300 whole raisin bran Recipes

bananas, peeled and mashed, high-omega eggs, sugar, vanilla extract, canola oil or 1/2 cup olive oil, zucchini, peeled and grated, whole wheat flour, oat bran, ground flax seeds (i used blueberry ground flax from trader joe s), pecan chips, raisins, salt, baking powder, baking soda, cinnamon

butter, softened, brown sugar, granulated sugar, egg, milk, vanilla, flour, nutmeg, cinnamon, salt, baking soda, oatmeal, unprocessed natural bran, raisins (optional)

whole wheat flour, all-purpose flour, raisin bran cereal (bran flakes will also work), quick oats, baking soda, baking powder, margarine, unsweetened applesauce, sugar, brown sugar , packed, eggs, vanilla extract, coconut (optional), chocolate chips, roasted unsalted peanuts, chopped

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.

ground flaxseed, water, wheat bran, spelt bran, spelt flakes, whole spelt flour, psyllium fibre husks, stevia extract powder, whole flaxseeds, chia seeds, baking soda, sea salt, nutmeg, cinnamon, demerara sugar, agave nectar, applesauce, equivalent of 2 eggs in ener-g egg replacer powder, prepared, vegan milk, canola oil, raisins , soaked in hot water and drained (reserve 3 tbsp soaking liquid), chopped prunes

wheat bran, oat bran, soft whole wheat flour, golden flax seed , grind in coffee grinder after measuring, baking powder, salt, baking soda, brown sugar, raisins, whole oranges, washed quartered and seeded, buttermilk, canola oil, eggs

flour, whole wheat flour, bran or oat or more flour, baking powder, salt, heaping tsp cinnamon, olive oil, sugar, eggs, vanilla, buttermilk, raisins , toasted walnuts, grated zucchini

mashed ripe banana (about 3 medium bananas), frozen orange juice concentrate, thawed, egg, canola oil or 1/4 cup light olive oil, bran flakes, whole wheat pastry flour, baking powder, baking soda, cinnamon, salt, raisins, chopped toasted pecans

apple, unpeeled, cored, quartered, tofu, soymilk or 1/2 cup almond milk, unsweetened, vanilla extract, splenda sugar substitute, salt, baking powder, cinnamon, white whole wheat flour, wheat bran, raisins

all-bran cereal, natural bran, raisins, rolled oats, coarsely grated orange rind, boiling water, eggs, buttermilk, brown sugar, vegetable oil, molasses, orange juice, all-purpose flour, whole wheat flour, baking soda, salt, nutmeg

flax seed (ground ), whole wheat flour, all-purpose flour (unbleached is best ), salt, baking soda, egg whites or 2 eggs, grated peel from 2 lemons ( save lemons for juice ), raw honey or sugar (can use reg. honey ), either raisins , cran raisins,prunes or dates( soak ahead a few min.: drain), squeeze lemons for juice, adding enough buttermilk to yield 1 1/2 cups fluid

wheat bran, oat bran, whole wheat flour, currants or 2/3 cup raisins, baking soda, baking powder, cinnamon, salt, ripe peaches (gives when pressed lightly, not spongy), peach applesauce (or regular unsweetened ), egg whites or 1/2 cup egg substitute, skim milk, light peach yogurt (or vanilla), creamy natural-style peanut butter, honey, molasses (all honey or all works too)

butter, softened, brown sugar (light or dark ), overripe bananas, mashed, milk, applesauce, ground flax seed, raisins, real vanilla, eggs, grated carrot, whole-wheat flour, wheat bran (all-bran cereal works well), baking powder, baking soda, salt, chopped walnuts (or nuts of choice)

all-bran cereal, oat bran, wheat bran, old fashioned oats (not instant ), boiling water, whole wheat flour, splenda sugar substitute, baking soda, ground cinnamon, salt, fat-free buttermilk, unsweetened applesauce, egg substitute, canola oil (can use 1/4 cup canola and no flax oil), canola oil, flax seed (i use these generously in mine), raisins, mashed banana

natural bran, oil, brown sugar, eggs, buttermilk, corn syrup, whole wheat flour, flour, bran flakes, all-bran cereal, red river cereal, baking soda, salt, raisins, quick-cooking oats

wheat bran, skim milk, lemon juice, unsweetened applesauce, egg whites, brown sugar, vanilla extract, whole wheat flour or 1 cup whole wheat pastry flour, baking soda, baking powder, nutmeg, cinnamon, salt, chocolate chips or 1/2 cup dried cranberries or 1/2 cup any type nuts or 1/2 cup raisins

oat bran, whole wheat flour, baking soda, cinnamon, nutmeg, salt, eggs, vanilla, canola oil, honey, light molasses, buttermilk, raisins, walnuts

shortening or 1/4 cup butter or 1/4 cup oil, brown sugar, molasses (i use a bit more), eggs, milk (i use soya ), flour (i use whole wheat ), baking powder, baking soda, salt (i use 1/4), wheat bran (i use a mixtrue of wheat & oat bran), raisins (any fruit or fruit & nut mixture ( i like blueberry & cranberry)