Conference turris::cooks

Have you considered using Honey (Buckwheat is a dark honey) in a standard
bran muffin recipe?  Use 1 cup of honey for each cup of sugar.  Reduce
the liquid used by 1/4 cup for each cup of Honey used.  Honey being 
hygroscopic will tend to keep them moist longer.

    Honey is GREAT in breads too - the zucchini and date-nut type. 
    Even a little gives the bread a super flavor and a different
    texture.  I've used as little as 1/4 cup (in place of about
    1/3 to 1/2 cup sugar since (1) honey is sweeter than sugar and
    (2) I don't like my breads too sweet anyhow).  You may need to
    cut down on the liquid a little bit also, since the honey will
    add some liquid to the recipe.  I just scant the measurements
    by about a tablespoon.
    
    (This is not a good topic to be reading right before lunch!)
    
    --L

    Tasty it's true - but I find the added moisure in honey-made breads
    makes the stuff mold faster - a consideration the New England summer!
    (of course, this doesn't stop me from baking with honey, I just
    have to eat more!)
    
    -Scott
    

>   Tasty it's true - but I find the added moisure in honey-made breads
>   makes the stuff mold faster - a consideration the New England summer!
 
    All home-made bread molds faster than store bought because of the
    absence of preservatives.  The solution is to make about a three
    loaf recipe, slice it as soon as it cools, seal it well (I use Zip-Loc
    bags), and freeze it.  When you want to eat some, remove the number
    of slices you need and zap them in your microwave.  The result very
    closely resembles what you had when you first sliced it.
    
    You have no microwave?  You should get one for just this purpose.
    
    				Julie

Here's another recipe that you might like. They come out moist and are rather
tasty. It's really my mother that had this, but since I have given her several
of the ones that are already here, she wanted to share some of hers.


					- - -  Karl



                                 Bran Muffins

Stir 2 cups Bran Buds into 2 cups of boiling water. Let cool. 

Cream together 1 cup shortening and 2 1/2cups sugar. Add 4 eggs, all at
once, beat well.

Sift together 5 cups flour, 5 tsp soda, and 1 tsp salt. Then alternately
add these ingredients with 1 quart buttermilk. (eg. some buttermilk, some
of the mixture, some buttermilk, etc.)

Add the 4 remaining cups of Bran Buds from the box into the mixture with
buttermilk and all the Bran Buds water mix (made in first step). Stir well. 

Pour into gallon jar. There will be enough left in the mixing bowl for a pan
of muffins. Refrigerate the covered jar.

*** DO NOT STIR AFTER IT IS REFRIGERATED. ***

Fill greased muffin tin 3/4 full with the mixture. Sprinkle the top with
sugar/cinnamon mix.

Bake at 400 degrees for 15-20 minutes.

This mix keeps well in covered jar in refrigerator (has been kept over a
month). Take out only what you want to use each time, but do not stir remaining
mix.

    Here is a VERY moist and dark bran muffin recipe. The added benefit
    to the recipe is that it contains no shortening for those cholesteral
    watchers. Don't overbake as that dries them and make 10 instead
    of 12.
          
    	  		
    	  	 	BRAN MUFFINS WITH DATES
    
    	Preheat oven to 350 degrees.      
                                    
       	2 C. BRAN cereal	Soak bran, molasses, milk & egg for 15 minutes.  
	1/2 C. Molasses                                         
    	1 1/2 C. Milk                                           
   	1 Egg (beaten)                                          
                                                                
    	1 C. Flour		Sift together flour, salt, soda
    	1/2 t. Salt
    	1 t. Baking soda
        
    	4 oz. Chopped dates, nuts, and/or raisens
        
    	Combine all of the above. Pour into greased muffin tins. Bake 18-20
        min.                                            
                     

    Try Oatmeal Raisin cookies with Bran substituted for oatmeal at
    4:1 ratio.
    
    <CIA>
    
    

    I made this recipe this weekend.  It's YUMMY!!  And it was quick
    and easy.  Next time I make it I think I'll add raisins, too.
    
    		PUMPKIN BRAN CAKE
    
    Stir together:
    
    2 cup Nabisco 100% Bran
    1/2 cup milk
    3 eggs
    
    Let stand for 5 minutes.
    
