Best Grandmas Refrigerator Bran Muffins Recipes
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 RAISIN BRAN MUFFINS: GRANDMA'S
Mom would make this batter the night before and bake the mufins before school for us as kids. Waking up to the aroma of these muffins on a winter day is heaven. This batter keeps well in the refrigerator for more than 2 weeks. One recipe makes 3 or more batches of 12 muffins.
Provided by Kathie Carr
Categories Muffins
Time 25m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients together until moistened. Store in a covered container in the refrigerator until ready to bake. Batter keeps well for up to 2 weeks.
- 2. When ready to bake fill paper lined muffin pan cups 3/4 full of batter and bake at 350 degrees for 15-20 minutes. Return un-used batter to refrigerator. Serve hot with butter.
- 3. Note: You can have fresh muffins for 2 or 3 days in a row with this batter. Or keep the unused batter for up to 2 weeks before using.
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
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
GRANDMA'S REFRIGERATOR BRAN MUFFINS
These are the moistest muffin I have ever had my grandma made them my whole life, they are nutritious and Delicious, Made with bran and bran flakes the buttermilk gives them the extra moistness, The mixture is made ahead and keeps for 2 weeks in the fridge excellent for Lunches or just to enjoy!
Provided by Kimberley Quinlan
Categories Dessert
Time 40m
Yield 48 Muffins
Number Of Ingredients 11
Steps:
- Soak Bran in boiling water set aside.
- Mix all remaining ingredients in a large mixing bowl than add Bran mixture to it mix till all incorporated .
- mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe.
- Bake at 350 till toothpick comes out clean.
- let cool on rack and enjoy.
- This mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins.
Nutrition Facts : Calories 188.9, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.3, Sodium 442.5, Carbohydrate 33.7, Fiber 1.9, Sugar 18.9, Protein 3.4
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
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