MAKE AHEAD BRAN MUFFINS
Make the batter for these bran muffins and keep it in the refrigerator for up to 4 weeks! A great way to serve up fresh muffins for breakfast or snacking, any time the craving strikes.
Provided by Danelle
Time 35m
Number Of Ingredients 13
Steps:
- Combine boiling water and baking soda. Cool to room temperature.
- With an electric mixer, cream the butter, eggs, sugar and vanilla until well blended. Set aside.
- In a very large bowl, stir together the flour, salt, All Bran, bran flakes, dates, nuts and buttermilk. Stir in the butter and egg mixture, and then the water and baking soda mixture. Mix until combined.
- Store batter in covered containers in the refrigerator for up to four weeks.
- To make muffins, preheat oven to 375 degrees. Line muffin tins with papers, or lightly grease tins.
- Fill muffin cups 3/4 full. Bake for 20-25 minutes, or until golden brown and done in the center.
BRAN MUFFINS - MAKE AHEAD
These Muffins are high fiber and good for you. A good light breakfast or snack. The Batter needs to sit in Fridge 24 HOURS before using. My sister-in-law gave me this recipe. -On occasion I have substituted Ezekiel bran cereal with raisins instead of plain bran and I used lemon curd instead of orange marmalade. I have also used coconut oil in place of the veg oil, this will solidify quickly but it still turned out yummy. If you don't have buttermilk just mix 1 cup milk, 1 tsp vinegar/ or lemon juice wait 5 min. and now its buttermilk. This batter will last 30 days in fridge in case you don't need bake this all at once. My 2 year loves it when I make mini muffins that fit in her hand.
Provided by Sproutie69
Categories Breakfast
Time 55m
Yield 40 muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, combine cereal, raisins and chopped dates, pour in boiling water and stir until softened -- set aside.
- In another Large bowl mix flour, baking soda and salt.make well in center and set aside.
- In food processor combine 1 cup of the buttermilk, eggs and marmalade, puree until smooth.
- Pour the buttermilk mixture into separate large bowl and add the remaining cup of buttermilk, applesauce, sugar, vegetable oil and vanilla. Beat until smooth.
- Pour buttermilk mixture into well in flour mixture and stir just until blended, add reserve cereal mixture and stir just to combine.
- Cover with plastic wrap and REFRIGERATE 24 HOURS before using.
- Preheat oven to 375°F.
- Spray muffin tins with nonstick spray. Silicone pans are great to use.
- Spoon batter 2/3rds full.
- Bake to golden brown and puffy 20- 25 minutes.
- Let cool 2 minutes then remove muffins from pan.
Nutrition Facts : Calories 192.4, Fat 4.5, SaturatedFat 0.7, Cholesterol 24, Sodium 222.9, Carbohydrate 38.2, Fiber 4.3, Sugar 16.4, Protein 4.6
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 RAISIN BRAN MUFFINS
Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..
Provided by Galley Wench
Categories Breads
Time 40m
Yield 60 muffins
Number Of Ingredients 11
Steps:
- Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
- Store in a covered container and use as needed.
- Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
- For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.
Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7
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