Whole Wheat Bran Muffins With Figs And Pecans Recipes

Steps:

• Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs.
• In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.
• Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles.
• Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack.
• Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
• Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc

Steps:

• Preheat oven to 400°F. Line 14 muffin cups with paper liners. Spray liners with nonstick spray. Whisk next 7 ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
• Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes. Cool on rack.

Steps:

• Preheat the oven to 350°F.
• Spray your mini muffin pans with non stick spray.
• Beat the butter and sugar together.
• Add the egg and mix well.
• Then add the oat bran and mix well.
• In a separate container combine the mashed banana with the 2 tablespoons water.
• Mix the dry ingredients together.
• Add the banana mix to the butter alternatively with the mixed dry ingredients. Mix well.
• Add the vanilla and the pecans.
• Bake for about 15 minutes or until the muffins start to brown.

Steps:

• In large bowl sift together flour and salt. Stir in All-Bran and Bran Flakes. Add raisins and nuts. Set aside.
• Mix boiling water and baking soda; set aside to cool.
• Cream sugar and butter in a large bowl. Stir in eggs, one at a time. Beat well. Stir in buttermilk and soda/water mixture Stir in bran mixture. Cover tightly. Best if refrigerated 12 hours (or more).
• The mixture will keep 4-6 weeks in the refrigerator and can be baked as needed. When ready to bake, drop 1/2 cup batter into large greased muffin tins. Do not stir mixture. Bake at 375 for approximately 20 minutes or until lightly browned. Makes 24 large muffins.

Steps:

• Preheat oven to 350.
• Mix together Rogers Wheat Bran and buttermilk; let stand.
• Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
• Mix flour, baking powder, baking soda and salt.
• Add to the first mixture, stir until just blended and add the raisins.
• Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
• Bake at 350 for 15 to 20 minutes.
• Note: I bake mine for only 15 minutes and find them much moister.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.