BRAN MUFFINS
Steps:
- Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
- Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
- Grate the carrots and chop walnuts (if using) and set aside.
- Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
- Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don't over mix!).
- Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.
Nutrition Facts : Calories 286 kcal, Carbohydrate 39 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 253 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
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
Make the batter for these bran muffins and keep it in the refrigerator for up to 4 weeks! A great way to serve up fresh muffins for breakfast or snacking, any time the craving strikes.
Provided by Danelle
Time 35m
Number Of Ingredients 13
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.
MAMA'S MAKE-AHEAD BRAN MUFFINS
Mama made these for decades when she was a working mother (back in the day when most mamas didn't work). These are easy, so moist, and so good. And because you make up a big batch that's kept in the refrigerator and baked just a few at a time, they are a lifesaver for busy cooks. My kids can scoop 1 or 2 into a tin and pop it in the oven in the morning for their own hot and hearty breakfast. A lovely addition to a brunch because they can be prepared ahead and baked right before serving.
Provided by NerdMom
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 4h25m
Yield 72
Number Of Ingredients 11
Steps:
- Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
- Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.
- Let sit in the refrigerator at least 4 to 6 hours before baking.
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
- Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.6 g, Cholesterol 9.6 mg, Fat 4.9 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 166.7 mg, Sugar 12.7 g
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.
Nutrition Facts : ServingSize 1 Muffin, Calories 126 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 193 mg, Fiber 4 g, Sugar 10 g
MAKE AHEAD BRAN MUFFINS
This is awesome. I got this recipe from my boss. It can be kept in the fridge for up to 6 weeks. So you can scoop out a couple muffins each morning and add what ever you want to them... like carrots or bananas... or whatever. And this recipe makes 5 dozen muffins. I love this idea! I made this with All Bran Cereal
Provided by Aimchick
Categories Breakfast
Time 40m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 121, Fat 3.6, SaturatedFat 0.7, Cholesterol 0.7, Sodium 288.2, Carbohydrate 21.7, Fiber 3.5, Sugar 9.4, Protein 2.8
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 :
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