In a separate bowl combine all the wet ingredients. Sweet moist and dense Molasses Bran Muffins are a copycat for the delicious pastry served at Mimis Cafe.

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Lightly grease a 12 cup muffin pan.

Molasses bran muffins. Add the wet ingredients into the dry ingredients and mix until just combined. Divide the batter among the 12 muffin tins and bake the muffins. These muffins will give the word Bran a brand new reputation after you taste just how.

In another bowl beat egg water oil and molasses. 1 tsp baking soda. Try not to over mix.

In a large bowl combine the dry ingredients. In a separate large bowl mix together dry. Grease and flour a 12 tin muffin pan and set aside.

12 cup sugar white or brown 12 cup packed brown sugar. Stir into dry ingredients just until moistened. 2 cups All Bran cereal.

Add the egg sour cream and molasses and beat on medium speed until well incorporated about 1 to 2 minutes. Step 2 In a medium bowl sift together flour baking soda and salt. 12 cup canola oil.

Combine wheat bran flour baking soda and baking powder. 1 34 cups buttermilk or plain yogurt thinned with milk. Directions Step 1 Preheat oven to 375 degrees F 190 degrees C.

Stir in nuts and raisins. Fill greased or paper-lined muffin cups two-thirds full. Preheat oven to 400F.

Combine dry ingredients and fruit in mixing bowl and wet ingredients in a separate bowl. In a large bowl mix together brown sugar molasses applesauce eggs almond milk apple cider vinegar until well combined smooth and creamy. Step 3 In a separate medium bowl mix skim milk molasses egg and vegetable oil.

Preheat oven to 400 degrees F. DIRECTIONS Preheat oven to 400 degrees. In the bowl of a stand mixer fit with the paddle attachment beat the butter and sugar on medium high until light and fluffy about 3 to 5 minutes.

In a separate bowl blend applesauce milk molasses oil and egg. Spoon into greased miffin tin or paper muffin cups and bake for 15-20 minutes. Mix in the bran.

2 tsp baking powder. 2-4 Tbsp molasses optional-for darker molasses-y muffins 1 12 cups all-purpose flour. Add to dry ingredients and mix until just moist.

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