Easy Bran Muffins With Raisins Recipe
Easy Bran Muffins With Raisins Recipe
How to make raisin bran muffins ! I'll show you an easy way to make really yummy brand muffins using bran cereal !
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Whole Wheat Oat Bran Muffins - Quick & Easy Breakfast Muffin Recipe
Learn how to make homemade whole wheat muffins with brown sugar and oat bran. These healthy muffins are great for breakfast!
▼ INGREDIENTS LIST:
- 2 large eggs
- 180 g (6.3 oz) of brown sugar
- 190 ml (6.4 oz) of olive oil
- 100 ml (3.3 oz) of milk
- Grated lemon zest
- 180 g (6.3 oz) of whole wheat flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of oat bran
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Whole Wheat English Muffins Recipe
Learn how to make incredibly soft and chewy 100% whole-wheat English muffins. This video is sponsored by Bob's Red Mill.
Get the full recipe and instructions at
#wholewheat #englishmuffins #breakfast #sponsored
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Pear & Crunchy Granola Muffins By Gordon Ramsay
A delicious take on a classic.
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How to Make English Muffins
Soft, chewy and so much better than store-bought, these English Muffins are easy enough for even the most amateur baker, using simple pantry ingredients and cooked on a skillet or griddle.
???? Ingredients ????
▢ 2 ¼ teaspoons instant yeast
▢ 1 3/4 cups warm buttermilk, or regular milk
▢ 2 Tablespoons honey
▢ 1 egg, lightly beaten
▢ 3 Tablespoons butter, melted
▢ 3/4 teaspoon salt
▢ 3 1/3 cups all-purpose flour
▢ 1/3 cup cornmeal, for coating on the outside of the muffins
???? Instructions ????
Add yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl and mix well. Add remaining flour and stir everything until very well combined, to form a soft, sticky dough. Cover bowl and rest for 20 minutes.
Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Grease a ¼ cup measuring cup with non-stick cooking spray and scoop batter into equal portioned “blobs” onto the cornmeal on the sheet pans.
Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal.
Space the dough discs at least an inch apart along both baking sheets to give them room to rise.
Cover the pans with a light kitchen towel or plastic wrap and allow to rise for 1 ½ hours.
Heat a griddle to about 325 degrees. Use a spatula to gently pick up the English muffin disks and place them on the hot pan. Cook for 7-10 minutes. They will puff up, and the bottom will get golden. Flip to the other side and cook for another 7-12 minutes, until golden on the bottom and when you touch the sides and gently press, it no longer feels doughy.
Remove English muffins to a wire cooling rack and allow to cool completely before splitting open and eating.
To spit open, poke the tines of a fork all around the outside center of each muffin, then split apart.
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