REFRIGERATOR BRAN MUFFINS
I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for mom's with little time, and is healthy. What more can you ask?
Provided by Sweetiebarbara
Categories Quick Breads
Time 1h
Yield 48 muffins, 48 serving(s)
Number Of Ingredients 10
Steps:
- Mix all bran cereal, boiling water, and one cup of the buttermilk.
- Let mixture stand.
- Blend sugar with shortening (butter).
- Add eggs and mix.
- Add the flour, soda, salt, another cup of buttermilk, and the dates.
- Blend well and add to bran mixture.
- Cover tightly and refrigerate up to 2 months.
- When ready to use, do NOT stir!
- Dip batter into greased muffin tins.
- Bake at 400 degrees for 20 minutes, if whole wheat, 30.
Nutrition Facts : Calories 79.4, Fat 2.7, SaturatedFat 0.7, Cholesterol 9.2, Sodium 137, Carbohydrate 13.5, Fiber 1.5, Sugar 6, Protein 1.8
2 WEEK BRAN MUFFINS
Bran Muffins that the whole family loves! Refrigerate unused mixture and cook later, batter lasts for up to 2 weeks in refrigerator.
Provided by Mama Fro
Categories Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350.
- Boil water and pour over All Bran and Bran Flakes, stir. Set aside for 5 minutes.
- Cream sugar, shortening and eggs. Add flour, soda, cinnamon, salt and buttermilk to sugar mixture. Mix until smooth.
- Stir water and bran mixture then add to batter. Mix well.
- Fill cupcake tin with liners and fill cups 1/2 full, then bake 15-20 minutes.
- Refrigerate unused mixture up to 2 weeks.
Nutrition Facts : Calories 166.1, Fat 5.3, SaturatedFat 1.4, Cholesterol 18.4, Sodium 230.9, Carbohydrate 28.5, Fiber 2.1, Sugar 14.6, Protein 3.4
CLASSIC BRAN MUFFINS
A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
Provided by Janet Kalman Villada
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g
SIX WEEK BRAN MUFFINS
My kids love this recipe because it makes a lot of better that can be stored in the fridge for up to six weeks. (Ours never lasts that long!) It is super easy to have fresh muffins any time you want. I omit the raisins because my kids don't like them. I got this recipe out of a Company's Coming Muffins and More Cookbook by Jean Pare.
Provided by Piano Girl
Categories Quick Breads
Time 25m
Yield 6-8 dozen, 72-96 serving(s)
Number Of Ingredients 14
Steps:
- Combine cereals and Boiling Water.
- Let stand.
- In another bowl cream butter and sugars together.
- Add eggs and beat well.
- Mix in buttermilk.
- Add molasses if desired.
- Stir in cereal mixture.
- In another bowl, combine flour, soda, baking powder, salt and raisins.
- Mix thoroughly.
- Add dry mixture to batter.
- Stir just to combine.
- Cover tightly and store in Refrigerator.
- It will keep for up to six weeks.
- TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).
Nutrition Facts : Calories 110.3, Fat 3.1, SaturatedFat 1.8, Cholesterol 19.1, Sodium 222.5, Carbohydrate 19.7, Fiber 1.7, Sugar 10.3, Protein 2.1
6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)
These are the original Bran Buds Cereal Muffins that my Auntie Anne made for me years ago and are now known by all as Auntie Anne's Muffins. She has standing orders to have to have the stack of recipes waiting by the door whenever we eat there b/c I'll be asking for EVERY single recipe. She is THAT good of a chef. Batter keeps up to 6 weeks in the fridge! Just the right balance of healthy vs. yummo!
Provided by Liza at Food.com
Categories Quick Breads
Time 40m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling water over 1 1/2 coups of the bran buds. Let stand while mixing other ingredients.
- In a separate bowl, combine rest of dry bran buds, flour, soda, and salt.
- In another separate bowl, cream sugar and oil.
- Add eggs to this mixture.
- Add buttermilk alternately with dry ingredients.
- Add the 1 1/2 cups soaked bran buds and mix well.
- Store batter in fridge for up to 6 weeks.
- Bake as needed in 400F oven.
- Bake regular size for 15-20 minutes and mini muffins for 8-10 minutes.
- Optional:.
- Dip tops in melted butter and then cinnamon sugar.
- If you are really trying to be healthy, skip the butter and just dip the hot fresh baked muffins in cinnamon sugar and it will stick.
Nutrition Facts : Calories 262.3, Fat 14.6, SaturatedFat 2.1, Cholesterol 16.3, Sodium 336.3, Carbohydrate 33.4, Fiber 5.2, Sugar 17.4, Protein 3.4
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