Better Than Bran Muffin Recipes

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
• In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
• Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).

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:

• Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave safe bowl, cover with plastic wrap, cut several stam vents in plastic, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper twoel-lined plate to cool.
• Process half of bran cereal in food processor until finely ground, about 1 mintue. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well combined and light coloted, about 20 seconds. add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whiskto combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
• Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenlymoistened. Do not overmix. Genly fold raisins into batter. Using 1/3 cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
• Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.

Steps:

• Position a rack in the center of the oven and preheat to 350°.
• Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.
• In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.
• In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.
• Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Steps:

• Boil the water. Place 100% Bran in a bowl and add boiling water - let soak.
• In a very large bowl, mix sugar and margarine; add eggs & molasses.
• Mix in flour, baking soda, & salt.
• Add Bran flakes, 100% bran mixture and buttermilk - mix well.
• Bake @ 400 C for 15 minutes.

Steps:

• Pre-heat oven at 350.
• Beat eggs, add sugar till fluffy.
• Add the remaining ingedients, beating in between.
• Bake for about 15 minutes.
• Makes 20 muffins.