All Bran Buttermilk Muffin Recipes

BUTTERMILK BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease twelve muffin cups or use paper liners.
• In a large bowl, combine oil, All-Bran cereal and buttermilk. Let sit for about 5 minutes.
• Add eggs, raisins, molasses, brown sugar and vanilla. Stir just until ingredients are incorporated.
• Add to the large bowl: wheat and white flours, baking soda, baking powder, cinnamon and salt.
• Fold into the wet ingredients.
• Scoop batter into greased muffin cups. Fill all cups evenly, as full as possible.
• Sprinkle with wheat bran or wheat germ (optional).
• Bake at 400 on center rack for about 15-18 minutes, or until muffin springs back when touched lightly.

BUTTERMILK BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease muffin tin with either cooking spray oil or butter and flour.
• Sift together flour, baking powder, baking soda, salt, sugar and buttermilk powder and set aside.
• In a separate mixing bowl, add all-bran cereal and water. Let stand 1-2 minutes until the cereal has softened.
• Add egg and vegetable oil and beat well.
• Add the dry ingredients to your cereal mixture, stirring just until moistened. Do not over-mix.
• Spoon batter into muffin tin about ¾ full. Do not let batter sit.
• Bake right away for 20-25 minutes or until the muffins are golden brown.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

BUTTERMILK BRAN MUFFINS

Steps:

• In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CLASSIC BRAN MUFFINS

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!

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.