HODGSON MILL'S OVEN-READY BRAN MUFFINS
From the back of a box of Hodgson Mill wheat bran. I like this recipe because you can make the batter in advance and store in the fridge in an airtight container for 2 to 4 weeks. That way I can bake a few fresh muffins whenever I want without having to break out the mixer.
Provided by Renegade Chef
Categories Quick Breads
Time 25m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
- In a separate bowl blend sugar and butter.
- Measure and combine flour, baking soda, and salt.
- Combine the moist bran with the beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and the flour, soda and salt.
- Stir until well blended.
- At this point you can place the batter in the fridge for future use or bake at once.
- When preparing to bake, preheat oven to 400 degrees.
- Stir batter well and spoon into prepared muffin tins.
- Bake 15 minutes.
- Keep remaining mixture in airtight container for 2 to 4 weeks.
Nutrition Facts : Calories 145.9, Fat 4.8, SaturatedFat 2.7, Cholesterol 26.5, Sodium 266.2, Carbohydrate 24.6, Fiber 3.5, Sugar 9.9, Protein 3.7
BASIC BRAN MUFFINS
A good home-baked bran muffin makes for a tasty breakfast or snack during the day. You can't go wrong with this basic no-frills recipe.
Categories Desserts and Baking,Breakfast and Brunch
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Combine bran, flour, baking powder, baking soda and salt in a bowl. Stir in raisins. Whisk together milk, oil, molasses, brown sugar and egg in a bowl until blended. Add milk mixture to bran mixture and stir just until combined. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full.
- Bake until a cake tester inserted in centres comes out clean, about 15 minutes. Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack. May be frozen for up to 1 month.
Nutrition Facts : Calories 166 calories, 5.8 g fat, 3.6 g protein, 28.2 g carbohydrate, 3.6 g fibre, 320 mg sodium
BEST OF BRAN MUFFINS
I adapted this from Jane Brody's recipe in the Good Food Cookbook. Great starter to any day. Store in refrigerator and wrap and warm in toaster oven for 10 minutes. May be frozen as well. Yum!
Provided by LizAnn
Categories Quick Breads
Time 1h25m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set mixture aside to cool slightly.
- In a small bowl, combine eggs, buttermilk, and molasses and honey. Add this to partly cool mixture.
- In another small bowl, combine flour, baking soda and salt. Add to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover batter with a plastic wrap or damp cloth, and let sit for at leat 15 minutes, perferably 1 hour.
- Preheat oven to 400. Grease 24 muffin cups, and divide batter among them, filling each cup about 3/4 full.
- Bake for 20-25 minutes. Remove from oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.
- I like to eat them warm!
Nutrition Facts : Calories 143, Fat 5.7, SaturatedFat 0.8, Cholesterol 18.4, Sodium 227.7, Carbohydrate 22.9, Fiber 3.8, Sugar 8.5, Protein 3.9
HODGSON MILL OVEN READY BRAN MUFFINS RECIPE - (4/5)
Provided by á-5925
Number Of Ingredients 9
Steps:
- Mix 1 C wheat bran with 1 cup boiling water (I add my butter or marg to this to make it easier); stirl and let water absorb into bran. In separate bowl blend the rest of the ingredients then add in the moistened bran. Stir until well blended. Place in refrigerator for future use or bake at once. When preparing to bake, preheat oven to 400. Stir batter well and spoon into greased muffin tins. Bake 15 minutes. Keep mixture in airtight container for 2-4 weeks. Don't be alarmed with discoloration of batter once it has been in the refrigerator. This is normal. Just stir batter before use.
EVER-READY OAT/BRAN MUFFINS
This is a recipe my grandmother gave to me and I believe she got it off a bag of Quaker Oats. It is the best bran muffin recipe I have tried. I misplaced the recipe and couldn't find it online anywhere, so I'm posting it here so I can find it. I remember my grandmother making these when we'd go to stay with her and I loved them. I usually store the unused batter in plastic containers in the refrigerator. I fill the containers with the batter and then put a layer of plastic wrap over the top before I put the lid on...I find the batter keeps longer that way. Also, by putting it in a couple of smaller containers, rather than one large one, the batter keeps longer because you aren't exposing it until you use it. I'm not sure exactly how many muffins this will make because I've never made them all at once, but it makes alot.
Provided by Kaytie Did
Categories Breads
Time 30m
Yield 60 approximately
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Pour boiling water over bran and let stand.
- Combine flour, baking soda and salt in a very large bowl. Stir well to blend.
- In a separate bowl, cream shortening and sugar together. Then add eggs and buttermilk. Mix well.
- Add liquid ingredients to flour mixure and mix well.
- Add oats, raisins and bran (the bowl will be very full). Stir well to blend.
- Fill greased muffin cups 3/4 full and bake at 375 for 15-20 minutes.
- Store unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 6 weeks.
Nutrition Facts : Calories 178.3, Fat 4.8, SaturatedFat 1.2, Cholesterol 14.8, Sodium 171.4, Carbohydrate 31, Fiber 2.1, Sugar 14, Protein 4.2
MICROWAVE READY BAKE BRAN MUFFINS
These muffins make a great addition to any breakfast. They are easy to prepare ahead and batter will stay fresh in the refrigerator for up to six weeks.
Provided by BAPitotti
Categories Quick Breads
Time 20m
Yield 36-48 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, mix bran cereal with boiling water to soften cereal.
- Add remaining ingredients and stir well.
- To store in refrigerator, place in air-tight container.
- To bake in microwave, place baking cups in a microwavable muffin pan.
- Fill baking cups half-full with batter.
- Bake on high in microwave for approximately 45 seconds per muffin. Do not over cook. (Time will need to be adjusted per your microwave.).
- Serve muffins warm.
SWEET BRAN MUFFINS
Make and share this Sweet Bran Muffins recipe from Food.com.
Provided by Chef mariajane
Categories Quick Breads
Time 15m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Add the beaten liquid ingredients to the sifted combined dry ones in a few swift strokes, just until the flour is moistened. The mixing is held to absolute minimum, a light stirring from 10-20 seconds, batter will be lumpy. The batter should not be mixed to the point of pouring, ribbon-like from the spoon, but should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough.
- To bake, preheat oven to 400°F Grease bottoms only of medium-size muffin cups, fill 2/3 full. Bake at once in a preheated 400F oven until golden brown, about 15-20 minutes. If muffins remain in tins a few moments after leaving the oven they will be easier to remove.
Nutrition Facts : Calories 249.7, Fat 5.9, SaturatedFat 1.6, Cholesterol 19.8, Sodium 446, Carbohydrate 47.4, Fiber 2.9, Sugar 16.9, Protein 4.7
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
SIX WEEK BRAN MUFFINS
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Provided by Dee
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 216
Number Of Ingredients 10
Steps:
- In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 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
BRAN MUFFINS
Categories Bread Breakfast Bake Kid-Friendly Bran Gourmet Small Plates
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F and lightly coat nine 1/4-cup muffin tins with cooking spray.
- In a large bowl combine cereals, milk, and orange juice and let stand 5 minutes. In a small bowl whisk together flour, baking powder, cinnamon, and salt. Into cereal mixture stir egg white and honey until combined well. Add flour mixture and stir until just combined. Divide batter among muffin tins and bake in middle of oven 20 minutes, or until golden and a tester comes out clean. Turn muffins out onto racks and cool.
BRAN MUFFINS
These hearty, nutritious muffins make a nice addition to all your meals no matter what time of day. They can bake while you prepare other menu items, so you can enjoy them hot from the oven.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.
Nutrition Facts :
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
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