Jans Moms Bran Muffins Food
MOM'S BRAN MUFFINS
This recipe is at least 50 years old. Mom made these muffins for us, and I now make them for grandchildren. It uses basic ingredients such as molasses and wheat bran. It is a moist, light and tender muffin. I double this recipe.
Provided by cookalot 2
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 178, Fat 5.7, SaturatedFat 3.1, Cholesterol 47.5, Sodium 314.1, Carbohydrate 30.6, Fiber 2.5, Sugar 14, Protein 3.9
MOM'S REFRIGERATOR BRAN MUFFINS
This is my co-worker's recipe from her mom. The pineapple and extra raisins make them a bit different than the other recipes on this site. I think they are the best raisin bran muffins ever, and the batter keeps in the fridge for up to 3 months. I make two every morning in my toaster oven and take them with me to work. Yum!
Provided by CongoGirl
Categories Breakfast
Time 28m
Yield 48 muffins, 24 serving(s)
Number Of Ingredients 9
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.
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
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
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
MOMS 6 WEEK BRAN MUFFINS
These are a great breakfast treat! I grew up having these as an after school snack. They stay good in the fridge for up to 6 weeks.
Provided by startnover
Categories Quick Breads
Time 30m
Yield 65 serving(s)
Number Of Ingredients 16
Steps:
- Combine cereals and Boiling Water. Let stand.
- In another bowl cream shortening and sugar together. Add eggs and beat well. Mix milk and juice together in a seperate bowlthen add to eggs. Stir in cereal mixture.
- In another bowl, combine flour, soda, salt and raisins or fruit if desired. Mix thoroughly. Add dry mixture to batter. Stir just to combine.
- Store in Refrigerator. It will keep for up to six weeks.
- TO BAKE: Fill muffin cups 2/3 full and bake in a 400 degree oven for about 15 minutes, just watch them. Amount is approx .
Nutrition Facts : Calories 119.3, Fat 3.8, SaturatedFat 0.9, Cholesterol 13.3, Sodium 202.4, Carbohydrate 20.3, Fiber 1.6, Sugar 10.7, Protein 2.5
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.
Provided by chez patty
Categories Quick Breads
Time 50m
Yield 48 muffins
Number Of Ingredients 12
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
MOIST BRAN MUFFINS
I haven't tried these yet, but I have always wanted to find a great bran muffin recipe to bake. This recipe is from the new March 2009 Ladies Home Journal magazine. They titled it World's Best Bran Muffin. I'm leaving it here for safe keeping and hopefully someone will try it and like them!
Provided by IAcupcake
Categories Quick Breads
Time 48m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- Grind half the cereal in a food processor. Add the raisins and mix until chopped in small pieces. Mix this in a bowl with the rest of the cereal, and the next five ingredients.
- Mix together the rest of the ingredients, excluding the raw sugar. Mix with the dry ingredients just until combined.
- Fill lined or greased muffin tins just over halfway. Sprinkle with raw sugar. Bake at 400 degrees for 18 minutes.
Nutrition Facts : Calories 178.1, Fat 5.2, SaturatedFat 2.9, Cholesterol 34.6, Sodium 276.4, Carbohydrate 31.8, Fiber 3.1, Sugar 16.7, Protein 4.3
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