Bran And Currant Muffins Recipes

BRAN AND CURRANT MUFFINS

Steps:

• Heat oven to 400 degrees. 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 cups, filling each about three-quarters full. Bake in the center of the oven for 20 minutes.
• Turn muffins out of the pan, and let them cool on a 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!

CARROT-CURRANT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 14 cups of two 12-cup muffin tins with baking cups, and lightly coat each with cooking spray.
• Whisk together flours, sugar, baking powder, 1/2 teaspoon salt, and the cinnamon in a large bowl. Whisk together yogurt, oil, eggs, and egg whites in a medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots and currants until combined.
• Spoon batter into baking cups until each is three-quarters full. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks, and let cool completely.

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.

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.

CRACKLIN' OAT BRAN MUFFINS

Steps:

• 1. In mixing bowl, stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S CRACKLIN' OAT BRAN cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil mix well. Add flour mixture, stirring only until combine. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F for 25 minutes or until lightly browned. Serve warm.

RED CURRANT MUFFINS

Steps:

• In a mixing bowl, cream the butter and sugar.
• Add both eggs and orange peel, or flower water and beat well.
• Sieve the flour, baking powder and salt into the creamed mixture and lightly blend.
• Fold in the red currants.
• Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done.
• Cool for 5 minutes before placing on wire rack.
• Dust with confectioners' (icing) sugar once completely cooled.

RED CURRANT MUFFINS

Steps:

• Grease muffin cups and place the in the freezer until use.
• Preheat oven (360°F, 180°C).
• In a bowl mix flour, baking powder, baking soda and currants; set aside.
• In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly.
• Add flour-currant mixture and stir just until combined. Batter will be sticky.
• Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
• Meanwhile prepare the meringue topping. Beat egg whites and salt with a mixer on high speed until foamy and soft peaks are formed, then gradually add powdered sugar and beat until meringue is stiff. At last fold in the currants carefully.
• When muffins are done, remove from oven. Spread the meringue topping on each muffin. Put the muffins back into the oven and let the meringue topping dry out for about 5 - 10 minutes. The meringue topping should be white or only slightly brown.
• Remove muffins from oven and let cool down in muffin cups for 5 - 10 minutes. Then remove the muffins from the cups and serve warm or let cool down completely.
• NOTE: You can replace red currants by black currants or other small berries.

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.

RED CURRANT MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.