Upper Crust Bakery Apple Bran Muffins Recipes

APPLE BRAN MUFFINS

Steps:

• In a skillet, saute apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours (batter will be very thick). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

APPLE STREUSEL BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, bran, 3/4 cup brown sugar, baking powder, baking soda, 1 teaspoon cinnamon, and salt in a large bowl until thoroughly combined. Beat milk, vegetable oil, and eggs in a separate bowl. Pour liquid ingredients into the flour mixture and stir just until mixed. Gently stir apples into the batter and fill prepared muffin cups about 3/4 full.
• Mix 1/4 cup flour and 1/4 cup brown sugar with 1/2 teaspoon cinnamon in a bowl; cut the butter into the brown sugar mixture until the streusel topping is crumbly. Sprinkle about 1 heaping teaspoon of topping onto each muffin.
• Bake muffins in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

APPLE BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
• In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

BAKERY-STYLE BRAN MUFFINS

Steps:

• Adust oven rack to lower middle position and heat oven to 375.
• Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
• Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
• Add eggs one at a time, beating thoroughly before adding the next.
• Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
• Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
• Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
• Stir in bran and raisins.
• Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
• Divide batter evenly using ice cream scoop or spoon.
• Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
• Makes 12 small muffins or 6 jumbo muffins.

UPPER CRUST BAKERY APPLE-BRAN MUFFINS

Steps:

• In a large bowl blend together the first ten (dry) ingredients.
• In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
• Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
• Do not overmix.
• Refrigerate batter overnight.
• Muffin batter can be kept refrigerated for about 1 week.
• To bake, spray the top of the muffin pan (s) with non-stick spray.
• Line the cups with paper liners.
• Fill each cup to the rim with muffin batter.
• Bake at 400 degree F.
• 25-30 minutes.
• Muffins are done when firm and just lightly colored around edges.
• The tops will overflow when baked to meet other muffins.
• Cut apart to serve.
• For standard size muffins, fill cups 2/3 full.
• Brush tops with warm honey, if desired, while still warm.
• Makes about 24 muffins.