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Wheat Bran Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 30 Oct 2022 22:26:08 -0700
v122.n031.8
* Exported from MasterCook *

                            Muffins, Wheat Bran

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Food Processor                  Hand Made
                 Low Fat                         Muffins/Rolls
                 Posted                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Nonstick cooking spray
      1/2           cup  boiling water
      1/4           cup  butter -- cut up
   1 1/2           cups  unprocessed wheat bran
   2               cups  all-purpose flour
   2          teaspoons  baking powder
   1           teaspoon  baking soda
      1/2      teaspoon  salt
   1                     egg -- lightly beaten
   1                cup  buttermilk
      3/4           cup  packed light brown sugar
   2          teaspoons  vanilla
                         Add-In: -- (optional)

Prep: 25 min
Bake: 15 min 400F
Cool: 5 min
Serving Size: 1 muffin
Servings: 12

Preheat oven to 400F. Coat twelve 2 1/2" muffin cups with cooking 
spray or line with paper bake cups; coat bake cups with cooking 
spray. Set pan aside.

In a small bowl combine the boiling water and butter, stirring until 
butter is melted. Stir in 1/2 cup of the wheat bran until moistened.

In a medium bowl stir together the remaining 1 cup wheat bran, the 
flour, baking powder, baking soda, and salt. In a large bowl combine 
egg, buttermilk, brown sugar, and vanilla. Stir the bran-butter 
mixture and the flour mixture into egg mixture just until moistened.

If desired, fold Add-In(s) into batter. Spoon batter into the 
prepared muffin cups, filling each three-fourths full. Bake for 15 to 
20 minutes or until a wooden toothpick inserted in the centers comes 
out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove 
from muffin cups; serve warm. If desired, serve with 
Chocolate-Hazelnut and Cherry Topping.

ADD-IN(S):
Date-Apple Muffins: For every 1 cup of batter, fold in 2 tablespoons 
chopped pitted dates and 2 tablespoons finely chopped, peeled apple.

Carrot-Raisin Muffins: For every 1 cup of batter, fold in 1/4 cup 
finely shredded carrot and 1/4 cup golden raisins.

Nutty Chocolate Chip Muffins: For every 1 cup of batter, fold in 1/4 
cup semisweet chocolate pieces and 1/4 cup chopped walnuts or pecans. 
If desired, sprinkle batter in muffin cups with additional chopped 
nuts, pressing lightly to adhere.

CHOCOLATE-HAZELNUT AND CHERRY TOPPING:
To serve, spread each warm muffin with 1 tablespoon 
chocolate-hazelnut spread, such as Nutella, and sprinkle with 1 
teaspoon snipped dried cherries.

TO MAKE AHEAD:
Prepare as directed through Step 3. Divide batter among three 1-quart 
freezer bags or 1-cup airtight containers. Seal and freeze for up to 
1 month. To serve, thaw one or more portions of batter at room 
temperature for 30 minutes, massaging bag(s) or stirring batter 
occasionally. Continue as directed in Step 4.

Source:
   "BETTER HOMES AND GARDENS"
S(Internet Address):
   http://www.bhg.com/recipe/wheat-bran-muffins/
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 194 Calories; 5g Fat (21.8% 
calories from fat); 5g Protein; 35g Carbohydrate; 4g Dietary Fiber; 
29mg Cholesterol; 347mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

NOTES : 2017 - 1122