    Stir in remaining ingredients:
    
    1 can (16 oz) solid pack pumpkin
    3/4 cup margerine, melted
    2 1/2 cup all-purpose flour
    2 cup sugar
    1 1/2 teas. pumpkin pie spice
    1 teas. baking soda
    1/2 teas. baking powder
    2 teas. grated orange peel
    1 1/4 c. walnuts, chopped
    
    Spoon into greased 13x9x2 pan.  
    Bake 325 for 1 hour or till tester comes out clean.
    
    Drizzle with confectioner's sugar glaze, if desired.
    
    Makes 16 squares.
                                    

    Good bran muffins:
    
    Take your favorite corn muffin mix and instead of using the amount
    of corn meal called for, use half as much corn meal and the same
    amount of bran flour.  Corn meal and bran flour taste really great
    together.
    
    Sally
    

    RAISIN BRAN MUFFINS
    
    BEAT 4 EGGS
    1QT.BUTTERMILK
    5 CUPS FLOUR
    2 TSP.SALT
    5 TSP.BAKING SODA
    2 1/2 CUPS SUGAR
    1 CUP OIL 
    1 15OZ.PKG.RAISIN BRAN FLAKES
    OR 7 CUPS
    
    
    MIX ALL WITH A SPOON AND LET STAND
    IN FRIG FOR TWO DAYS.
    LARGE BOWL WILL LAST 6 WEEKS IN FRIG.
    BAKE AS YOU WANT THEM
    
    OVEN  400  15-20 MIN.
             

    I don't have any recipes for oat bran, but if you want to 
    substitute egg whites for eggs the ratio is 3 to 1.
    
    
    Lyn
    

   I got the following recipes from the nutritionist at the Fallon clinic
   when I was consulting her regarding my cholesterol.  I have not tried
   the coffeecake.  I used low fat milk instead of buttermilk in the
   muffin recipe and they came out tasting just fine.
   
   I tend to also add oat bran to many other recipes that call for whole
   wheat flour or other grains.  Pancakes, coatings for fried fish, apple
   crisp, etc.

   D=

			     Oat Bran Coffeecake
			     -------------------   
   
   3/4 c. Promise margarine			1 c. flour
   1-1/3 c. brown sugar				1-1/2 tsp. baking powder
   3/4 c. eggbeaters				1-1/2 tsp. baking soda
   1`-1/2 tsp. vanilla				1/4 tsp. salt
   2 c. oat bran				1-1/c. buttermilk
   
   Mix margarine, sugar, eggbeaters, and vanilla together.  Mix dry
   ingredients separately and beat into batter alternately with
   buttermilk.  Beat for approximately 200-300 strokes.
   
   Prepare filling:	1/2 c. brown sugar
   			1-1/2 tsp cinnamon
   			1/2 c. chopped walnuts
   
   Spread 1/3 of the batter in oblong pan, sprinkle with 1/2 of the fil-
   ling.  Layer with 1/3 more of the batter and the rest of the filling
   and finally with the rest of the batter.  Bake in 350 degree oven for
   50 minutes.  Serves 14 - 16.  Delicious.!
   
   
			       Oat Bran Cookies
			       ----------------
   
   3/4 c. safflower oil				2 c. oat bran
   1 c. firmly packed brown sugar		1 c. flour
   1 egg (or 1/4 c. eggbeaters)			1 tsp. salt
   1/4 c. water					1 tsp baking soda
   1 tsp. vanilla				1 c. raisins
   1 c. Quaker Oats
   
   Beat together oil, sugars, egg, water and vanilla until creamy.  Mix
   dry ingredients into batter until moistened; batter should be lumpy.
   Drop by teaspoonful onto greased cookie sheet.  Bake in 350 degree
   oven for 12 minutes.  Makes 2 - 3 dozen.
   
   
			       Oat Bran Muffins
			       ----------------
   
   1 egg or 1/ c. eggbeaters			1 c. oat bran
   1 c. buttermilk				1 tsp baking powder
   1/2 c. brown sugar				1 tsp. salt
   1/4 c. oil					1/2 tsp. baking soda
   1/2 c. Quaker Oats				1/2 c. raisins
   1 c. flour
   
   Combine moist ingredients.  Mix in dry ingredients until moistened.
   Batter should be lumpy - don't overmix.  Fill muffin tins 3/4 full.
   Bake in 400 degree oven for 15-18 min. or until golden brown.  Makes 1
   dozen.
   

    the 1/ c eggbeaters probably means 1/4 cup eggbeaters - that's
    the usual amount to use for one egg.
    
