Hearty Bran Muffins Recipes

HEARTY BREAKFAST MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
• Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

HEARTY BRAN MUFFINS

Steps:

• In a large bowl, combine the bran, yogurt, applesauce and milk; let stand for 5 minutes. , Meanwhile, in a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine the egg substitute, molasses, oil, vanilla and bran mixture. Stir into dry ingredients just until moistened., Fill muffin cups coated with cooking spray two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

HEARTY WHOLE GRAIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
• Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
• Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

HEARTY FIG OAT BRAN MUFFINS

Steps:

• Combine your favorite bran flakes in a large bowl with apple juice.
• Moisten the flakes evenly.
• Add the egg substitute, milk, apple juice concentrate, oil, banana, figs and honey.
• Mix well.
• In a small bowl, combine flour, oatmeal, cinnamon, baking soda and baking powder.
• Add to bran mixture and mix well.
• Line a muffin tin with paper liners.
• Spoon batter into paper-lined muffin cups.
• Bake at 350 degrees for 20 minutes or until done.

HEARTY DATE BRAN MUFFINS

Steps:

• FILLING:.
• Combine all ingredients in saucepan, simmer 5 minutes.
• Set aside to cool.
• BATTER:.
• Combine 1st four dry ingredients in large mixing bowl.
• Beat remaining ingredients together to blend Add with date mixture to dry ingredients.
• Mix well.
• Spoon into greased muffin tins.
• Bake at 375*F (190*C) for 20-25 minutes, or until top springs back when lightly touched.