Bran Muffins Not Your Grandmas Food

BRAN MUFFINS - NOT YOUR GRANDMA'S

Bran Muffins - not your Grandma's image

I got this recipe from a friend who is one of the best cook/bakers I know. I don't like Bran muffins, don't know too many people who do. When Nancy offered me one, I politely said, "No thank you!" Her husband said that's a mistake. I tried one, and oh my goodness! You can't call these Bran Muffins! I even hesitated to share...

Provided by Leialoha Garber

Time 25m

Number Of Ingredients 10

Ingredients

4 c all bran cereal
2 c 100% bran cereal
2 c boiling water
1 qt buttermilk
1 c soft shortening or oil, (may substitute 1/2 applesauce)
3 c scant cups of sugar, (slightly less)
4 eggs, beaten
5 c flour
1 tsp salt
5 tsp baking soda

Steps:

1. Measure out cereal in a bowl that can handle boiling water. Pour boiling water over cereal, mix well making sure all is wet. Let set for 15 minutes.
2. Add buttermilk, sugar, beaten eggs, oil, to the cereal mix. Mix well.
3. Add flour, soda, salt. Mix well again.
4. Cover and refrigerate for 24 hours before using.
5. Bake in greased muffin pans at 400* for 20-25 minutes. You can also use cupcake liners but these are so moist that most of the muffin stays in the liner when you try to eat them, grrrrr!
6. The batter will keep up to 6 weeks in refrigerator. Do not mix again after first mixing.
7. *PLEASE NOTE* These muffins did not rise like they normally do because I did not measure the flour correctly. The next time I make them, I will update the picture and show how they really rise nicely! Sorry.

HEALTHIER DEEP DARK OLD RECIPE BRAN MUFFINS

Healthier Deep Dark Old Recipe Bran Muffins image

Chopped raisins sweeten these dark, bran-packed muffins.

Provided by Tina B.

Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 10

Ingredients

2 ½ cups wheat bran
1 ½ cups sifted all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 ½ cups nonfat plain yogurt
½ cup white sugar
¼ cup molasses
2 ½ tablespoons unsweetened applesauce
½ cup chopped raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper muffin liners.
Whisk wheat bran, four, baking soda, and salt together in a bowl. Beat eggs in another bowl. Add yogurt, sugar, molasses, and applesauce to eggs; whisk until smooth. Stir bran mixture and chopped raisins into yogurt mixture until no dry lumps remain. Spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 27.6 g, Cholesterol 21.1 mg, Fat 1 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 255.7 mg, Sugar 12.2 g

GRANDMA'S REFRIGERATOR BRAN MUFFINS

Grandma's Refrigerator Bran Muffins image

These are the moistest muffin I have ever had my grandma made them my whole life, they are nutritious and Delicious, Made with bran and bran flakes the buttermilk gives them the extra moistness, The mixture is made ahead and keeps for 2 weeks in the fridge excellent for Lunches or just to enjoy!

Provided by Kimberley Quinlan

Categories Dessert

Time 40m

Yield 48 Muffins

Number Of Ingredients 11

Ingredients

1 cup vegetable oil
1 quart buttermilk
3 tablespoons baking soda
1 tablespoon salt
5 cups flour
4 eggs
2 cups raisins
3 cups brown sugar
2 cups natural bran
2 cups boiling water
4 cups bran flakes

Steps:

Soak Bran in boiling water set aside.
Mix all remaining ingredients in a large mixing bowl than add Bran mixture to it mix till all incorporated .
mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe.
Bake at 350 till toothpick comes out clean.
let cool on rack and enjoy.
This mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins.

Nutrition Facts : Calories 188.9, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.3, Sodium 442.5, Carbohydrate 33.7, Fiber 1.9, Sugar 18.9, Protein 3.4

GRANDMA'S BRAN MUFFINS

Grandma's Bran Muffins image

Again from my moms kitchen originaly. This makes a roasting pan full of mix, which then can be stored in fridge for up to 6 weeks weeks, and used as needed. I used to make this often when the kids were little, a warm tasty breakfast treat.

Provided by chez patty

Categories Quick Breads

Time 50m

Yield 48 muffins

Number Of Ingredients 12

Ingredients

5 cups flour
5 teaspoons baking soda
1 tablespoon salt
3 cups all-bran cereal
3 cups natural bran
2 cups raisins
1 cup vegetable oil
3 eggs
1/4 cup molasses
2 cups brown sugar
1 quart buttermilk
1 1/2 cups water

Steps:

Mix all the dry ingredients in a large pan (roasting).
Blend sugar and wet ingredients in a large bowl.
Mix liquid into dry and blend together well.
Baking.
Fill muffin cups 3/4 full.
Bake 350 till done Stores in fridge x 6 weeks.
I am not sure exactly how many muffins this makes!
a lot!

Nutrition Facts : Calories 177.5, Fat 5.6, SaturatedFat 0.9, Cholesterol 14, Sodium 325.7, Carbohydrate 31.5, Fiber 2.8, Sugar 15.6, Protein 3.6

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Bran Muffins Not Your Grandmas Food

BRAN MUFFINS - NOT YOUR GRANDMA'S

HEALTHIER DEEP DARK OLD RECIPE BRAN MUFFINS

Chopped raisins sweeten these dark, bran-packed muffins.

GRANDMA'S REFRIGERATOR BRAN MUFFINS

These are the moistest muffin I have ever had my grandma made them my whole life, they are nutritious and Delicious, Made with bran and bran flakes the buttermilk gives them the extra moistness, The mixture is made ahead and keeps for 2 weeks in the fridge excellent for Lunches or just to enjoy!

GRANDMA'S BRAN MUFFINS

Again from my moms kitchen originaly. This makes a roasting pan full of mix, which then can be stored in fridge for up to 6 weeks weeks, and used as needed. I used to make this often when the kids were little, a warm tasty breakfast treat.

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