Recipes for "bran muffins"

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

Mix bran cereal and buttermilk together in a bowl; let sit for 10 minutes.

Beat brown sugar, applesauce, egg, and vanilla extract together in a bowl until smooth; stir into bran cereal mixture. Stir flour into bran cereal mixture until batter is well mixed; fold in walnuts and dried cranberries. Spoon batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 15 to 20 minutes. Transfer muffins to a wire rack to cool.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.

Combine bran and brown sugar in a large bowl.

Pour milk into a microwave-safe glass measuring cup. Microwave until almost boiling, about 1 minute. Pour hot milk over bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.

Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl.

Beat oil, eggs, molasses, and orange zest into bran mixture. Mix in dry ingredients until just combined. Sprinkle cranberries on top, then fold in with a spatula. Divide batter among the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Mix wheat bran and buttermilk together in a large bowl; let stand for 10 minutes.

Meanwhile, beat brown sugar, oil, egg, and vanilla together in a separate bowl until light and fluffy; stir into buttermilk mixture.

Sift flour, baking soda, baking powder, and salt together; stir into buttermilk mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack to cool completely. Enjoy!

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

Make muffins: Whisk flour, bran, brown sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl until thoroughly combined.

Whisk milk, vegetable oil, and eggs together in a separate bowl. Pour milk mixture into flour mixture and stir just until combined. Gently stir in apples. Fill the prepared muffin cups about 3/4 full.

Make streusel: Mix flour, brown sugar, and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle about 1 heaping teaspoon on top of each muffin.

Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Add the Raisin Bran, buttermilk, and oil to a bowl, stir, and let it soak for 15-20 minutes.

Mix in the rest of the ingredients.

Bake in a muffin tin at 400 degrees for 12-14 minutes, depending on pan size. (My large muffin tin took about 18 minutes).

Let cool at least 10 minutes. Top with butter and honey.

Save leftover batter in the refrigerator. For individual servings, scoop into ramekin/mug and microwave for 1 minute.

Preheat the oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.

Blend together oat bran, flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Add chilled applesauce, eggs, and oil; mix until well blended. Spoon batter into the prepared muffin cups. Let stand for 10 minutes.

Bake in the preheated oven until golden brown and a toothpick inserted into the center of muffins comes out clean, about 15 minutes.

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper cupcake liners.

Cover raisins with water in a microwave-safe bowl; microwave on High for 1 minute to plump. Drain raisins and set aside.

Beat egg with milk in a bowl; mix in bran cereal. Let mixture stand until cereal absorbs liquid, about 5 minutes. Gently mix in plumped raisins, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey; stir a few times to mix.

Spoon batter into prepared muffin cups. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

In a small bowl, combine pineapple juice and raisins. Set aside.

In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.

In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.

Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.

Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper liners.

Cream together butter and brown sugar in a large bowl with an electric mixer on medium speed until fluffy. Add mashed bananas, eggs, milk, and vanilla; mix well. Stir in flour, bran, baking powder, baking soda, and salt; blend just until moistened. Stir in walnuts. Pour batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a large bowl, add boiling water to first 6 cups of bran cereal, cool.

Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in 12 cups of bran cereal. Stir only until moistened.

Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.

In a medium bowl, sift together flour, baking soda, and salt.

In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture and raisins. Transfer to the prepared muffin pan.

Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.

Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preheat oven to 400 degrees F (200 degrees C).

In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.

Add eggs, shortening and buttermilk; mix well.

Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.

Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.

In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.

Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.

In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full.

Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.

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.

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more.

Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined.

Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups.

Bake in the preheated oven until browned and set, 16 to 18 minutes.

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.

Spread the wheat bran out on a baking sheet. The baking sheet doesn't need to be lined with parchment, but it does make it easier to transfer the toasted bran to the mixing bowl.

Bake, stirring halfway through, until the wheat bran toasts and smells nutty, 8 to 10 minutes. Keep an eye on the bran, as it can brown quickly. Let the bran cool in the pan slightly while preparing the muffin pan and batter.

Simply Recipes / Mark Beahm

Increase the oven temperature to 425°F.

Very lightly spray the tops of 2 standard muffin pans with nonstick baking spray (no need to grease the cavities, this is just to help the muffin tops release from the pan). Line every other cavity with a paper liner.

If you don't have 2 muffin pans, you can bake the muffins in batches, or use all 12 cavities. Keep in mind the edges may bake together if you've added mix-ins.

Simply Recipes / Mark Beahm

In a medium bowl, whisk together the toasted wheat bran (it’s okay if it’s still warm), flour, baking powder, baking soda, salt, and cinnamon, and set aside.

In a large bowl, whisk together the brown sugar, honey, and melted butter until smooth. Add the eggs, one at a time, whisking until fully combined before adding the next. Add the applesauce or mashed banana, followed by the buttermilk and vanilla extract.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the flour mixture to the wet ingredients. Fold with a silicone spatula just until combined and no dry streaks of flour remain.

Use a cookie scoop or a couple of spoons to divide the batter evenly among the 12 paper liners. They will be filled nearly to the top.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the muffins for 5 minutes. Reduce the oven temperature to 350°F without opening the door. Continue baking for 10 to 13 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling. Serve warm or at room temperature.

Store leftover muffins in an airtight container on the counter for up to 3 days.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm