Make Ahead Bran Muffins Food

MAKE-AHEAD REFRIGERATOR BRAN MUFFINS

Steps:

• In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), add the wheat bran flakes or wheat bran and the bran buds or all-bran.
• Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky; it's ok if there are a few dry patches.
• After the mixture cools to warm room temperature, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well.
• Add the flour, baking soda and salt. Stir until ingredients are combined.
• The batter can be baked right away or stored in the refrigerator, covered well, for up to a month to bake as needed. Give the batter a good stir before using if it has been refrigerated.
• To bake, scoop the batter into greased or lined muffin tins, filling 3/4 full. Bake at 375 degrees (350 degrees for dark coated muffin tins) for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

MAKE AHEAD BRAN MUFFINS

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.

MAKE AHEAD BRAN MUFFINS

Steps:

• Preheat oven to 400.
• Preheat oven to 400F and lightly grease muffin pans or line with cupcake papers.
• Pour boiling water over shredded whole bran cereal and set aside.
• Sift together flour, baking soda and salt.
• Cream together sugar margarine and egg substitute until fluffy.
• Blend in buttermilk bran cereal buds and soaked cereal.
• stir in dry ingredients.
• Store in a tightly covered container in the fridge.
• To make muffins -- don't stir the batter.
• fill prepared muffin cups 2/3 full and bake for 20 minutes.

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.

BRAN MUFFINS - MAKE AHEAD

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.

MAKE-AHEAD BRAN MUFFINS

Steps:

• Pour boiling water over All-Bran and Bran Buds. Cool.
• Whisk together flour, soda and salt. Set aside.
• Cream sugar and oil together. Add eggs and beat well. Mix in buttermilk.
• Stir in the flour mixture. Add bran mixture and raisins, stirring until incorporated.
• Place in covered bowl and refrigerate for up to 6 - 8 weeks.
• To bake: Preheat oven to 400 deg. Spoon mixture into greased or lined muffin tin. Do not stir down. Bake for 15 minutes.