauce and milk.
• Pour the liquid mixture in with the dry ingredients and stir until just combined, but do not over stir. (if desired, this can be left in the refrigerator over night, covered.) The fruit should not be added until just before baking.
• Very gently fold in the raspberries, (try to prevent the fruit from breaking.) Spoon an heaping 1/4 cup of the batter into each muffin cup, filling each completely.
• Bake for 25 minutes until golden brown.
• Remove the muffins from the tins and transfer to a wire rack to cool.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine bran and brown sugar in a large bowl.
• Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
• Beat oil, eggs, molasses, and orange zest into the bran mixture.
• Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 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:

• Preheat oven to 400 degrees F.
• Butter and flour muffin tins or line with paper liners.
• In a large mixing bowl, combine wheat bran, pastry flour, whole-wheat flour, brown sugar and baking soda, tossing with a fork to incorporate air. Set aside.
• In a smaller bowl, whisk together the buttermilk, canola oil, molasses, honey and eggs.
• Stir wet ingredients into dry ingredients until barely blended. Fold in frozen raspberries.
• Fill tins about two-thirds full. Bake for 15 minutes, or until muffins spring back when touched. Cool in tins.