30 Day Bran Muffins Recipes

30 DAY BRAN MUFFINS

30 Day Bran Muffins image

You and your family can have these muffins every day for breakfast or lunch without any fuss as this mixture can be kept in the refrigerator for a month. They're great for popping into kiddie's lunch-boxes. Just bake as many as you need, as required. The yield given is approximate as this depends on the size of your muffin tins.

Provided by Shazzie

Categories Quick Breads

Time 35m

Yield 72 muffins

Number Of Ingredients 11

Ingredients

6 cups nutty wheat flour
4 cups cake flour
8 cups all-bran cereal (the cereal is preferable to bran)
1 kg raisins
5 cups brown sugar
2 1/2 tablespoons bicarbonate of soda
8 cups milk (reconstituted powdered milk is fine)
2 cups sunflower oil
8 eggs
1 pinch salt
4 teaspoons vanilla essence

Steps:

Mix all ingredients together and refrigerate overnight (Can keep for a month).
Bake as required at 180 C for approximately 25 minutes.

Nutrition Facts : Calories 223.7, Fat 8.1, SaturatedFat 1.6, Cholesterol 27.3, Sodium 177.5, Carbohydrate 38.1, Fiber 2.6, Sugar 24.1, Protein 3.5

30 DAY BRAN MUFFINS

30 Day Bran Muffins image

I remember my mom making these muffins when I was a kid. The longer they sit in the fridge, the better they get. And now, I make them for her! To make buttermilk, if you don't have any, take 4 C. milk and add 4 tbsp. of lemon juice or vinegar. Let stand for 10 minutes.

Provided by jo honey

Categories Breakfast

Time 40m

Yield 64 Muffins, 32 serving(s)

Number Of Ingredients 10

Ingredients

2 cups water, boiling
2 cups 100% bran
1 cup shortening (heaping)
3 cups sugar
4 eggs, beaten
4 cups buttermilk
5 cups flour
5 teaspoons baking soda
1 teaspoon salt
4 cups all-bran cereal

Steps:

Add boiling water to 100 % Bran and let set for 10 minutes. Cream shortening and sugar. Add eggs, buttermilk and soaked 100 % Bran. Add rest of ingredients, mixing well. Bake 20 minutes or until done @ 400' in greased muffin tins. NOTE: Makes one gallon of batter and may be stored in a covered container for 6 weeks.

Nutrition Facts : Calories 1101, Fat 104.1, SaturatedFat 26.1, Cholesterol 24.5, Sodium 341.2, Carbohydrate 43.8, Fiber 3.9, Sugar 22.1, Protein 5.3

MAMA'S MAKE-AHEAD BRAN MUFFINS

Mama's Make-Ahead Bran Muffins image

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

Ingredients

2 cups boiling water
2 cups bran cereal (such as All-Bran® Bran Buds®)
3 cups white sugar
1 ½ cups shortening
4 eggs
4 cups buttermilk
5 cups all-purpose flour
4 cups shredded bran cereal
2 cups raisins
5 teaspoons baking soda
1 teaspoon salt

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

CLASSIC BRAN MUFFINS

Classic Bran Muffins image

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

Ingredients

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

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

30 DAY HEALTH MUFFINS

30 Day Health Muffins image

A moist bran muffin, the mixture for which can be stored, in an airtight container, in the refrigerator for up to 30 days. Great when in a hurry to microwave 6 muffins in 4 minutes.

Provided by Dublo75

Categories Breakfast

Time 14m

Yield 36-40 muffins

Number Of Ingredients 11

Ingredients

1/2 cup oil
2 eggs
1 1/2 cups soft brown sugar
1 teaspoon vanilla essence (optional)
2 cups milk
1 teaspoon salt
2 1/2 cups plain flour
2 cups digestive natural bran
1 cup mixed dried fruit
1 cup chopped dates
2 teaspoons bicarbonate of soda

Steps:

Whisk the oil, eggs, sugar, vanilla essence and milk together.
Add the remaining ingredients and mix well.
Allow to stand overnight in the refrigerator in an airtight container.
Spoon into well greased muffin tins and bake at 180°C (350°F for 10-15 minutes.
OR microwave in a 6 muffin ring for 3.1/2 minutes on medium and 30 seconds on high.
STIR WELL EACH TIME BEFORE USING.

Nutrition Facts : Calories 138.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 13.7, Sodium 157.7, Carbohydrate 25.1, Fiber 1.9, Sugar 12.5, Protein 2.4

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