Whole Wheat Bran Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray two 24-cup mini muffin tins with cooking spray.
• Place bran cereal in the bowl of a food processor; process until ground to a flour-like consistency. Transfer to a large bowl. Add flour, apple, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt; toss to combine.
• Mix together apple cider, applesauce, eggs, vegetable oil, and vanilla extract in a separate bowl. Add flour mixture to the apple cider mixture and gently mix until combined; batter will appear runny. Allow to rest while baking soda and apple cider cause batter to thicken and double in size, 1 to 2 minutes.
• Scoop a small amount of batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Allow to cool before eating.

Steps:

• Preheat oven to 350.
• Mix together Rogers Wheat Bran and buttermilk; let stand.
• Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
• Mix flour, baking powder, baking soda and salt.
• Add to the first mixture, stir until just blended and add the raisins.
• Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
• Bake at 350 for 15 to 20 minutes.
• Note: I bake mine for only 15 minutes and find them much moister.

Steps:

• Mix dry ingredients together.
• Add wet and mix just until blended
• Pour into a 12 muffin pan.
• Bake for 19 minutes at 425 degrees
• Let sit in the oven for 2 minutes before removing.