Bran Flax Seed Cranberry Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries., Coat muffin cups with cooking spray or use paperliners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375° for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Steps:

• grease muffin cups or line with paper liners, and set aside.
• in a bowl, stir together buttermilk, all-bran and natural bran, let stand for 10 minutes. in separate bowl, combine molasses, oil, egg and vanilla and stir into bran mixture.
• in large bowl, whisk all-purpose flour and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg, and salt. pour bran mixture over top. sprinkle with dried cranberries, and stir just until moistened. scoop by 1/2 cupfuls into prepared cups.
• bake in centre of 375*F oven until tops are firm to the touch, about 25 minutes.
• let cool in pan on rack for 2 minutes. remove from pan and let cool.
• Make Ahead:.
• wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks.

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 350°F.
• Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
• Stir in carrots, apples, raisins and nuts.
• Combine milk, beaten eggs and vanilla.
• Pour liquid ingredients into dry ingredients.
• Stir until ingredients are moistened. DO NOT OVER MIX.
• Fill muffin cups 3/4 full.
• Bake for 15-20 minutes.

Steps:

• Preheat oven to 350 degrees.
• Mix wheat bran, milk, and lemon juice together. Let it sit while preparing the next step.
• In a separate bowl, beat the egg until fluffy. Then beat in your sweetener of choice, honey, applesauce, ground flax, vanilla extract, baking soda, baking powder, salt, and cinnamon.
• Add the wet ingredients to the bran mixture. Stir well.
• Add whole wheat flour to mixture.
• Spoon the mixture into muffin cups till about 2/3 full. Sprinkle the muffins with rolled oats.
• Bake for about 20 minutes. Do the toothpick trick!

Steps:

• Preheat oven 375*.
• Spray muffin tins with Pam.
• In bowl stir together All Bran and milk; let soak 5 minutes.
• Meanwhile combine flour,flax seed,brown sugar blend,baking soda, baking powder, salt,raisins and cinnamon.
• Add Egg Beater, canola oil and vanilla to the All Bran.
• Gently stir in dry flour mixture with the wet ingredients.
• Add cranberries.
• Spoon batter into muffin tips.
• Sprinkle each muffin with Splenda.
• Top with almonds.
• Bake for 30 minutes.
• Tip: I use an ice cream scoop to make my muffins; makes it so much neater.

Steps:

• preheat oven to 375.
• prepare a muffin pan with paper liners.
• combine dry ingredients except baking soda in a large bowl and set aside.
• in blender combine sugar, buttermilk, oil, eggs, and baking soda.
• add orange wedges to blender and puree well. Make sure the orange rind is really well pulverized into tiny bits.
• mix blender contents with bowl of dry ingredients.
• stir in cranberries.
• fill muffin liners nearly to top.
• bake 20 - 25 minutes.

Steps:

• Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
• Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
• Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.