Carver Brewing Company Raspberry Bran Muffins Recipes

CARVER BREWING COMPANY RASPBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Butter and flour muffin tins or line with paper liners.
• In a large mixing bowl, combine wheat bran, pastry flour, whole-wheat flour, brown sugar and baking soda, tossing with a fork to incorporate air. Set aside.
• In a smaller bowl, whisk together the buttermilk, canola oil, molasses, honey and eggs.
• Stir wet ingredients into dry ingredients until barely blended. Fold in frozen raspberries.
• Fill tins about two-thirds full. Bake for 15 minutes, or until muffins spring back when touched. Cool in tins.

SPICY ORANGE BRAN MUFFINS

Steps:

• Combine bran and buttermilk, let stand while assembling other ingredients.
• In bowl, combine remaining dry ingredients.
• In another bowl, combine egg, brown sugar, honey, molasses and oil.
• Mix well.
• Add bran mixture.
• Add dry ingredients.
• Bake in sprayed muffin tin in 375 degree oven for 20 minutes.
• Best served warm.

ORANGE-DATE BRAN MUFFINS (HEALTHIER!)

Steps:

• Preheat oven to 400*. Lightly coat a 12-cup muffin pan with nonstick spray or line with paper liners.
• In a large bowl, stir together the bran, orange juice, honey, and molasses. Set aside for about 5 minutes.
• In a medium bowl, stir together the unbleached or all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
• Stir the applesauce, egg whites, and orange peel into the bran mixture. Add the flour mixture and stir just until combined. Fold in the dates.
• Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes. Invert onto the rack and serve warm or at room temperature.

CRANBERRY ORANGE BRAN MUFFINS

Steps:

• Combine dry ingredients in a large bowl.
• In a separate bowl, squeeze orange juice from orange(s) and combine with enough low-fat milk to make 2 cups total. Add zest from orange(s). Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix well by hand. Stir in cranberries.
• Divide between muffin tins, and bake at 350°F for 18-20 minutes.

COMPANY MUFFINS

Steps:

• Combine dry ingredients in large bowl.
• Stir in carrots, apples, raisins, and pecans.
• Make a well in the center, and add wet ingredients. Stir until just moistened.
• Pour into greased muffin tins.
• Bake 375 18-20 minutes.

BRAN & RASPBERRY MUFFINS

Steps:

• Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
• In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
• In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk.
• Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
• At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
• Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
• Bake for 25 minutes until golden-brown.
• Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.

RASPBERRY BRAN MUFFINS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Mix flour, bran, sugar, baking powder, and salt.
• 3. In a separate bowl, combine vanilla, egg whites, skim milk, applesauce, and orange rind.
• 4. Gradually mix in dry ingredients. Fold in raspberries.
• 5. Bake for 20 minutes.

RASPBERRY BRAN MUFFINS

Steps:

• Combine flours, sugar, baking powder, and salt.
• In another bowl beat eggs, milk and applesauce. Stir into dry ingredients.
• Gentlyfold in raspberries and cereal.
• Coat muffin cups with nonstick spray. Fill cups.
• Bake at 400 for 20 minutes, or until golden brown.