All Bran Honey Muffins Recipes

HONEY-BRAN MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups; spray baking cups with cooking spray.
• In small bowl, mix wheat bran and boiling water. In medium bowl, beat milk, honey, oil and egg with spoon until well mixed. Stir in bran mixture, flour, baking powder, cinnamon and salt just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with granulated sugar.
• Bake 15 to 20 minutes or until golden brown and tops spring back when touched lightly in center. Immediately remove from pan to cooling rack.

HONEY BRAN MUFFINS

Steps:

• In a small bowl, combine pineapple juice and raisins; set aside. In a large bowl, combine brown sugar, oil, honey and eggs; mix well. Combine flour, baking soda and salt; stir in cereal. Add to sugar mixture and mix well. Fold in the raisin mixture (batter will be thin). Cover and refrigerate at least 3 hours or overnight. , Stir (batter will thicken). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

CLASSIC BRAN MUFFINS

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!

CLOSE TO MIMI'S HONEY BRAN 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.

HONEY OAT MUFFINS

Steps:

• In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

POST'S HONEY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit; grease 12 large muffin tins or line with paper baking cups.
• Combine milk and lemon juice or vinegar and set aside for a few minutes (a substitute for the 1 cup buttermilk in the original recipe).
• Beat egg in large mixing bowl with a fork; blend in oil, honey and soured milk or buttermilk; stir in cereal and raisins or dates; set aside.
• Combine remaining dry ingredients in a large bowl; stir liquid mixture into dry ingredients, just until moistened.
• Spoon batter into muffin cups, generously filling each to the top (I use an ice cream scoop with a release lever).
• Bake at 400 degrees Fahrenheit for 15 to 20 minutes or until done. COOL.

HONEY BRAN MUFFINS

Steps:

• In a small bowl, combine pineapple juice and raisins. Set aside.
• In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
• In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
• Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
• Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.