Fruitcake Bran Muffins Recipes

WHOLE GRAIN FRUITCAKE MUFFINS

Steps:

• In a medium bowl, mix milk, oil, eggs, brown sugar and vanilla, whisking to combine. Stir in the wheat bran and oats. Allow this to sit for 5 minutes.
• Preheat the oven to 400°F.
• Stir in the flour, cinnamon, salt, and baking powder. Fold in the orange peel.
• Line a 12 cup muffin tin. Distribute the batter between the 12 cups. Bake for about 15 minutes, test them for doneness with a toothpick. Leave the muffins in the pan for 5 minutes. Remove them and cool completely on a wire rack.

EASY FRUITY BRAN MUFFINS

Steps:

• Preheat 400 degrees.
• Lightly spray muffin tins with cooking spray.
• In a large bowl mix together the oil, yogurt, milk, brown sugar, barley malk, molasses, egg whites and bran. Let sit for 2 minutes.
• In a smaller bowl combine the flours with the baking soda, baking powder and salt.
• Fold in the flour mix and dried fruit into the liquid bran mixture. Mix until combined, taking care not to over mix.
• Fill muffin cups 2/3 full.
• Bake 18-20 minutes.

FRUITCAKE MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Line muffin pan with paper holders.
• 2. In a bowl whisk, flour, baking powder, cinnamon and nutmeg. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Add flour just until blended, then add orange juice and mix well. Add candied fruit, dried cherries and pecans and mix until evenly distributed. Pour batter into muffin cups.
• 3. Bake for 25 minutes, or until tops are golden and cake tester comes out clean. Cool in pan 30 minutes.
• 4. Enjoy.

BRAN CEREAL FRUIT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.
• Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven until golden and set, 16 to 18 minutes.

FRUITCAKE MUFFINS

Steps:

• Position the rack in the center of the oven, and preheat the oven to 400°F To prepare the muffin pans, spray the holes and the rims with nonstick spray, or put the paper muffin cups into the holes. If using the silicon pans, spray as directed, then place on cookie sheet.
• Combine the cherries,currants, apricots, and brandy in a small bowl and set aside for 10 minutes.
• Meanwhile, whisk the flour, baking soda, baking powder, salt, ginger, and allspice in a medium bowl until mixed well. Set aside.
• Place the egg whites in a seperate medium bowl, that is clean and dry. Beat with an electric mixture at high speed until soft peaks form, about 3 minutes. Set aside as well.
• In a large bowl, whisk the egg yolks just until lightly beaten, then add the sugar and continue whisking until the mixture is thick and sunny yellow, about 3 minutes. Whisk in the buttermilk, melted butter, honey and vanilla extract until smooth.
• Using a wooden spoon, stir in the fruit and any remaining brandy into the egg yolk mixture, then stir in the pecans until well mixed. Stir in the flour mixture until incorporated. Then gently fold in the beaten egg whites until no streaks of white are visible.
• Fill the prepared pans three quarters full. Use additional greased pans or small, oven proof ramekins for any leftover batter or reserve the batter for a second batch. Bake for 20 minutes or until the muffins are light brown, with firm,rounded tops. A toothpick inserted into one of the muffins should come out clean.
• Set the pan on a wire rack and let cool for 10 minutes. Gently rock the muffins back and forth to release them. Remove them from the pan and let cool on the rack for 5 more minutes. To freeze, let cool completely, then store in airtight containers or freezer proof bags. The muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.

BRAN MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
• Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.