Bran And Flax Muffins Recipes

BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350°F.
• Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
• Stir in carrots, apples, raisins and nuts.
• Combine milk, beaten eggs and vanilla.
• Pour liquid ingredients into dry ingredients.
• Stir until ingredients are moistened. DO NOT OVER MIX.
• Fill muffin cups 3/4 full.
• Bake for 15-20 minutes.

CRANBERRY BRAN FLAX SEED MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine crushed bran flakes, whole wheat flour, sucralose, ground flax seed, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a bowl. Make a well in the middle of the mixture.
• Whisk egg whites together lightly in a bowl until foamy. Mix in buttermilk, honey, and applesauce. Pour mixture into the well and blend batter until just moistened. Fold in cranberries.
• Fill muffin cups 3/4 full with batter; sprinkle tops with whole flax seeds.
• Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes. Cool in the pan for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.

BRAN FLAX MUFFINS - LOW SUGAR

Steps:

• Preheat oven to 350°F.
• Mix together flour, flaxseed meal, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl.
• In seperate bowl mix carrots, apples, raisins, nuts and honey.
• Combine skim milk, beaten eggs and vanilla.
• Pour liquid ingredients into dry ingredients.
• Stir until ingredients are moistened. DO NOT OVER MIX.
• Fill muffin cups 3/4 full.
• Bake for 14-20 minutes.

FLAX - BRAN MUFFINS

Steps:

• Pre-heat oven to 350F Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in a separate bowl carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs, molasses, and vanilla with other moist ingredients. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX. Fill muffin cups 3/4 full. Bake at 350F for 15-20 minutes. Adapted from: Bob's Red Mill : One (50g) muffin contains: Cals: 126, FatCals: 48, TotFat: 5g SatFat: 1g, PolyFat: 2g, MonoFat: 2g Chol: 19mg, Na: 161mg, K: 185mg Tot Carbs: 18g, Fiber: 3g, Sugars: 7g NetCarbs: 15g, Protein: 4g

EVERYTHING ZUCCHINI BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl combine flour, oat bran, ground flax seed, baking soda, baking powder, salt, cinnamon and brown sugar.
• Add eggs, milk, vanilla and apple sauce to the flour mixture stirring until well combined.
• Stir in shredded carrots, zucchini, raisins and chopped nuts.
• Scoop batter into muffin tins sprayed with non-stick spray until 3/4 full.
• Bake for 20 minutes or until toothpick comes out clean.
• Allow to cool in tins for 10 minutes before transferring muffins to a cooling rack.

BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

ORANGE BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350F or 177C
• Line 12 muffin tins with paper inserts or use non-stick spray (there will be extra batter so consider using some ramekins for extra muffins)
• Place dry ingredients in a large bowl and stir to mix
• Place wet ingredients in a blender and blend until smooth
• Add the wet ingredients to the dry ingredients and mix just until combined (add extras if using)
• Divide batter into muffin cups
• Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean

CLASSIC BRAN MUFFINS RECIPE

Steps:

• To start making Bran Muffins, preheat your oven at 180 C. Line a 12 cup muffin pan with paper liners. Grease the muffin liners with little butter or oil. Keep aside while you prepare the batter. In a medium bowl combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger and stir until everything is mixed well.
• In a medium mixing bowl sift the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and ginger together. This will help the flours develop the required air to bake the muffins.
• In another large bowl, cream the butter and brown sugar together using a hand mixer at medium speed for 5 minutes or until light and fluffy. Add the eggs and whisk the batter until eggs are well incorporated. You can also use the flax meal egg replacer instead of the eggs to make an egg-free (eggless cake batter)
• Now add the vanilla extract, honey, buttermilk, mashed banana to the liquid mixture. Beat the muffin batter with an electric blender until well combined.
• Gradually add the sifted flour mixture to the above muffin batter and fold gently to combine. Fold in the wheat bran and raisins into the batter and fold to form evenly-combined batter.
• Spoon the muffin batter into the each muffin cavity until it is half way full. Bake the muffins in the preheated oven for about 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
• Once baked let the Bran Muffins sit in the pan for the few minutes and then transfer to a cooling rack.
• Make the Classic Bran Muffins in large batches and store in an airtight box in the fridge and pack one every day for the kids school lunch box as well.