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 :
CHOCOLATE CHIP BRAN MUFFINS
Make your muffins a little healthier with these Chocolate Chip Bran Muffins. By using wheat bran mixed with plain flour, you get a moist yet light muffin filled with flavour and sprinkled with chocolate chips.
Provided by Julia Pinney
Categories Breakfast Brunch Snack
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease 8 muffin pans and set aside.
- Whisk together the flour, baking powder and salt and set aside.*reserve one tablespoon of the flour for later.
- Add the bran to the milk and set aside.
- In the bowl of you electric mixer, beat the butter and brown sugar on high speed for about 3 minutes. Add the egg and continue to mix for another 2 minutes. Add the flour mixture and mix on a low speed until combine. Add the bran mixture and stir until just combined.
- Toss the chocolate chips in the reserved one tablespoon of flour. Add the chocolate chips to the batter and stir until they are just mixed in.
- Pour evenly into prepared muffin tins. Bake for 15 - 20 minutes. Muffins will be done with a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 280 kcal, Carbohydrate 42 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 46 mg, Sodium 371 mg, Fiber 5 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
6 WEEK CHOCOLATE CHIP BRAN MUFFINS
A wonderful mom from my school gave me this recipe years ago. When I lost it, I called her up and asked her for it again. She laughed and supplied it immediately. I tell kids these are chocolate chip muffins and never mention the bran and oatmeal. It makes a huge batch be prepared. It is supposed to last in the refrigerator for at least 6 weeks - but I always go through it faster than that.
Provided by Baklava
Categories Quick Breads
Time 35m
Yield 48 muffins, 48-50 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F, while combining ingredients. Grease muffin tins, or use paper muffin cups or silicone. (I love my silicone cups).
- Mix dry ingredients in very large bowl. Make well in dry ingredients.
- Mix wet ingredients in separate bowl. Incorporate wet ingredients into the well of dry ingredients - stirring until just moistened.
- Fill muffin cups and bake 18-22 minutes.
- Remaining batter can be stored in the refrigerator for up to 6 weeks. I love to make these fresh every day for the kids or take them into work.
Nutrition Facts : Calories 209.7, Fat 8, SaturatedFat 1.9, Cholesterol 18.4, Sodium 277.3, Carbohydrate 34.5, Fiber 3.6, Sugar 18.8, Protein 4.2
6 WEEK BRAN MUFFINS
Make and share this 6 Week Bran Muffins recipe from Food.com.
Provided by K153466
Categories Quick Breads
Time 50m
Yield 40 serving(s)
Number Of Ingredients 14
Steps:
- Warm milk to about room temperature. Add lemon and let sit at least 15 minutes to curdle. Heat first 2c of water to boiling and pour over 100% bran cereal.
- In a separate bowl, cream sweeteners with margarine & oil, then add egg whites, milk/lemon, and water, beating well. Fold in remaining ingredients.
- This keeps in the fridge for up to 6 weeks.
- To make, preheat oven to 350 and cook in muffin tin 20-25 minutes.
Nutrition Facts : Calories 143.5, Fat 5.7, SaturatedFat 0.9, Cholesterol 0.2, Sodium 343.3, Carbohydrate 22.8, Fiber 3.9, Sugar 6.4, Protein 3.9
6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)
These are the original Bran Buds Cereal Muffins that my Auntie Anne made for me years ago and are now known by all as Auntie Anne's Muffins. She has standing orders to have to have the stack of recipes waiting by the door whenever we eat there b/c I'll be asking for EVERY single recipe. She is THAT good of a chef. Batter keeps up to 6 weeks in the fridge! Just the right balance of healthy vs. yummo!
Provided by Liza at Food.com
Categories Quick Breads
Time 40m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling water over 1 1/2 coups of the bran buds. Let stand while mixing other ingredients.
- In a separate bowl, combine rest of dry bran buds, flour, soda, and salt.
- In another separate bowl, cream sugar and oil.
- Add eggs to this mixture.
- Add buttermilk alternately with dry ingredients.
- Add the 1 1/2 cups soaked bran buds and mix well.
- Store batter in fridge for up to 6 weeks.
- Bake as needed in 400F oven.
- Bake regular size for 15-20 minutes and mini muffins for 8-10 minutes.
- Optional:.
- Dip tops in melted butter and then cinnamon sugar.
- If you are really trying to be healthy, skip the butter and just dip the hot fresh baked muffins in cinnamon sugar and it will stick.
Nutrition Facts : Calories 262.3, Fat 14.6, SaturatedFat 2.1, Cholesterol 16.3, Sodium 336.3, Carbohydrate 33.4, Fiber 5.2, Sugar 17.4, Protein 3.4
CHOCOLATE CHOCOLATE CHIP BRAN MUFFINS
A moist delicious muffin. The ingredient list might be scary but its simple and inexpensive to make.
Provided by traciejo
Categories Breakfast
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 14
Steps:
- Combine dry ingredients.
- Make well in center and add remaining ingredients.
- Mix to just wet.
- Fill muffin tins to just under full.
- Bake for 20 minutes at 350.
Nutrition Facts : Calories 188.9, Fat 8, SaturatedFat 2.4, Cholesterol 11.8, Sodium 232.1, Carbohydrate 30.4, Fiber 3.6, Sugar 16.2, Protein 4
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 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
6 WEEK BRAN MUFFINS
This is a simple, healthy recipe and yummy too! The batter can be stored in your refridgerator for up to 6 weeks. Perfect for hot fresh muffins any time!
Provided by Pinktini
Categories Breads
Time 15m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients.
- Add eggs, oil, applesauce and buttermilk.
- Put in plastic container and cover.
- Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
- **Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.
Nutrition Facts : Calories 253.1, Fat 6, SaturatedFat 1.1, Cholesterol 19.3, Sodium 568.5, Carbohydrate 44.8, Fiber 2.9, Sugar 16.1, Protein 6.7
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