SIX WEEK RAISIN BRAN MUFFINS
Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..
Provided by Galley Wench
Categories Breads
Time 40m
Yield 60 muffins
Number Of Ingredients 11
Steps:
- Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
- Store in a covered container and use as needed.
- Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
- For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.
Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7
APPLE BRAN MUFFINS
Tasty and fast apple muffins. They are great for a breakfast treat!
Provided by ryan
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
- In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
- Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 133.9 calories, Carbohydrate 23.5 g, Fat 4 g, Fiber 1.3 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 159.6 mg, Sugar 10.6 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
SIX WEEK BRAN MUFFINS
My kids love this recipe because it makes a lot of better that can be stored in the fridge for up to six weeks. (Ours never lasts that long!) It is super easy to have fresh muffins any time you want. I omit the raisins because my kids don't like them. I got this recipe out of a Company's Coming Muffins and More Cookbook by Jean Pare.
Provided by Piano Girl
Categories Quick Breads
Time 25m
Yield 6-8 dozen, 72-96 serving(s)
Number Of Ingredients 14
Steps:
- Combine cereals and Boiling Water.
- Let stand.
- In another bowl cream butter and sugars together.
- Add eggs and beat well.
- Mix in buttermilk.
- Add molasses if desired.
- Stir in cereal mixture.
- In another bowl, combine flour, soda, baking powder, salt and raisins.
- Mix thoroughly.
- Add dry mixture to batter.
- Stir just to combine.
- Cover tightly and store in Refrigerator.
- It will keep for up to six weeks.
- TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).
Nutrition Facts : Calories 110.3, Fat 3.1, SaturatedFat 1.8, Cholesterol 19.1, Sodium 222.5, Carbohydrate 19.7, Fiber 1.7, Sugar 10.3, Protein 2.1
SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN
Six week refrigerator bran muffins use natural bran, which keeps them light-textured. So you can say farewell to bran muffin bricks.
Provided by Crosby Molasses
Categories Muffins & Quick Breads
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 F and prepare muffin pans.
- Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
- In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
- Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
- Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
- Cool in pan for 10 minutes then remove to a cooling rack.
HEALTHY APPLE BRAN MUFFINS
Apple bran muffins are easy to make with ingredients that you probably already have in your pantry. Low in fat and high in fiber - they make a great breakfast for your whole family!
Provided by Rachel Gurk
Categories Breads & Muffins
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F and line 12 muffin cups with liners, or lightly spray with cooking spray.
- Whisk dry ingredients in a medium bowl, set aside.
- Using a mixer, beat oil, yogurt, and sugar on high until combined. Beat in eggs and vanilla until combined. With mixer on low, alternate adding flour mixture and milk (about half of each at a time). Fold in chopped apples.
- Divide into prepared muffin cups and sprinkle tops with turbinado sugar. Bake for 20-25 minutes.
Nutrition Facts : ServingSize 1 muffin, Calories 167 kcal, Carbohydrate 26 g, Protein 5 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 225 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 3 g
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.
Nutrition Facts :
SIX WEEK APPLE BRAN MUFFINS
Make and share this Six week Apple Bran Muffins recipe from Food.com.
Provided by Aroostook
Categories Quick Breads
Time 30m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients.
- Add wet ingredients.
- Cover tightly and refrigerate up to six weeks.
- Bake at 350F for 20-25 minutes.
SIX WEEK MUFFINS
This is a recipe from cookbook by La Leche League called Whole Foods From The Whole Family. I love these muffins! The muffin batter keeps in the fridge for six weeks so you use it as you need it.
Provided by AngAustinBrody
Categories Breakfast
Time 35m
Yield 50 muffins
Number Of Ingredients 12
Steps:
- Pour boiling water over 2 cups bran.
- In another bowl, sift flour, soda, salt, and spice.
- Add wheat germ and rest of bran; combine with wet bran.
- Stir until moist; add oil, honey, eggs, buttermilk and optional fruit.
- Pour into well-greased muffin tins.
- Bake at 400 for 15-20 minutes.
NANNIE'S SIX WEEK BRAN MUFFINS
Along the same lines as some others here, but with a few different ingredients. These muffins are very moist and flavourful. And yes...the batter will stay fresh for quite a while. The recipe calls for the addition of raisins, but I have also added cranberries, chopped dates, coconut and a variety of nuts....but not all at the same time. ;)
Provided by Diana 2
Categories Quick Breads
Time 40m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, (I use my stock pot) mix together flour, sugar, bran, and bran cereal. Set aside.
- In another bowl, blend together, soda, buttermilk, oil, applesauce, eggs and molasses. Add to dry ingredients. The batter will be stiff.
- Stir in the raisins, or whatever you may have.
- Store in the refrigerator in an airtight container.
- To Bake:.
- Preheat oven to 375*
- Line muffin tins with paper if desired and fill 3/4's full.
- Bake for 20 minutes.
Nutrition Facts : Calories 210.9, Fat 5.4, SaturatedFat 0.9, Cholesterol 19.6, Sodium 338.5, Carbohydrate 39.5, Fiber 2.9, Sugar 19.4, Protein 4.3
SIX-WEEK BRAN MUFFINS
I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.
Provided by Allrecipes Member
Time 35m
Yield 60
Number Of Ingredients 8
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 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts : Calories 139 calories, Carbohydrate 23.4 g, Cholesterol 13.1 mg, Fat 4.4 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 195.4 mg, Sugar 12.8 g
SIX-WEEK BRAN MUFFINS
I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.
Provided by Allrecipes Member
Time 35m
Yield 60
Number Of Ingredients 8
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 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts : Calories 139 calories, Carbohydrate 23.4 g, Cholesterol 13.1 mg, Fat 4.4 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 195.4 mg, Sugar 12.8 g
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