Ingredients 1 ¼ cups wheat bran ⅓ cup dark brown sugar ¾ cup whole milk 1 ¾ cups all-purpose flour ½ cup white sugar 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon ground cinnamon ⅔ cup grapeseed oil 2 large eggs 1 tablespoon molasses Ingredients 2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, melted 2 eggs 1 cup buttermilk 1 cup dried cranberries 1 cup bran flakes cereal Instructions Preheat the oven to 375°F. Grease a muffin tin or line with paper liners.
Cranberrybran muffins Keeping With The Times
For homemade buttermilk: Combine 1 1/2 cups milk with 1 1/2 tablespoons of vinegar or lemon juice. Stir it together and let it sit for at least 30 minutes, but preferably overnight. Muffin Ingredients: bran cups buttermilk (see above) all-purpose flour whole wheat flour baking powder cinnamon baking soda salt honey molasses egg melted butter Easy Cranberry Bran Muffins These cranberry sauce muffins are moist, tasty, and healthful. Full of nutritious ingredients, high in fiber, and easy to make, they can be a breakfast all by themselves or a filling snack that you can feel good about. The cranberry muffins are moist with a tender crumb and have a great sweet-tart flavor. Versatile. You can jazz up the base recipe with walnuts or orange zest if you prefer cranberry nut muffins or cranberry orange muffins, or pile them high with streusel for bakery-style treats. Make-Ahead. Ingredients 1 1/2 cups wheat bran 1 cup buttermilk 2/3 cups dark brown sugar (if this link it intentional it leads to light brown sugar not dark) 1/3 cup vegetable oil
Cranberry Orange Bran Muffins AllBran*
These Maple-Glazed Cranberry Pecan Bran Muffins are not only healthy and filling, they're SO delicious, you'll find yourself making them again and again! And it doesn't hurt that they come together quickly with one bowl and no mixer needed! I'll be the first to admit that I'm a sucker for a good bran muffin. Step 2. For streusel topping, in a small bowl, stir together the 1/3 cup packed brown sugar, the 1/4 cup all-purpose flour, and the 1/4 teaspoon ground spice. Set aside. Step 3. For muffins, in a large bowl, combine egg, milk, and vegetable oil. Using a wooden spoon, stir in remaining ingredients (except streusel topping) until just combined. Preheat the oven to 400º F and line a muffin tin with paper liners (or you can just spray the pan with cooking spray if you prefer). Crush the bran flakes. I used a sandwich bag. Set aside. 3 ounces bran flakes. In a large bowl combine the flour, sugar, salt, baking powder, graham crumbs, and crushed bran flakes. Preheat oven to 350° F. Combine the first 6 ingredients in a bowl. In a separate bowl, whisk the remaining ingredients except for the cranberries. Slowly combine the dry ingredients into the wet, and then stir in the cranberries. Pour batter into greased mini muffin cups about 2/3 of the way up and bake for 15 minutes (or 2/3 of the way up.
Cranberrybran muffins Keeping With The Times
Instructions. Grease muffin tin and place 1 teaspoon honey and 1 teaspoon pecans in each section. In a mixing bowl, pour milk over cereal and let set for 3 - 4 minutes. Instructions. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin by lining it with paper liners. In a large bowl, combine the bran, brown sugar, buttermilk, melted butter, eggs and vanilla with a whisk and let sit for 3-5 minutes. Add the flour, baking soda, baking powder and salt.
1. In medium bowl, mix together flour, sugar, baking powder, salt and cinnamon. Set aside. 2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. 3. Stir in egg and oil; beat well. Stir in cranberries and orange rind. Add flour mixture, stirring only until combined. 4. Step 3. Using a mixer set on medium speed, beat the egg, banana, milk, brown sugar, and vegetable oil in a large mixing bowl for 1 minute, or until smooth and creamy. Stir in the All-Bran and set.
Cranberry Bran Muffins Love In My Oven
Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool. While the bran is toasting, heat 1 cup of the raisins with ½ cup of the water. Simmer for ten minutes, or until the water is all absorbed. ingredients Units: US 2 cups wheat bran 1⁄2 cup sugar 2 1⁄2 cups flour (I use combo of white & wheat) 2 1⁄2 teaspoons baking soda 1 teaspoon salt 1⁄3 cup fresh squeezed orange juice (approximately) 1 2⁄3 cups low-fat milk (approximately) 1 -2 tablespoon orange zest 1⁄2 cup applesauce 1 teaspoon vanilla 2 eggs, beaten 3⁄4 cup dried cranberries
