Looking for bran muffin recipe that'll give me a dark, kind of sticky bran muffin?

... the kind often found in a bakery. I've tried recipes with molasses, and either that's not the 'secret' ingredient or I just haven't found the right recipe that uses molasses.Looking for bran muffin recipe that'll give me a dark, kind of sticky bran muffin?
Dark Moist Bran Muffins





2 c Whole wheat flour


1 1/2 c Bran flakes


2 tb Sugar


1/4 ts Salt


1 1/4 ts Baking soda


2 c Buttermilk


1 Egg


1/2 c Dark molasses


2 tb Melted butter or margarine





Combine flour, bran, sugar, salt and soda and mix well. Combine buttermilk,


egg, molasses and butter and add all at once to dry ingredients. Stir just


enough to moisten flour mixture. Fill greased muffin cups 2/3 full and bake


at 350F 20 to 25 minutes.








THIS ONE IS MY FAVORITE CUZ OF THE SEEDS





Rocky Mountain Bran Muffins





1 Egg, beaten


1 c Buttermilk


1/2 c Vegetable oil


1/2 c Brown sugar


2 tb Molasses


1 1/2 c Natural bran


1/2 c All-purpose flour


1/2 c Wheat germ


1/4 c Each of sesame and


--sunflower seeds


1 ts Baking soda


1/2 ts Each of salt, cinnamon,


--and nutmeg


Pinch of ground cloves


1/2 c Raisins





Preheat oven to 375 . Grease 12 muffin cups or coat with cooking


spray. In a medium-sized mixing bowl, stir egg with buttermilk, oil, sugar


and molasses.





Measure bran, flour, wheat germ, seeds, baking soda, salt and spices into a


large mixing bowl. Stir with a fork until mixed, then, make a well in


centre. Pour in buttermilk mixture, stirring just until combined. Stir in


raisins.





Spoon batter into muffin cups. Bake in center of 375 oven until a


cake tester inserted into center of a muffin comes out clean, about 20 to


22 minutes. Remove from oven and let stand for 5 minutesLooking for bran muffin recipe that'll give me a dark, kind of sticky bran muffin?
stickey muffins





Ingredients


3/4 cup Bran cereal (not flakes)


1/4 cup Boiling water


2 tbsp Olive oil or canola oil


1 tbsp Sugar


1 Egg


1/2 cup Buttermilk


1 tbsp Grated fresh ginger


2 tbsp Raisins or other chopped dried fruit


1/2 cup Unbleached flour


1 tsp Baking soda





Preparation


Pour boiling water over the bran cereal in a mixing bowl. Stir to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.








To bake, preheat the oven to 400 degrees. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don't stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12 - 14 minutes or until the top springs lightly back to the touch.
My mom loves these things; It is the recipe she always uses.





Super Bran Muffins





Ingredients:





1 陆 cups bran cereal like All Bran


录 cup vegetable oil


陆 cup raisins


陆 cup boiling water


1 egg, lightly beaten


1 cup buttermilk


2 tsp molasses


1 cups whole wheat flour


2 tsp. sugar


录 tsp. baking soda


录 tsp. salt


Directions:





Preheat oven to 400 degrees.


Combine bran cereal vegetable oil, raisins, and boiling water.


Let it cool slightly.


Add egg, buttermilk molasses and whole wheat flour to the bran cereal mixture.


Combine the sugar, baking soda, and salt in a separate bowl, then add the first mixture to this one and mix.


Cover mixture with a damp towel and let mixture stand for 15 minutes.


Spoon the mixture into greased muffin cups until the cup is 3/4 full


Bake for 20-25 minutes.


After the muffins have cooled, remove them from the muffin cups and place them on a wire rack to prevent sticky bottoms.
This doesnt use mollases but it is good





12 Bran Muffins


3/4 cup milk


1/4 cup vegetable oil


1 egg beaten


1 1/2 cups raisin bran cereal


1 cup all purpose flour


2/3 cup of flour + 1 tablespoon of sugar divided


2 teaspoons of baking powder


1/2 teaspoon ground cinnamon divided


1 tablespoon of margarine melted





Preheat oven too 400 degrees farenheit


Grease 12 (2 1/2 inch) muffin cups/ pan


Cobine milk, oil, and egg in bowl. Stir in cereal; let stand 10 minutes


After 10 minutes stir to break up cereal.


Combine Flower, 2/3 cup of suger, baking powder, and 1/4 teaspoon of cinnamon in seperate bowl. Add cereal mixture all at once to flour mixture; stir until moistened. Divide evenly within muffin cups/pan. Let cook 20 - 25 minutes until tester comes out with a little but of the mixture on inside. Combine remaining 1 tablespoon of sugar and remaining 1/4 teaspoon of cinnamon. Brush muffins with margarine and sprinkle cinnamon sugar. Serve warm
Six-Week Bran Muffins





1 (15oz.) box Raisin Bran


1 C. melted butter or oil


1 1/2 C. sugar (more or less depending on your sweet tooth)


4 eggs, beaten


1 qt. buttermilk


5 C. flour


5 t. soda


2 t. salt


Extra raisins





Mix Raisin Bran, sugar, flour, soda, salt and extra raisins in a large bowl. Add eggs, butter or oil and butter milk and mix well by hand.





Fill greased muffin pans 2/3 full. Bake at 375-400掳 F. for 15-20 minutes or until brown. Batter can be refrigerated for six weeks.

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