Oat Bran Muffin - Viennoiserie

There is nothing better than the whole grain goodness of these oat bran muffins. They are made with 100% stone ground whole-wheat flour.

Category:
Viennoiserie

Serving Size:
12 Individual

| Oat-Bran Muffin |

Ingredients Required: Oat-Bran Muffin

	Ingredient	Quantity
1.	Flour - Whole Wheat - Stone Ground	7 ounces
2.	Bran - 100% Bran Cereal	5 ounces
3.	Oats - Rolled Oats	3 ounces
4.	Sugar - Granulated	4 ounces
5.	Baking Powder	1 Tablespoon
6.	Milk Powder	1/2 ounce
7.	Eggs - Fresh	2
8.	Oil - (Soy, Corn or Canola)	3 1/2 ounces
9.	Molasses - Syrup	2 ounces
10.	Water	10 ounces
11.	Oats - Rolled Oats (Topping)	1 Ounce

Preparation Instructions: Oat-Bran Muffin

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Process	Instructions
1. Prepare Pans	Pre-heat your oven to 400 °F. Insert paper liners in a 12-cup muffin pan.
2. Measure	Measure flour, sugar, baking powder and milk powder into a sifter. Set aside for now .
4. Whip	Using a wire whip, mix two eggs in a medium size bowl, gradually adding the vegetable oil. Whip until foamy and well combined.
5. Add	Add water and molasses. Sift in the dry ingredients add the bran cereal and rolled oats. Continue mixing with the wire whip. When batter becomes smooth, beat an additional 30 seconds.
6. Portion	Divide the batter evenly into the 12 paper baking cups. I use a medium ice cream dipper.
7. Finish	Sprinkle the oats on top to cover the batter evenly. Bake in the hot oven 15 to 17 minutes until a nice color develops.
Additional Comments:	I bake these on a hot oven stone, to heat the pan bottom quickly. This helps the centers pop up and crack open like they do.