REFRIGERATOR BRAN MUFFINS
"WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one."
Provided by Taste of Home
Time 35m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
REFRIGERATOR BUTTERMILK BRAN MUFFINS
This recipe came from my Canadian Living Cookbook.I have made these muffins for years and my family loves them and they're good for you. You can store the batter in the fridge for up to two weeks and make fresh muffins anytime you want. Use any bran cereal that is labelled all-bran or 100% bran; do not use bran flakes.
Provided by bert2421
Categories Quick Breads
Time 35m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- In very large bowl, combine bran and bran cereal.
- Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
- In another very large bowl, cream shortening with sugars.
- Beat in eggs one at a time.
- Add bran mixture to creamed mixture, stirring until blended.
- Mix together flour, soda and salt; add raisins.
- Add to bran mixture, stirring until evenly mixed.
- Cover tightly with foil and refrigerate at least 24 hours.
- To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
- Bake in 375 oven for 20-25 minutes.
- Make as many muffins as you wish, then return remaining batter to refrigerator.
- Batter will thicken considerably, but don't stir it before spooning it out.
- Recipe makes about 5 dozen muffins; it may be halved successfully.
- Baked muffins freeze well.
AUNT MARY LOU'S BRAN MUFFINS
Categories Bread Breakfast Quick & Easy
Number Of Ingredients 10
Steps:
- 1. Soak bran cereals and raisens in boiling water and allow to cool while preparing muffin batter 2. Cream sugar and oil 3. Add eggs and buttermilk to sugar oil mixture. 4. Add cooled bran mixture to shortening mixture 5.In separate bowl sift together dry ingredients 6. Slowly add dry ingredients to batter. 7. Spoon into greased muffin tins 1/2 to 2/3 full. 8. Bake 400 degrees for 20 minutes 9.Store extra batter in refrigerator for future use
REFRIGERATOR BRAN MUFFINS
These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Provided by TKDANIELSON
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
- Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
- Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
- Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
- Spoon batter evenly into prepared muffin pan.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g
MARY LOU'S REFRIGERATOR BRAN MUFFINS
Categories Bread
Number Of Ingredients 10
Steps:
- Batter can be made ahead and saved for several weeks in the refrigerator Soak bran and raisins in boiling water and set aside. Cream sugar and oil until smooth. Mix in eggs and buttermilk. Sift togethere flour and soda in separate bowl. Slowly add dry ingredients to moist ingredients. Stir in bran, raisin, water into batter. Fill greased muffin cups 1/2 to 2/3 full. Bake 20 minutes in 400 degree oven.
REFRIGERATOR BRAN MUFFINS - FARM JOURNAL
These muffins are fantabulous and the batter will keep 6 weeks in your refrigerator so you can make what you need when you need it. You can add your own touch to these muffins before baking with dried fruit, nuts, cinnamon, spices, to make them different.
Provided by Secret Agent
Categories < 60 Mins
Time 35m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, soda and salt together.
- Pour boiling water over whole bran cereal and set aside.
- Cream sugar, shortening in large bowl until ligtht, add eggs and beat well. Blend in buttermilk, bran buds, and soaked whole bran cereal.
- Add sifted ingredients and mix well (don't overmix).
- Store tightly covered in refrigerator for up to six weeks.
- To make muffins, fill greased or paper-lined muffin tins 2/3 full.
- Bake in pre-heated 400* oven about 20 minutes. Makes 5 dozen muffins total.
Nutrition Facts : Calories 164.8, Fat 8.8, SaturatedFat 1.7, Cholesterol 14.8, Sodium 270.5, Carbohydrate 19.2, Fiber 1.7, Sugar 8.2, Protein 3.9
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