Mimis Delicious Bran Muffins Recipes

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:

• 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.

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:

• 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:

• Pour boiling water over cereal and let stand.
• Mix together remaining ingredients then add softened cereal.
• Bake as many as you'd like in muffin tins sprayed with cooking spray.
• Bake for 15-20 minutes at 400°F.
• This recipe makes 40 large muffins, and the batter will keep in the refrigerator for up to three weeks, so you can have fresh, hot muffins anytime!
• Enjoy!