Better Than Bran Muffin Recipes

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!

BETTER-THAN-BASIC MUFFINS

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
• In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
• Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).

EASY BRAN MUFFINS

Steps:

• Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.

BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees farenheit. Prepare a muffin tin with muffin liners (or simply spray muffin tin with nonstick spray if not using muffin liners).
• In a standmixer or bowl with handheld mixer, mix bran wheat and buttermilk.
• Add applesauce, egg, brown sugar, vanilla extract and cinnamon. Mix to combine. Add flour, baking soda, baking powder, and salt.
• Divide batter into 12 muffins (a cookie scoop as shown is recommended). Bake for 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

BETTER BRAN MUFFINS (ATK)

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave safe bowl, cover with plastic wrap, cut several stam vents in plastic, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper twoel-lined plate to cool.
• Process half of bran cereal in food processor until finely ground, about 1 mintue. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well combined and light coloted, about 20 seconds. add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whiskto combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
• Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenlymoistened. Do not overmix. Genly fold raisins into batter. Using 1/3 cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
• Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.

YUMMY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more.
• Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined.
• Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until browned and set, 16 to 18 minutes.

BETTER THAN BRAN MUFFIN

Steps:

• Pre-heat oven at 350.
• Beat eggs, add sugar till fluffy.
• Add the remaining ingedients, beating in between.
• Bake for about 15 minutes.
• Makes 20 muffins.

BETTER BRAN MUFFINS

Steps:

• 1. Adjust oven rack to middle position and heat oven to 400. Spray standard-sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave-safe bowl, cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper towel-lined plate to cool. 2. Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes. 3. Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not overmix. Gently fold raisins into batter. Using 1/3 c measure divide evenly among muffin cups. Do not level or flatten surfaces of mounds. 4. Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16-20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.