Peachy Bran Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
• In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
• Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F. Prepare a 12 count muffin pan with non-stick cooking spray.
• In a medium bowl, combine the flour, wheat bran, Splenda, baking powder, and cinnamon if desired. Set aside.
• Drain the peaches, reserving the juice. Puree the peaches in a blender, adding enough juice so you have 1 ½ cups. Add this to the flour mixture, along with the egg whites. Stir until the dry ingredients are moistened, then fold in the raisins or dried peaches.
• Fill muffin tins about ¾ full with batter. Bake for 15-17 minutes, until a toothpick comes out clean.
• Allow muffins to sit for 5 minutes after baking before removing from tins.

Steps:

• Preheat oven to 350 degrees F.
• Combine flours, bran, baking powder, baking soda, and cinnamon.
• Separately, combine honey, egg white, yogurt, and oil; stir well.
• Pour liquid into dry ingredients; stir until just moistened.
• Add peaches.
• Pour into greased muffin tins.
• Bake at 350 degrees F for 18-20 minutes or until lightly browned.

Steps:

• 1. Stir together flour, sugar, baking powder, salt and cinnamon. Set aside.2. In large mixing bowl, beat egg slightly. Stir in peaches, KELLOGG'S ALL-BRAN cereal, milk and oil. Let stand about 2 minutes or until cereal softens. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 18 minutes or until golden brown. Serve warm.