Coffee Bran Muffins Recipes

WORLD'S BEST BRAN MUFFIN

Steps:

• Heat oven to 400°F.
• In a food processor, finely blend half the cereal until it resembles fine crumbs. Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda, and salt; set aside.
• In a separate bowl, combine butter, eggs, yogurt, molasses and vanilla. Stir together wet and dry ingredients until just combined. Do not over mix.
• Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with raw sugar crystals, if desired.
• Bake until muffins spring back when touched, 15 to 18 min. Remove from the tin and allow to cool slightly.

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!

ROSE CAFE BRAN MUFFINS

Steps:

• Combine bran, flour, brown sugar, salt and baking soda in a 1 1/2 quart bowl, and mix well.
• In another bowl, mix together the egg, buttermilk,oil, honey and molasses. Stir into the flour mixture.
• Add optional ingredients, if using.
• Pour batter into 9 buttered muffin cups, and bake at 350 degrees for 23 to 25 minutes or until a wood pick inserted in center comes out clean.

COFFEE BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Lightly butter 12 muffin pan cups (or line them with paper cups).
• Mix the flour and baking soda in a small bowl.
• Stir the cereal and buttermilk in another bowl; let stand for 5 minutes.
• Beat the sugar and butter in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Add the coffee, corn syrup, and egg and beat until smooth.
• Stir in the flour and cereal mixtures just until moistened (the batter will be lumpy).
• Stir in the raisins.
• Spoon the batter into the prepared muffin cups, filling each cup two-thirds full.
• Bake for 25 minutes or until a pick inserted in the center of one muffin comes out clean.
• Remove the pan to wire rack and cool for 5 minutes.
• Remove the muffins from the pan and cool completely on the wire rack.
• Serve warm.