The French Pastry Chef
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Open MenuBase Formulas
Category Feature
spaceViennoiserie (15)
spaceFloretine CookiesThe Most Popular item in this Category
spaceBrioche - Fruit
spaceBrioche aux Sucre
spacePalm Cake
spaceApple Turnover
spaceAlmond Cookie
spaceBlueberry Muffin
spaceBrown Sugar Muffin
spaceApple Crumb Cake
spaceLemon Muffin
spaceChocolate Muffin
spaceOat-Bran Muffin
space~~end of category~~
Open MenuNew Boulangerie
Open MenuEmpty Shells
Open MenuIces-Sorbets
Open MenuNo Sugar Added
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Oat Bran Muffin

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

Serving Size:
12 Individual
Difficulty Level:
Photo Gallery:
Storage Factor:
+1 Day

 Oat-Bran Muffin - Viennoiserie Category
| 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

100 free samples remaining.
Buy the cookbook for just 6.95

© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA