SNOWFLAKE EASYMIX BRAN MUFFIN MIX | HOW TO BRAN MIX
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How To Make Chocolate Chip Bran Muffins (vegan + oil-free)
These are buttery, light and fluffy vegan bran muffins with chocolate chips - a great, high fiber baked goodie that anyone can make. Find the recipe here: or down below. Be sure to subscribe for more recipes!
INGREDIENTS
▢1 ½ cups wheat bran (87g)
▢1 cup plain oat milk, or your favorite plain plant-based milk (~240ml)
▢1 tablespoon apple cider vinegar (15ml)
▢½ cup brown sugar (106g)
▢2 tablespoons maple syrup (30ml)
▢¼ cup unsweetened apple sauce (62g)
▢1 tablespoon ground flaxseed (15g)
▢½ teaspoon vanilla extract (2.5ml)
▢1 cup whole wheat flour (113g)
▢1 teaspoon baking soda (4g)
▢1 teaspoon baking powder (4g)
▢½ teaspoon salt (2g)
▢½ cup semi-sweet non-dairy chocolate chips (80g)
INSTRUCTIONS
1. Preheat the oven to 375°F (190°C). In a large mixing bowl, combine together the wheat bran, oat milk and apple cider vinegar. Let that sit for about 5 minutes or so. Then, add the brown sugar, maple syrup, apple sauce, ground flaxseed and vanilla extract.
2. Once the oven is preheated, add the whole-wheat flour, baking soda and powder, salt and chocolate chips to the large mixing bowl with the wet ingredients in it. Fold this together well until cohesive and no dry ingredients remain. Spoon the dough into lightly greased muffin tin wells (greased with cooking spray or a little bit of vegan butter) until it fills about ¾ of the way full. This'll fill anywhere from 10 – 12 of the wells. Bake for 16 – 19 minutes, until the tops are firm to touch and spring back a little when poked with a finger.
Best Banana Muffins (with a crunchy top!)
These are the best banana muffins and they have a crunchy top, which is my favorite part. They are very simple to make and require three ripe bananas which makes it a perfect recipe to save for later when you have too many ripe bananas. Recipe from A Girl Who Ate Everything, link below.
Ingredients:
-1 1/2 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1/2 teaspoon salt
-3 bananas, mashed (about 1 1/2 cups)
-1/2 cup white sugar
-1 egg, lightly beaten
-1/3 cup unsalted butter, melted
-1 teaspoon vanilla
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg
Topping:
-1/2 cup packed brown sugar
-1/4 cup all-purpose flour
-1/2 teaspoon ground cinnamon
-2 tablespoons unsalted butter
Recipe from:
Sarah Taste & Traveler
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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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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
Betty's Refrigerator Raisin Bran Muffins
Betty demonstrates how to make Refrigerator Raisin Bran Muffins. These are a great blend of Raisin Bran, flour, sugar, eggs, buttermilk, and shortening. The batter can be stored in the refrigerator for up to 1 week, so you can bake a few at a time and get that straight-from-the-oven taste all week!
Refrigerator Raisin Bran Muffins
1/2 of a 15-oz. package Raisin Bran cereal (If you don't like raisins, just use bran cereal.)
2 1/2 cups self-rising flour
1 1/2 cups sugar
2 eggs, well beaten
2 cups buttermilk (or imitation buttermilk . . . if necessary, see my Quick Tip on converting milk into buttermilk)
1/2 cup butter, melted and cooled
In a large mixing bowl, beat 2 eggs. Stir in 1 1/2 cups sugar, 2 cups of buttermilk, and 1/2 cup melted butter. Add 2 1/2 cups self-rising flour and 1/2 of a 15-oz. package or raisin bran cereal. Mix, just until all ingredients are combined. You may bake these muffins immediately, or cover and refrigerate up to a week or more. To bake, spoon batter into muffin pans with paper liners, filling 2/3 full. Bake at 350 degrees or until done and beginning to brown. This will make about 2 dozen muffins. It is great to pack in lunch boxes. These muffins are not just empty calories; they also have a good amount of protein and fiber, and you can control exactly what you put in them! Enjoy!!! --Betty :)
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Super Moist Bran Muffins With Raisins and Pecans!!! The Best Tasting Bran Muffins!
These bran muffins are packed with so much flavor! They have raisins, lots of bran, nuts, and a nice sweet flavor. Bran muffins are my moms favorite and she has approved these! Plus they are super soft and moist!
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INGREDIENTS:
3 cups bran flakes(or 1 1/4 cups all-bran) crushed up
1/2 cup raisins
1 1/3 cups milk
1/2 tsp vanilla extract
1 1/4 cups flour
1/2-3/4 cup brown sugar(I always do 3/4 cup but if you want less sugar do 1/2 cup!)
3 tsp baking powder
1/4 tsp salt
2 tbsp honey
1 cup chopped pecans
Bake at 400 F for 15-20 minutes or until a toothpick inserted in one of the center muffins comes out clean or with moist crumbs.
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