Bran And Currant Muffins Recipes

BRAN AND CURRANT MUFFINS

Steps:

• Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners.
• Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX.
• Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
• Turn muffins out of pan, and let them cool on a rack.
• Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.

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!

BRAN-CURRANT MUFFINS

Steps:

• Place bran cereal in a large mixing bowl. Pour in buttermilk, water and oil - stir well and let sit for a few minutes for the bran to soften.
• Mix in eggs and brown sugar.
• Add dry ingredients all at once, stir in just enough to combine.
• Fold in currants.
• This will make about 30 muffins, so grease as many muffin tins as you need and fill the cups 2/3 full.
• Bake at 375 for about 17-20 minutes (depending on how your oven behaves).
• Store remaining batter in a tightly-covered container in the refrigerator for up to 6 weeks.

OAT BRAN, CURRANT MAPLE MUFFINS

Steps:

• Preheat oven to 400°F.
• In large mixing bowl combine bran, flour, baking powder & salt.
• In another bowl mix currants, milk, syrup, oil & egg.
• Combine all of the ingredients (wet & dry) and stir gently.
• There can be lumps in the batter.
• Grease a 12-muffin tin and fill each cup 3/4 full with batter.
• Bake 15-20 minutes.
• **Can be refrigerated/frozen in a tightly sealed container.