14377 fiber licious six muffins bran Recipes

  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Fiber One Muffins
    fiber 1 cereal, crushed, egg whites, baking powder and
    3 More
    fiber 1 cereal, crushed, egg whites, baking powder, cottage cheese, splenda sugar substitute, cinnamon
    45 min, 6 ingredients
  • Bran Flakes Muffins with Raisins
    bran flakes cereal with raisins, milk, egg, shortening and
    4 More
    bran flakes cereal with raisins, milk, egg, shortening, all-purpose flour, baking powder, salt, white sugar
    40 min, 8 ingredients
  • Bran Muffins
    bran flakes, skim milk, lemon juice and
    6 More
    bran flakes, skim milk, lemon juice, gold medal whole wheat flour, splenda no calorie, baking soda, salt, applesauce, egg beaters
    9 ingredients
  • Bran Muffins
    bran, skim milk, brown sugar, baking powder and
    6 More
    bran, skim milk, brown sugar, baking powder, allspice or 1 1/2 tsp cloves, flour, baking soda, cinnamon, egg substitute, applesauce
    1 hour , 10 ingredients
  • 3b Muffins Bran Banana Blueberry
    wheat bran, mashed bananas, low fat buttermilk, molasses and
    8 More
    wheat bran, mashed bananas, low fat buttermilk, molasses, oil (canola is best), egg or 1/4 cup substitute, whole wheat flour, baking powder, cinnamon, salt, fresh or frozen blueberries, chopped nuts (optional)
    30 min, 12 ingredients
  • Fiber One Snack
    fiber 1 cereal, skim milk, almonds
    3 ingredients
  • Fiber One Butterscotch Haystacks
    fiber 1 cereal, butterscotch chips
    10 min, 2 ingredients
  • Lynda's High Fiber Low Fat Muffins Lynda's High Fiber Low Fat Muffins
    all-bran cereal, skim milk, brown sugar, eggs, applesauce and
    5 More
    all-bran cereal, skim milk, brown sugar, eggs, applesauce, raisins, oatmeal, baking soda, cinnamon, all purpose flour
    10 ingredients
  • High Fiber Blue Berry Muffins High Fiber Blue Berry Muffins
    all bran cereal, nonfat milk, unsweetened applesauce, egg and
    9 More
    all bran cereal, nonfat milk, unsweetened applesauce, egg, brown sugar, vanilla extract, all-purpose flour, whole wheat flour, baking soda, baking powder, salt, dried blueberries, flax seed
    13 ingredients
  • Low Carb High Fiber High Protein Muffins Low Carb High Fiber High Protein Muffins
    flax seed meal, wheat bran, cream of tartar, baking soda and
    5 More
    flax seed meal, wheat bran, cream of tartar, baking soda, salt, cinnamon, egg whites, plain low-fat yogurt (use vanilla yogurt for more sweetness and flavour if you like), low-fat milk
    30 min, 9 ingredients
  • High Fiber Ww and Oat Bran Pancakes High Fiber Ww and Oat Bran Pancakes
    flour , whole grain, oat bran, raw and
    7 More
    flour , whole grain, oat bran, raw, sugar (option: vanilla ), baking soda, baking powder, milk, lowfat , fluid, 1, egg white, olive oil, water , aprox
    9 ingredients
  • Six-Story Fruit Yogurt Parfait (Robert Irvine) Six-Story Fruit Yogurt Parfait (Robert Irvine)
    bran flakes, divided, heavy cream, plain yogurt, honey and
    9 More
    bran flakes, divided, heavy cream, plain yogurt, honey, cream cheese, softened, seedless red grapes, halved, seedless white grapes, halved, blueberries, bananas, lime, raspberries, hazelnut and chocolate paste (recommended: nutella), fresh mint
    25 min, 13 ingredients
  • Bran Muffins by the Bucket Bran Muffins by the Bucket
    bran, boiling water, vegetable oil, brown sugar and
    6 More
    bran, boiling water, vegetable oil, brown sugar, white sugar, eggs, buttermilk, flour, baking soda, salt
    30 min, 10 ingredients
  • Bran Muffins Bran Muffins
    bran flakes, milk, shortening, sugar, egg, beaten, flour and
    1 More
    bran flakes, milk, shortening, sugar, egg, beaten, flour, baking powder
    25 min, 7 ingredients
  • Bran Cereal Muffins Bran Cereal Muffins
    bran cereal, milk, egg, lightly beaten, light brown sugar and
    5 More
    bran cereal, milk, egg, lightly beaten, light brown sugar, cupoil, flour, baking powder, ground cinnamon, salt
    9 ingredients
  • Fiber One Waffles Fiber One Waffles
    fiber 1 original pancake mix, water, vegetable oil
    3 ingredients
  • Fiber One Pie Crust Fiber One Pie Crust
    fiber 1 cereal (original), margarine or 1/4 cup butter and
    3 More
    fiber 1 cereal (original), margarine or 1/4 cup butter, vanilla extract, cinnamon, splenda artificial sweetener
    15 min, 5 ingredients




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