Jans Moms Bran Muffins Food

MOM'S BRAN MUFFINS

Steps:

• Find the biggest bowl you have in your kitchen.
• Pour Kellog's Original All-Bran Twigs and bran flakes into the bowl. Boil water and pour over the top. Immediately add the Crisco shortening so that it melts while the water is still hot. Mix until the shortening is completely melted.
• In a separate bowl mix the buttermilk, eggs and sugar and then combine with the bran mixture.
• Finally, add the remaining dry ingredients (i.e. flour, salt and baking soda) to the bran and mix well.
• For best results, refrigerate batter for 24 hours (do not stir mixture after it's been refrigerated).
• Generously spray muffin cups; fill each approximately 2/3 full (an ice cream scoop provides the perfect amount of batter). Avoid using cupcake liners because you will lose too much of the muffin.
• Bake in a preheated 400 degree oven for 20 minutes.
• Serve warm with butter and a cold glass of milk or hot coffee.
• Store baked muffins in an air-tight container.

MOIST ZUCCHINI BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside.
• Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
• Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake for 20 to 22 minutes or until tops are golden brown.
• Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams

JAN'S MOM'S BRAN MUFFINS

Steps:

• 1. In x-large bowl: Pour boiling water over mixed cereals. Set aside to cool while mixing the rest.
• 2. In medium bowl: Mix flour, salt, and soda; set aside.
• 3. In large bowl: Cream sugar and oil. Mix in eggs until smooth. Add buttermilk and mix well.
• 4. Stir in flour mixture. Don't over mix.
• 5. Using a large wide-tonged fork, break up the cooled cereal mixture. Add the ingredients from the large bowl and stir only until mixed.
• 6. Refrigerate for 24 hours. Do not stir after refrigerating.
• 7. Spoon batter into buttered muffin tins; for large rounded muffins fill ALMOST to top. Cooking time listed is based on large, rounded muffins. Bake @ 400° for 20-23 min, or until toothpick inserted in center comes out clean. Batter keeps in fridge for about 3 weeks.

JANET'S YOGURT BRAN MUFFINS

Steps:

• Combine yogurt and soda in large bowl.
• Mix oil, sugar, egg, and bran in second bowl.
• Add yogurt to bran mixture.
• Add flour, baking powder, and salt. Fold in fruit.
• Bake in lightly greased muffin tins at 350F for 20-25 minutes or until done.

BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray.
• In a large bowl, mix together flour, wheat bran, brown sugar, baking powder, salt and cinnamon.
• In a separate bowl, whisk together eggs, buttermilk, applesauce, molasses and butter. Add the wet ingredients to the dry ingredients and mix just until moistened (do not overmix). Fold in raisins, cranberries, or currants.
• Pour batter into prepared muffin tins. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

BRAN MUFFINS

Steps:

• Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
• Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
• Grate the carrots and chop walnuts (if using) and set aside.
• Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
• Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don't over mix!).
• Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

MOM'S REFRIGERATOR BRAN MUFFINS

Steps:

• Mix the dry ingredients together in a large bowl.
• Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
• Mix in the additional raisins.
• Pour into greased muffin tins (don't use liners.).
• Bake at 400 for 18-20 minutes or until golden brown.
• The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.

Steps:

• Preheat oven to 350 degrees F. Fill muffin tins with paper muffin liners (these work the best in this recipe - I do not recommend making these muffins without using paper liners)
• Add 1 tsp vinegar to milk and set aside
• In a large bowl, cream butter with sugar, then stir in oil. Add molasses.
• in a separate medium bowl, mix flours, bran, wheat germ, baking powder and chia seeds together. Add to butter mixture and mix well. You can use an electric mixer for this part.
• Add baking soda to milk and stir. Add to mixture.
• Stir in walnuts.
• Fold in beaten eggs. Stir only until combined
• Fill paper filled muffin liners to top.
• Bake in preheated oven for 20 minutes or until tester or toothpick comes out clean.
• Cool for 5 mins then transfer to cooling rack. Cool for 5 more minutes and serve.

MOM'S BRAN MUFFINS

Steps:

• Cream butter and sugar.
• Add eggs and beat well.
• Add molasses and bran and milk.
• Mix well.
• Add dry ingredients and stir just until blended inches.
• Fill Lined muffin tins 2/3 full.
• Bake 375 for 15-20 min.