Aunt Annies Bran Muffins Recipes
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
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
NANNIE'S SIX WEEK BRAN MUFFINS
Along the same lines as some others here, but with a few different ingredients. These muffins are very moist and flavourful. And yes...the batter will stay fresh for quite a while. The recipe calls for the addition of raisins, but I have also added cranberries, chopped dates, coconut and a variety of nuts....but not all at the same time. ;)
Provided by Diana 2
Categories Quick Breads
Time 40m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, (I use my stock pot) mix together flour, sugar, bran, and bran cereal. Set aside.
- In another bowl, blend together, soda, buttermilk, oil, applesauce, eggs and molasses. Add to dry ingredients. The batter will be stiff.
- Stir in the raisins, or whatever you may have.
- Store in the refrigerator in an airtight container.
- To Bake:.
- Preheat oven to 375*
- Line muffin tins with paper if desired and fill 3/4's full.
- Bake for 20 minutes.
Nutrition Facts : Calories 210.9, Fat 5.4, SaturatedFat 0.9, Cholesterol 19.6, Sodium 338.5, Carbohydrate 39.5, Fiber 2.9, Sugar 19.4, Protein 4.3
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