Vegan Bran Muffins Recipe

Here's a tasty Bran Muffin Recipe that is completely Vegan...

Ingredients
2 1/2 cups wheat bran
1 1/2 cups whole wheat flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt
1/4 tsp ground nutmeg
1 1/2 cups apple juice
1/4 cup molasses
2 Tbspn sunflower oil, plus a little extra for oiling pan
3/4 cup carrots, shredded
1/2 cup sunflower seeds
1/2 cup raisins

Method :

• lightly oil a muffin pan with sunflower oil and set aside.
  
• In a large bowl, place the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg, and mix well to combine.
  
• In a small bowl, place the apple juice, molasses, and sunflower oil, and whisk well to combine.
  
• Add the wet ingredients to the dry ingredients and stir well to combine.
  
• Add the remaining ingredients and gently fold them into the muffin batter.
  
• Fill each of the prepared muffin cups 3/4 full with the batter.
  
• Bake at 350 degrees for 25-30 minutes or until an inserted toothpick comes out clean.
  
• Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin.
  
  
• Store thecompletely cooled muffins in an airtight container.

Makes 12 Muffins

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Basic Oat Bran Muffins Recipe

Ingredients
2 1/4 cup oat bran cereal
1/4 cup chopped nuts
1/4 cup raisins, dates or currants
1 tbsp baking powder
1/4 cup brown sugar or 1/4 c. honey or molasses
1 1/4 cup skim milk or evaporated skim milk
2 egg whites or egg substitute for 2 eggs
2 tbsp. vegetable oil, if you want oil free muffins, use instead 2 tbsp. corn syrup


Method
Preheat the oven to 425 degrees.
In a large bowl combine the oat bran cereal, nuts, raisins and baking powder.
Stir in the brown sugar or liquid sweetening.
Mix the milk, egg whites and oil together (or the corn syrup) and blend with the oat bran mixture.
Line muffin pans with paper baking cups or spray with cooking spray, fill with batter.
Bake 15 to 17 minutes or test with a toothpick.

Storage
Store in a plastic bag to retain moisture. Keep the muffins in the refrigerator if they will not be consumed within 3 days as they contain no preservatives.

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Low Fat, High Fibre Bran Muffin Recipe

This is a great Bran Muffin Recipe. It gives just enough bran while keeping it low fat.

Ingredients

* 3 cups of unprocessed wheat bran
* 1/2 cup of sugar substitute
* 1/2 cup of brown sugar
* 1 cup of boiling water
* 1/4 cup of unsweetened applesauce
* 1/4 cup of olive oil
* 2 tspn baking soda
* 2 1/2 cups of whole-wheat pastry flour
* 2 eggs
* 1 tspn of salt
* 1 tbspn of white vinegar
* 2 cup of skim milk

Directions

Get you large mixing bowl and pour the boiling water in and then wheat bran.
Stir and allow the water to be absorbed.
Get another bowl and start mixing in everything else but the milk and vinegar.
Once everything is mixed together then mix in the bran.
Mix the milk and vinegar together and let sit for about a minute, then complete by adding it to the mixture.
Stir until combined well.
Spray your muffin pan with a non stick spray and then pour in the mixture.
Cook at 350F for about fifteen minutes or until done.

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Basic Bran Muffin recipe

Here is a basic Bran Muffin Recipe that is quick and easy (but very tasty). You can also very easily design your own Bran Muffin by adding extra ingredients.


3 cups all-purpose flour
1 1/2 tablespoons baking powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups bran
4 large eggs
1 1/2 cups vegetable oil
1 1/4 cups brown sugar, packed
1/4 cup molasses
3 cups grated carrots
1 cups raisins

1. Heat oven to 350*F (175*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Sift together flour, baking powder, cinnamon, baking soda and salt. Add bran. Make a well in the center. Set aside.
3. In another bowl, beat eggs; add oil, sugar, and molasses; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. Gently fold carrots and raisin into batter.
5. Fill prepared muffin tins three-fourths full. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.

