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ISO: ISO: your best Bran Muffins, please
- Thread starter moyn
- Start date
In Search Of:
stephanie-oh
Well-known member
CI's Bran Muffins
Better Bran Muffins
5/2007
Makes 12 muffins
1 cup raisins
1 teaspoon water
2 1/4 cups All-Bran Original cereal (5 ounces)
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 cup whole wheat flour (2 1/2 ounces),
2 teaspoons baking soda
1/2 teaspoon table salt
1 large egg
1 large egg yolk
2/3 cup packed light brown sugar (4 2/3 ounces)
3 tablespoons mild molasses (or light)
1 teaspoon vanilla extract
6 tablespoons unsalted butter (3/4 stick), melted and cooled
1 3/4 cups plain whole-milk yogurt
1) Preheat oven to 400 with racks in middle position.Prepare muffin tins with Pam. Microwave raisins and water for 30 sec. and let stand for 5 min. Drain well and cool..
2. Process half of bran cereal in food processor about 1 minute. Whisk flours, baking soda, and salt in large bowl and set aside. Whisk egg and yolk together until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened , about 5 minutes.
3. Add wet ingredients to dry ingredients and gently mix with until batter is combined and evenly moistened. Don't overmix. Fold raisins into batter. Divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
4. Bake 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.
Better Bran Muffins
5/2007
Makes 12 muffins
1 cup raisins
1 teaspoon water
2 1/4 cups All-Bran Original cereal (5 ounces)
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 cup whole wheat flour (2 1/2 ounces),
2 teaspoons baking soda
1/2 teaspoon table salt
1 large egg
1 large egg yolk
2/3 cup packed light brown sugar (4 2/3 ounces)
3 tablespoons mild molasses (or light)
1 teaspoon vanilla extract
6 tablespoons unsalted butter (3/4 stick), melted and cooled
1 3/4 cups plain whole-milk yogurt
1) Preheat oven to 400 with racks in middle position.Prepare muffin tins with Pam. Microwave raisins and water for 30 sec. and let stand for 5 min. Drain well and cool..
2. Process half of bran cereal in food processor about 1 minute. Whisk flours, baking soda, and salt in large bowl and set aside. Whisk egg and yolk together until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened , about 5 minutes.
3. Add wet ingredients to dry ingredients and gently mix with until batter is combined and evenly moistened. Don't overmix. Fold raisins into batter. Divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
4. Bake 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.
Hi Sandra - REC Mom's Bran Muffins
I did see that episode of CI last week, and tried it. They were okay, but the inside was way too moist, and they even turned moldy within a couple of days. So I went back to my old standby; I make these at least two times a month.
1 cup Kellog's All-Bran (as CI said, they look like twigs)
1 cup 2% milk
1 1/4 cup all-purpose flour
1 Tbs baking powder
1/2 tsp salt
1 egg
1/3 cup butter (I use about 1/4 cup canola oil)
2 Tbs molasses
1/4 cup sugar
1/2 cup raisins (optional)
Combine bran and milk and let set for about 5-10 minutes until bran is soft. Meanwhile, whisk flour, baking powder, and salt together.
Add remaining ingredients to the bran/milk mixture, and gradually add dry ingredients. Stir by hand until mix is combined well, but do not overstir. I think using a mixer would break up the bran too much and make the muffins too heavy.
By 1/4 cup, pour batter into a well-greased muffin tin. Bake in a preheated 400-degree oven for 18-22 minutes, or until nicely domed and toothpick inserted in middle of a muffin comes out clean. Yum.
Makes a nice breakfast with cream cheese or even peanut butter. But I was dissapointed when I calculated and realized that there was only slightly less than 2 grams fiber in each muffin (without raisins). In the past, I have ground up toasted walnuts and added it to the batter, and it gives it a nice nutty flavor - imagine that ;o)
Makes 12 muffins.
I did see that episode of CI last week, and tried it. They were okay, but the inside was way too moist, and they even turned moldy within a couple of days. So I went back to my old standby; I make these at least two times a month.
