Bran Muffins From Sarabeths Bakery Recipes

Steps:

• Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.

Steps:

• Adust oven rack to lower middle position and heat oven to 375.
• Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
• Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
• Add eggs one at a time, beating thoroughly before adding the next.
• Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
• Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
• Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
• Stir in bran and raisins.
• Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
• Divide batter evenly using ice cream scoop or spoon.
• Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
• Makes 12 small muffins or 6 jumbo muffins.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
• Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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:

• Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.