    --L

		Oatbran cornbread

spray a 13" x 9" glass or metal oblong pan with pam
heat oven to 325 degrees for glass or 350 degrees for metal

in a large bowl:

Sift together:

two cups flour
1 teaspoon salt
3 level teaspoons baking powder

with wire wisk, stir in:

1 cup whole cornmeal (degerminated is okay, but whole tastes better)
1 cup oat bran
3/4 cup sugar

In a small bowl:

Whisk until blended:

3 extra large eggs
2 and 1/4 cups low-fat buttermilk (low-fat milk can be used if you prefer)
3/4 cup melted, cooled margarine

Pour wat ingredients into dry and mix just until blended, don't worry about
small lumps.  Pour into prepared baking pan.  Bake in oven aprox. 1 hour
or until a knifeblade inserted comes out clean.

Serve warm from the oven with margarine and low-sugar fruit spread.

    I buy oatbran in a cellophane package and then at home I transfer
    it to a large glass container.

    Here's one way to use oatbran...

    Oat bran muffins

    Heat oven to 425.

    2c oat bran
    1/4c brown sugar
    2 tsp baking pwder
    1 c skim milk
    2 egg whites
    1/4 c honey
    2 tsp veg oil
    1/2 c raisins
    1/2 c chopped nuts
    1/2 tsp cinnamon

    Mix all dry ingred and then add then add all liquid just till
    moistened. Pour in muffin tins lined with paper cups.  Bake for about
    15 minutes.  The muffins are better moist, try not to over bake.
      
    Note:  I have added grated, fresh apple to this recipe and then I
    increased the cinnamon to 1 tsp.

    
    -Dotti.

    Don't know if this is the Frugal Gourmet's recipe, but it's one
    I've used for years.  You just mix it up and refrigerate in a tightly
    covered container.  Spoon out whatever amount you want, and the
    rest can be kept in the fridge for up to six weeks.  They're good
    too.
    
			    Refrigerator Bran Muffins
    
    3 cups all-bran cereal, divided
    1 cup boiling water
    1 cup sugar
    1/2 cup shortening
    2 eggs
    2-1/2 cups all-purpose flour
    2-1/2 teaspoons baking soda
    1/2 teaspoon salt
    2 cups buttermilk
    3/4 cup raisins
    
    Pour boiling water over 1 cup of the cereal; stir to moisten and
    set aside to cool.  Cream sugar and shortening until light and fluffy;
    add eggs one at a time, beating well.  Combine flour, soda, and salt.
     Add to creamed mixture alternately with buttermilk; stir lightly.
     Blend in cereal and water mixture, remaining 2 cups cereal, and
    raisins.  Cover and store in refrigerator until ready to use, up
    to 5 or 6 weeks.  When ready to bake, spoon batter into greased
    muffin tins, and bake at 400 degrees F for 20 minutes.
    
    							Pat

From The Frugal Gourmet Cooks American, reprinted without permission.
    
		Bran Muffins the Frugal Way

5 tsp. baking soda
1 cup butter
2 cups sugar
4 eggs
4 cups All-Bran
2 cups 40% Bran Flakes
5 cups flour
1 qt. buttermilk

Dissolve the baking soda in 2 cups boiling water (microwave). Set aside to 
cool. With your electric mixer cream the butter and the sugar and beat in 
the eggs. Remove bowl from machine and stir in, by hand, the remaining 
ingredients. Finally, stir in the soda water. Keep the batter covered in 
the refrigerator for up to 6 weeks. Bake in muffin pans in 375 oven for 30 
minutes. Makes 6 dozen.

    

	Does anyone have a recipe for blueberry oat-bran muffins? Would just
	taking one of the oat-bran recipes here and substituting blueberries
	for the raisins and nuts (and maybe throwing in a few more:-) work
	all right?

	Mike

>	Does anyone have a recipe for blueberry oat-bran muffins? Would just
>	taking one of the oat-bran recipes here and substituting blueberries
>	for the raisins and nuts (and maybe throwing in a few more:-) work
>	all right?

You betcha!

    
Hi,

I'm looking for a LOWFAT bran muffin recipe.  I read note
381, but the recipes did not look lowfat to me (except for
maybe the eggbeaters recipes 381.14).  Can I substitute
egg whites for eggbeaters and what is the ratio?

Does anyone have a lowfat bran muffin recipe - do you
have the breakdown of calorie, fiber and fat?

Thanks,
Terry