Breakfast Bran Muffins Recipes

BREAKFAST BRAN MUFFINS

Steps:

• In a large bowl, combine cereals and boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition., Stir in the buttermilk, molasses and cereal mixture. Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Wrap remaining muffins in foil and freeze for up to 3 months., To use frozen muffins: Thaw at room temperature.

BREAKFAST BRAN MUFFINS

Steps:

• preheat over and lightly spary your muffin pans.
• use a processor to chop the apple and carrots into small pieces, or use a knife.
• mix all ingredients until blended.
• fill cups 2/3 full.
• bake for 20-22 minutes.
• remove from pan when cool.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

BREAKFAST BRAN MUFFINS

Steps:

• Preheat the oven to 350°F. Line 11 muffin cups with paper liners.
• In a large bowl, combine the almond flour, flax meal, salt, and baking soda. In a high-powered blender, puree the dates, eggs, olive oil, and water on high speed until very smooth. Stir the wet ingredients into the almond flour mixture until blended, then stir in the seeds, walnuts, and currants.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve warm.