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Ingredients
400F, 12 cupcake
1) 1 cup (142g) raisin
1) 1 cup water
2) 1 cup (133g) whole wheat flour
2) 2 cup (94g) wheat bran
2) 2 tsp. baking powder
2) ½ tsp. baking soda
2) 1 tsp. salt
3) ½ cup (100g) sugar
3) ½ cup (153g) molasses (fancy)
3) ½ cup (87g) canola oil
3) 1 large egg

In a mixing bowl combine (2) and set aside.

In a saucepan heat (1) for 5 minutes. Cool slightly then transfer into blender and add (3). Pour the wet ingredients into (2). Using spatula fold ingredients together until thorougly mixed.

Divide the batter into 12 cupcake. Bake at 400F for 20minutes. Use double pan.

Ingredients
375F, yield 15 muffins
1) 1¼ cup (184g) all-purpose flour
1) ½ cup (92g) sugar
1) 1 tsp. baking powder
1) 1 tsp. baking soda
1) ½ tsp. salt
1) ¾ cup (96g) raisins
2) 1¼ cup buttermilk
(18g vinegar) substitute
(278g milk) substitute
2) ¼ cup (38g) brown (yellow) sugar
2) 1/3 cup (57g) canola oil
2) 1 large egg
3) 1½ cup (119g) all bran cereal (buds)
4) ½ cup (99g) boiling water
4) ½ cup (39g) all bran cereal (buds)

In a bowl combine (4) set aside until cool.

Combine (1) and set aside.

In a mixing bowl combine (4) and (2) mix thoroughly then gradually add (1)then add (3). Refrigerate batter overnight.

Line cupcake pan with parchment liners and scoop 72g batter into each to make 15 muffins for 88g for 12 muffins.

Bake at 375F for 20 minutes. Cool in pan for 10 minutes.

pictured above is 12 muffin size

Ingredients
375F, 12 cupcake
1) 1 ½ cup (67g) wheat bran
1) 1 cup (133g) whole wheat flour
1) 1 tsp. baking powder
1) 1 tsp. baking soda
1) ½ tsp. salt
1) 1 tsp. ground cinnamon
2) 1 cup buttermilk
2) ¼ cup (76g) molasses (fancy)
2) 1 cup (129g) raisin
2) ¼ cup (44g) canola oil
2) ¼ cup (48g) white sugar
2) 1 large egg
2) ½ tsp. vanilla

In a mixing bowl combine (1) and set aside.

In a bender combine (2). Pour wet ingredients into (1). Using spatula fold until thorougly mixed. Divide batter into 12 cupcakes.

Bake at 375F for 15 minutes.

Ingredients
350FF, 12 muffin or loaf
1) 1 cup (80g) all-bran buds
1) 149g hot water
2) 1 ½ cup mashed very ripe banana
3) 1 ½ (196g) whole wheat flour
3) 2 ½ tsp. (10g) baking powder
3) ½ tsp. baking soda
3) ½ tsp. salt
3) ½ cup (92g) granulated sugar
4) ¼ cup (46g) canola oil
4) ¼ cup (59g) plain greek yogurt
4) 2 tsp. vanilla extract
4) 1 large egg

In a bowl combine (1) set aside and allow it to cool before use.

In a bowl combine (3) set aside.

In a mixing bowl combine (4) mix thoroughly then add in (2) and (1). Then stir in the dry ingredients (3).

Batter weight 1009g.

◊ cupcakes, standard muffin Bake at 350F for 20 minutes.

◊◊ bread pan 8½" x 4½" Bake at 350F for 50 minutes to 1 hour.

Ingredients
400F, 12 cupcake
1) ¾ cup buttermilk
1) 1 cup + 2 tbsp. wheat bran (54g)
2) 1 cup (130g) whole wheat flour
2) 2 ½ tsp. baking powder
2) ½ tsp. baking soda
2) ½ tsp. salt
3) 1/3 cup (50g) brown sugar
3) 1/3 cup (58g) canola oil
4) 1 cup (154g) finely grated carrots
4) 1 cup (85g) grated old cheddar cheese

In a mixing bowl combine (1) set aside.

In a bowl combine (2) set aside.

Add (3) into (1), mix, then add (4), then fold (2). Divide batter into 12 cupcake.

Use double pan. Bake at 400F for 20 minutes.