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Bacon and Cinnamon Bran Muffins

Ingredients
25g/1oz bran
125ml/4fl oz milk
100g/3½oz self-raising flour
100g/3½oz wholemeal flour
2 tsp fine demerara sugar
pinch baking powder


75g/3oz smoked bacon lardons, cooked until browned
1 lemon, zest only
1tsp ground cinnamon
3 tbsp clear honey
75g/3oz butter
1 free-range egg
100ml/3½fl oz plain yoghurt
extra butter, to serve

Method
1. Soak the bran in the milk for five minutes.
2. Preheat the oven to 200C/400F/Gas 6.
3. Sift the flours, sugar and baking powder into a bowl. Add the bacon, lemon zest and cinnamon.
4. Heat the honey and melt the butter in a small saucepan over a low heat. Off the heat, beat in the egg, yoghurt and bran with its milk.
5. Stir the wet ingredients into the dry ingredients in the bowl.
6. Spoon the batter into muffin cases and bake in the oven for 20-25 minutes.
7. Serve with butter.

Preparation time less than 30 mins

Cooking time 10 to 20 mins

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High Fibre Bran Muffin Recipe

This is one of our family favourites...

2 cups whole-wheat flour
1 1/2 cups oat bran
1 1/2 cups raw bran
2 cups milk, or rice/soya milk
1/2 cup canola oil
1/2 cup honey
1/2 cup dark brown sugar
3 eggs, slightly beaten
1 tbsp. baking powder
1 tsp. sea salt
2 medium apples, shredded
1 cup carrot pulp (from juice machine), or 3 carrots finely shredded
2 bananas, mashed
1 tsp. cinnamon
1 cup pecans or walnuts, chopped fine (optional)
1 cup raisins (optional)

Preheat oven to 375 degrees. Beat oil, brown sugar, honey, carrot pulp, mashed bananas, shredded apples, eggs and milk together.

Add the wheat and oat bran and let sit 10 minutes. Pre-mix the dry ingredients and fold into the bran mixture until just mixed (don't overmix). Add the pecans and raisins.

Fill muffin tins with mixture (don't overfill) and bake for approx. 20 minutes.

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Sultana and Bran Muffins (Rory's Favourite)

try this wonderful, low G.I. recipe for Sultana and Bran Muffins.

Serves 12

You need:
1 1/2 cups oatbran
½ cup buttermilk
1 cup skim milk
1 1/4 cups self raising flour
½ cup brown sugar
2 tsp cinnamon
1/3 cup reduced fat margarine
1 large egg
1 cup sultanas

Method:
Soak bran in milk for 5 mins
Add remaining dry ingredients
Add wet ingredients, don’t over mix
Pour into muffin tins & bake at 180 degrees for 15-20 mins.

This is a good base muffin recipe so substitute away!

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Plain Bran Muffins

Here is a quick and easy Bran Muffin Recipe (but very tasty)


3 cups all-purpose flour
1 1/2 tablespoons baking powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups bran
4 large eggs
1 1/2 cups vegetable oil
1 1/4 cups brown sugar, packed
1/4 cup molasses
3 cups grated carrots
1 cups raisins

1. Heat oven to 350*F (175*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Sift together flour, baking powder, cinnamon, baking soda and salt. Add bran. Make a well in the center. Set aside.
3. In another bowl, beat eggs; add oil, sugar, and molasses; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. Gently fold carrots and raisin into batter.
5. Fill prepared muffin tins three-fourths full. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.

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Apple Bran Muffins

A healthy and delicious snack. These muffins make a great everyday breakfast or lunchbox treat.


1 cup all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (1 medium) peeled, finely chopped tart apple
3/4 cup water
1/2 cup Nonfat Milk Powder
1/4 cup vegetable oil
1 large egg
2 cups bran flake cereal

1. Preheat oven to 400° F. Grease or paper-line 12 muffin cups.
2. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in medium bowl. Mix apple, water, dry milk, vegetable oil and egg in small bowl; add to flour mixture and stir until moistened. Stir in cereal. Spoon into prepared muffin cups, filling 2/3 full.
3. Bake for 12 to 15 minutes or until wooden pick inserted in center comes out clean. Remove to wire rack; cool slightly. Serve warm.

Makes 12 muffins.

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