SIX WEEK BRAN MUFFINS
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Provided by Dee
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 216
Number Of Ingredients 10
Steps:
- In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g
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
BEST BRAN MUFFINS
Steps:
- In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.
Nutrition Facts :
YUMMY BRAN MUFFINS
Just because they're healthy, doesn't mean they can't taste delicious! A hint of chocolate and spice really makes these muffins great!
Provided by Chef Doctor Ruth
Categories Bran Muffins
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more.
- Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined.
- Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until browned and set, 16 to 18 minutes.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 32.4 g, Cholesterol 17.1 mg, Fat 7.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 288 mg, Sugar 19.7 g
BRAN MUFFINS
These hearty, nutritious muffins make a nice addition to all your meals no matter what time of day. They can bake while you prepare other menu items, so you can enjoy them hot from the oven.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.
Nutrition Facts :
REFRIGERATOR BRAN MUFFINS
These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Provided by TKDANIELSON
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
- Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
- Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
- Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
- Spoon batter evenly into prepared muffin pan.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g
BRAN MUFFINS II
A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.
Provided by PALJOEY
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time P1DT1h
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
- Add eggs, shortening and buttermilk; mix well.
- Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
- Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 25.4 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 273.2 mg, Sugar 14 g
BIG BATCH BRAN MUFFINS
This recipe is very flexible. Sometimes, if I have oat bran hiding in my cupboards, I will use that in place of some of the bran. This makes up a large batch that can sit in the fridge for up to a month or bake up and freeze. I have a 6 muffin tin that I will make up fresh muffins in the morning, using my toaster oven. You could use applesauce in place of some of the vegetable oil to lower the calories.
Provided by Abby Girl
Categories Healthy
Time 45m
Yield 36 muffins
Number Of Ingredients 12
Steps:
- In a bowl, combine the bran, cereal, boiling water and let sit for 30 minutes.
- Combine the sugar, buttermilk vegetable oil, molasses, eggs in another bowl.
- In another bowl, combine the flour, baking soda, salt and the raisins. Add the bran and cereal; stirring well to combine.
- Add the dry ingredients to the flour mixture.
- Bake in a 375°F oven for 25 minutes or until cooked.
BIG BATCH BRAN MUFFINS
Moist, healthy and delicious bran muffins - makes a HUGE batch of batter perfect for customizing and baking for the office, or freezing for fresh-baked taste anytime!
Provided by YummySmellsca
Categories Quick Breads
Time P1DT30m
Yield 45 muffins, 45 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge.
- Stir in the sugars and salt until well blended.
- Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
- Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
- Heat oven to 375°F.
- Bake for 30 minutes (fresh) or 35-40 minutes (frozen).
BIG BATCH BRAN MUFFINS
An adaptation of an excellent bran muffin recipie on this site, this was developed to feed a bunch of people or for freezing, since it's ultra-cheap. It was also an attempt to replicate the Raisin Bran Muffins at a local coffee shop -- which worked brilliantly, bwahaha!
Provided by BrotherAdso
Categories Quick Breads
Time 40m
Yield 24-36 Muffins, 36 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400, prep a muffin tin.
- Reserve 1/2 cup of skim milk and 1/2 cup buttermilk.
- Mix remaining buttermilk and skim milk with cereal. Allow to sit through following steps.
- Sift together sugar, brown sugar, flours, baking soda, baking powder, spices. Make sure everything is evenly mixed and distributed.
- Beat together eggs, molasses, vanilla, oil, and the reserved milk from step one. Change the amount of oil as desired - these work well as both lowfat muffins and as high-rising, moist, munchy indulgent muffins with the full amount. 2/3 cup is a good compromise.
- Add the flour-sugar dry mixture to the soaked bran flakes. Stir.
- Add the oil-egg-milk wet mixture to the batter. Stir.
- Add more raisins to taste, more whole wheat flour or milk to adjust consistency of batter.
- Bake for 16-20 minutes per batch in the 400 degree oven.
Nutrition Facts : Calories 220.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 24.3, Sodium 315.8, Carbohydrate 41.9, Fiber 3.6, Sugar 23.9, Protein 4.9
BIG BATCH BANANA MUFFINS
This really started out as a banana loaf recipe. I made a couple of changes to it & here are the muffins. If you only have 5 bananas that is fine. Add chocolate chips or chopped nuts if desired. Sprinkle tops with coarse sugar before baking for some extra crunch.
Provided by Demelza
Categories Breakfast
Time 30m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 11
Steps:
- Mash bananas, stir in baking soda & vanilla.
- Mix melted butter, oil & sugar together.
- Add eggs & mix well.
- Stir in bananas.
- Add flour & baking powder.
- Mix till combined.
- Scoop into lined muffin pans.
- Bake at 350° for 20 minutes.
Nutrition Facts : Calories 127.7, Fat 4.8, SaturatedFat 2, Cholesterol 27.4, Sodium 122.4, Carbohydrate 19.5, Fiber 0.8, Sugar 8, Protein 2.2
BIG BATCH MUFFINS
Steps:
- Mix oil, sugar, eggs and cereal. In a separate bowl, mix the flour, salt and baking soda. Alternate adding these to the cereal mixture with the buttermilk. Mix to incorporate well.
- Pour batter into greased muffin tins (or line with cupcake papers) until about 2/3 full. If batter seems too thin, let it rest for a few minutes and it will thicken.
- Bake at 400°F for 20 to 25 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MELT IN YOUR MOUTH BRAN MUFFINS
Best bran muffin recipe I've ever tried, very moist. I'm almost positive the secret is the coffee called for in recipe. Also great because not really, really sweet. Warning it makes a very big batch but guaranteed to go fast because they taste SO good.
Provided by hotmomma Temple
Categories Quick Breads
Time 35m
Yield 18 jumbo muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large bowl combine bran, flour, sugar salt, baking soda and baking powder thoroughly; set aside.
- In another bowl combine the oil, coffee, eggs, milk and vanilla, mix well.
- (Hint: I soak the raisins in very hot water while I'm mixing up ingredients because they become more plump and juicy).
- Add the dry ingredients to the liquid and mix thoroughly.
- Add raisins to mixture and stir together.
- In greased muffin tins put mixture to fill 3/4 full.
- Bake in oven for 20 to 25 minutes.
- I'm guessing on the amount of servings it makes because when I was given the recipe it wasn't listed.
- Also cooking time will be longer if you use jumbo tins--I listed for the regular size tins.
Nutrition Facts : Calories 262, Fat 13.8, SaturatedFat 2.2, Cholesterol 31.3, Sodium 253.1, Carbohydrate 33.9, Fiber 2.6, Sugar 17, Protein 3.9
SIX-WEEK BRAN MUFFINS
Steps:
- In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts :
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