1 cup Kellog's All-Bran (as CI said, they look like twigs)
1 cup 2% milk
1 1/4 cup all-purpose flour
1 Tbs baking powder
1/2 tsp salt
1 egg
1/3 cup butter (I use about 1/4 cup canola oil)
2 Tbs molasses
1/4 cup sugar
1/2 cup raisins (optional)
Combine bran and milk and let set for about 5-10 minutes until bran is soft. Meanwhile, whisk flour, baking powder, and salt together.
Add remaining ingredients to the bran/milk mixture, and gradually add dry ingredients. Stir by hand until mix is combined well, but do not overstir. I think using a mixer would break up the bran too much and make the muffins too heavy.
By 1/4 cup, pour batter into a well-greased muffin tin. Bake in a preheated 400-degree oven for 18-22 minutes, or until nicely domed and toothpick inserted in middle of a muffin comes out clean. Yum.
Makes a nice breakfast with cream cheese or even peanut butter. But I was dissapointed when I calculated and realized that there was only slightly less than 2 grams fiber in each muffin (without raisins). In the past, I have ground up toasted walnuts and added it to the batter, and it gives it a nice nutty flavor - imagine that ;o)
Makes 12 muffins.
shaun-in-to
Well-known member
our standby
The Ultimate Bran Muffin
Makes 12 muffins
(We don't add the apricots.)
1-1/2 cups natural wheat bran
3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 egg
3/4 cup lightly packed brown sugar
1/4 cup vegetable oil
1 cup buttermilk or sour milk (1 tbsp vinegar + enough milk to make 1 cup; let sit 5 mins.)
2 tbsp molasses
1/2 cup raisins
1/2 cup dried apricots, sliced
In a large bowl, combine dry ingredients (except fruit).
In a small bowl, lightly beat egg. Add sugar and wet ingredients. Then add raisins and apricots. Stir into dry ingredients just until moistened.
Fill greased muffin cups. Bake at 375 for about 20 minutes, until a toothpick comes out clean.
The Ultimate Bran Muffin
Makes 12 muffins
(We don't add the apricots.)
1-1/2 cups natural wheat bran
3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 egg
3/4 cup lightly packed brown sugar
1/4 cup vegetable oil
1 cup buttermilk or sour milk (1 tbsp vinegar + enough milk to make 1 cup; let sit 5 mins.)
2 tbsp molasses
1/2 cup raisins
1/2 cup dried apricots, sliced
In a large bowl, combine dry ingredients (except fruit).
In a small bowl, lightly beat egg. Add sugar and wet ingredients. Then add raisins and apricots. Stir into dry ingredients just until moistened.
Fill greased muffin cups. Bake at 375 for about 20 minutes, until a toothpick comes out clean.
REC: Grammy's Bran Muffins - I love these because you keep in fridge and bake as needed...
Grammy’s Bran Muffins
One 15-oz. box Raisin Bran cereal
3 cups sugar
5 cups flour
5 tsp. baking soda
2 tsp. salt
Mix above ingredients, by hand, in a large bowl, then add:
1 cup vegetable oil
4 eggs, beaten slightly
1 quart buttermilk
1 cup raisins (optional)
Mix all together and store in a covered container. Be sure to leave at LEAST 2” of space because mixture will expand as it sits. Refrigerate for up to 6 weeks.
To bake: Fill your muffin tins 2/3 full with muffin mixture. Sprinkle with a little cinnamon/sugar mixture if you wish.
Bake at 400 deg. for 18-20 minutes. Be careful not to overbake.
You can even bake some of these and keep in a ziploc bag in the freezer.
Grammy’s Bran Muffins
One 15-oz. box Raisin Bran cereal
3 cups sugar
5 cups flour
5 tsp. baking soda
2 tsp. salt
Mix above ingredients, by hand, in a large bowl, then add:
1 cup vegetable oil
4 eggs, beaten slightly
1 quart buttermilk
1 cup raisins (optional)
Mix all together and store in a covered container. Be sure to leave at LEAST 2” of space because mixture will expand as it sits. Refrigerate for up to 6 weeks.
To bake: Fill your muffin tins 2/3 full with muffin mixture. Sprinkle with a little cinnamon/sugar mixture if you wish.
Bake at 400 deg. for 18-20 minutes. Be careful not to overbake.
You can even bake some of these and keep in a ziploc bag in the freezer.