Honey Bran Muffins Mimis Cafe Recipe 375

Steps:

• Preheat oven to 350 degrees F. Distribute about 1 tablespoon of the Glaze into 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure) In a medium bowl (or one with a pour spout) mix all the dry ingredients. In a separate bowl (I didn't do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the "liquid" ingredients. Stir the liquids into the dry ingredients until just moistened. Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little. Immediately invert the baked muffins onto foil or wax paper to cool. I put mine on wax paper, and then enjoyed eating the caramelized rings on the muffin tin - if you make them, you'll know what I'm talking about.

Steps:

• Preheat oven to 375.
• GLAZE.
• Cream butter with sugars until light and fluffy.
• Beat in honey and water.
• Using a brush, coat bottom and sides of muffin tins.
• MUFFINS.
• Mix fruit, honey and oil until smooth.
• Beat in eggs, then buttermilk and bran.
• Sift flour, baking soda and salt together.
• Add to mixture and beat until just combined.
• Fill tins 3/4 full.
• Bake for 20 - 25 minutes until springy to the touch.
• Cool for 2 minutes then invert on rack to cool completely.

Steps:

• Heat oven to 375°F.
• In a mixing bowl, cream the sugar and butter together with an electric mixer.
• When they are thoroughly mixed, add the eggs and beat for 1 more minute.
• Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
• Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
• To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
• Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
• Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
• Fill each cup ¾ full of batter.
• Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
• Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don't want that to happen, do we?.
• Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
• (Home ovens' heat differently from Mimi's commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
• This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
• If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.

Steps:

• Preheat oven to 375°F.
• Soak bran in buttermilk while preparing the rest.
• Cream butter and brown sugar, beat in honey and egg.
• Add bran and buttermilk.
• Stir together flour, baking powder, baking soda and salt.
• Add dry ingredients to wet and stir just until moistened.
• Bake 15-20 minutes.

Steps:

• In a large bowl combine the cereal and buttermilk; mix well.
• Let stand for 5 minutes till cereal is softened.
• Blend in the oil and eggs.
• Add the flour, sugar, soda, powder, salt, and raisins.
• NOTE: Muffins should always be stirred in one direction only so as not to break down the batter.
• Put paper liners in the tins and spray lightly with vegetable spray.
• Fill 3/4 full.
• Bake 400 degrees for 18-20 minutes.
• The batter may be stored for up to a week in refrigerator, but I bake all of them at once and freeze them.
• Yield: about 30 muffins.