THE VERY BEST BLUEBERRY BRAN MUFFINS
This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made.
Provided by karen in tbay
Categories Quick Breads
Time 45m
Yield 12-16 large muffins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly spray muffin pans.
- In large bowl, combine cereal with milk, let stand 10 minutes.
- In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
- Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
- Pour over dry ingredients and sprinkle with blueberries.
- Stir just until moistened.
- Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
- Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
- If using frozen blueberries, do not thaw before adding to the muffins.
BLUEBERRY BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
BLUEBERRY (OR RAISIN) BRAN MUFFINS
Make and share this Blueberry (or Raisin) Bran Muffins recipe from Food.com.
Provided by Dine Dish
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- In bowl, stir lemon juice into milk to sour it.
- Stir in egg, oil and molasses.
- Set aside.
- In another large bowl, combine bran, both flours, sugar, lemon zest, baking powder, baking soda and salt.
- Add milk mixture and blueberries or raisins.
- Spoon mixture into muffin pan sprayed with nonstick spray.
- Bake at 375 F for 20-25 minutes.
BERRY & NUT BRAN MUFFINS
Make and share this Berry & Nut Bran Muffins recipe from Food.com.
Provided by ALH7401
Categories Quick Breads
Time 33m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Place liners in a 12-muffin pan, spraying the liners with cooking spray isn't necessary but can keep the liners from sticking to the muffins.
- Combine the bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
- Separately mix the applesauce, egg substitute, oil and vanilla.
- Mix the liquid and dry together.
- Fold the nuts and berries into the batter.
- Divide the batter between the muffin cups.
- Place the granola on top and light press it into the top of the batter to form a topping for the muffins.
- Bake approximately 18 minutes, until fully cooked.
- Cool.
Nutrition Facts : Calories 229.4, Fat 5.4, SaturatedFat 0.7, Cholesterol 0.1, Sodium 398.9, Carbohydrate 44.2, Fiber 3.7, Sugar 10.2, Protein 6.2
VERY BERRY BRAN MUFFINS
My hubbie asked me to make bran muffins that he could take to work, I wanted to make a relatively healthy muffin that he would actually like- success! The yogurt can be any flavour you prefer. I advise not using muffin cups, this batter tends to stick to them.
Provided by nicole1_a
Categories Lunch/Snacks
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375. In large bowl add flour, bran sugar and baking powder. In small bowl beat egg with oil. Add cranberry juice and yogurt, mix well. Combine wet mixture into dry ingredients. Stir well. This should be a wetter muffin batter, if the batter is sticky and thicker add splash of milk until batter becomes thin. Add blueberries. Grease muffin tin with butter, add batter to until the cup is 3/4 full. Bake for 20-25 minutes.
Nutrition Facts : Calories 136, Fat 5.4, SaturatedFat 0.8, Cholesterol 17.6, Sodium 184.6, Carbohydrate 22, Fiber 2.6, Sugar 9.1, Protein 2.6
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