MOIST Bran Muffins w/Raisins. THE BEST!!
I’ve tried to perfect muffins MANY TIMES to make them moist and not dry. Especially the next day, different recipes seem to dry out overnight. However! :-) These ones are a sure winner. I like that they don’t have white sugar in them also. I used raisin bran cereal this time, but you can use any brand cereal you like. Please follow along as I explain a little tips and tricks along the way. One of them is using cupcake papers and the difference between using theirs and not using those. Thank you so much, I really hope you will make these wonderful and very very delicious muffins! I do have a very nice Facebook group by the same name #CookingWithAuntShirley Never any pop-up ads, and more interactive whereby you can ask questions and learn a lot, and add a lot to our little group! God bless you!
Bran Muffin Recipe
2. cups Bran cereal
1/2 cup. Boiled water
2. pcs Eggs
3/4 cup. Sugar
1/2 cup. Melted butter
2 1/2 cup AFP
2 1/2 tsp. Baking soda
CARROT BRAN MUFFINS - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making CARROT BRAN MUFFINS. See recipe below!
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Ingredients:
1½ cups all purpose sifted flour 2 cups All Bran Cereal or All Bran Buds
½ cup sugar of choice ½ to 1 cup water
¼ cup orange juice 1 large egg
1 tsp baking powder ½ tsp baking soda
½ tsp allspice 1 cup grated carrot
¼ cup butter or oil ½ tsp sea salt
1 tsp vanilla
Extra All Bran and flakes of almonds for top of muffins:
Method:
In a bowl add butter or oil, vanilla and sugar; cream together; then add egg and orange juice.
After add grated carrot, flour, All Bran cereal, baking powder, baking soda, sea salt and ground allspice.
Start mixing together by hand or blender, adding the water and more if needed, until all combined.
Pre-grease your muffin pan or use sleeves, scoop equal amounts of muffin batter in each one until all used.
Top with extra All Bran Cereal and flakes of almonds.
Preheat oven to 350ºf and bake for 20 minutes or depending on your oven.
When baked remove for oven, cover with towel and let rest in pan for 10 minutes. Freeze in freezer bag or container for longer freshness.
Enjoy!
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
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Bran Muffins with Molasses
Visit my blog at overthekitchencounter.com for more ideas on cooking and crafts.
Bran Muffins
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup molasses
2 eggs
1 cup milk
1 cup flour
1-1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1-1/2 cups wheat bran
1/2 cup raisins (optional)
400 F, 18-20 minutes
Bran Muffins
I have been a long-time fan of my local bulk food store. They carry so many interesting and unique things that you don't find at the supermarket. When I saw this big bag of wheat bran for less than $1.50, my mind started racing with ideas about how I could use it. As a fan of the good old bran muffin, this was the first on my list to create with my wheat bran treasure!
1 1/2 cup wheat bran
1 cup buttermilk or sour milk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 dried fruit (diced dates, raisins, diced apricots, dried cranberries - you could also use chopped walnuts or chocolate chips)
Preheat oven to 375 degrees.
Line standard muffin pan (one dozen) with liners or spray with non-stick spray.
In a large bowl, mix wheat bran and buttermilk/sour milk together. Let stand for 10 minutes.
In another bowl, beat together the oil, egg, brown sugar and vanilla. Add to the bran/buttermilk mixture and combine.
Sift or whisk together the flour, baking powder, baking soda and salt. Stir into the wet mixture until just blended. Fold in fruit.
Divide batter evenly between the 12 muffin cups.
Bake for 15-20 minutes or until tops spring back when gently pressed or a toothpick inserted into the middle of the muffins comes out clean.
Remove muffins from baking tin immediately and allow to cool on a wire rack.
Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network
Ina's banana bran muffins make a hearty addition to your breakfast menu!
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Chunky Banana Bran Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 10 to 12 muffins
Ingredients
1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network