1. Preheat oven to 400 degrees. 2. In medium bowl, mix flour, oat bran, salt, sugar and baking powder. Set aside. 3. Beat together the eggs, oil and milk; add to the dry ingredients. Add coarsely ...

Q. We just got off the Harmony of the Seas. Every morning we had one of their bran muffins in the Windjammer. Is it possible to get the recipe for these tasty muffins? — Irene Feldman, Coconut Creek A ...

These organic raw honey oat bran muffins are lightly sweetened with a hint of fresh citrus taste. These muffins are a healthy, delicious way to easily add fiber to your diet. These rustic bran muffins ...

Unlike that sugar bomb you’d get at the quickie mart, these muffins are made without flour and contain only 2g of (natural) sugar per muffin. Store an extra batch in the freezer for up to two months.

In a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid, layer the following ingredients one at time into the glass jar in this order: 1½ cups flour, baking powder, salt, ...

Note: Muffins are best when eaten the day they are prepared but if you want to store them, I recommend freezing the muffins in an airtight ziploc bag.

Betty Crocker is the most recent arrival on the oat bran muffin mix scene. The features staff of the Daily Press/The Times-Herald taste tested the new product, which includes a streusel topping, and ...

Dear Eric: For more years than I like to contemplate I’ve been baking bran muffins. I’ve tried various combinations of ingredients and long ago came up with a recipe that is always delicious and has a ...