Hi all - does anyone have a favorite bran muffin recipe? I had a nice, very moist bran muffin>>>

S

sandi-in-hawaii

Well-known member
It was just a plain muffin, no added fruits, maybe some nuts. It was very good, and seems very healthy smileys/smile.gif

Any recipes to share?

TIA!

 
p.s. I'm also curious about the muffin paper - it was in a brown & gold, straight sided muffin paper

I've been seeing those papers a lot - brown, with gold print, maybe a fleur de lis pattern. Has anyone seen a source for those?

guess I should google...

 
Yes, I j've been working on one for a month now. I think it's right now.

But it has candied ginger & pears. Did you want plain? I do seem to recall that you love ginger, don't I?

 
Do you make the Six Week bran muffin mix

that you put in the fridge? It's good, and can add blueberries when in season, etc.

 
Hi barb! I saw those, but they're kinda high and narrow. The ones I saw were more muffin-shaped...

Thanks for looking, though!

It's kinda pricey, isn't it? 12 for $4.95. Maybe I don't really need them....

 
Just made it again. I think this will be it. 'REC' Candied Ginger & Pear Brans Muffins

I am reluctant to call my concoction a recipe, 'REC', but it does work.

Candied Ginger & Pear Bran Muffins

1/4 c. melted butter
2 eggs beaten lightly
1/4 c. molasses (warm slightly if necessary to pour)
1 1/4 c. milk
1 ½ t. vanilla

1 ½ c. All Bran cereal
2/3 c. diced candied ginger 1/4 to 1/3" dice (or larger if you love ginger)

1 1/4 c. a p flour
1 ½ t. baking powder
½ t. baking soda
1/4 t. salt

1 ripe pear, with skin, diced to ½" or more

Combine the first ingredients and mix well ensuring that the molasses is well incorporated. Add the bran and ginger and let rest 4-5 minutes.

Whisk the dry ingredients together to mix. Combine quickly with wet ingredients. Do not overmix. When almost finished mixing, add pears.

Bake at 400 for 24 minutes, for the large muffins.

 
Hi Sandi, VERY pricey! I recall 2 years ago, BA had a special dedicated to muffins/cupcakes, and

they were featured in those cute lil paper thingies....Unfortunately, I can't find the issue, I am sure it would list where it can be found. Good luck with your search, and I agree....Very expensive, But, perhaps you can replicate them??

Regards,
Barb

 
I always bake my muffins in mini sized baking cups and pans. There's more crusty outside to doughty

inside. They're great for little kids and when you just want a small bite of something. Some bought muffins must have 1000 calories. My favorite is a pumpking muffin from an old Gourmet. Will post if anyone is interested.

 
Hi aayay - did you know you can edit the "insides" of your own posts... not the

title, but the inside text. I do it all the time ;o)

 
Rec. Pumpkin Muffins

Gourmet, 11/1986
1c pumpkin puree, 1c packed light brown sugar
1/2c veg. oil, 2 eggs,
1/2c each chopped nuts and raisins

1 1/3c flour, 1 1/2 teas. baking powder
1 teas. baking soda, 1 teas. allspice
1/2 teas. salt

Mix first four ingredient till smooth, add nuts and raisins. Mix dry ingredients together and add to first mixture. Mix just till blended. Makes about 3 dozen minis or 6 regular sized. I use a
1 1/4 inch ice cream scoop and mini paper cups. Bake at 375 degrees, about 12 minutes for minis and 15 to s0 minutes for regulars. I sometimes substitute dried cranberries and different kinds of nuts. You can vary the spice or add grated orange rind. Freeze individually in plastic wrap.
Note: one can of puree is usually 2 cups.

 
Yep... you can only edit your own posts, and I think you can do it right up until they are archived.

You'll see (inside of the posts) that yours are the only ones that have the "Edit Message" link, mine only have that in mine, etc.

 
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