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
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.
BRAN MUFFINS - MAKE AHEAD
These Muffins are high fiber and good for you. A good light breakfast or snack. The Batter needs to sit in Fridge 24 HOURS before using. My sister-in-law gave me this recipe. -On occasion I have substituted Ezekiel bran cereal with raisins instead of plain bran and I used lemon curd instead of orange marmalade. I have also used coconut oil in place of the veg oil, this will solidify quickly but it still turned out yummy. If you don't have buttermilk just mix 1 cup milk, 1 tsp vinegar/ or lemon juice wait 5 min. and now its buttermilk. This batter will last 30 days in fridge in case you don't need bake this all at once. My 2 year loves it when I make mini muffins that fit in her hand.
Provided by Sproutie69
Categories Breakfast
Time 55m
Yield 40 muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, combine cereal, raisins and chopped dates, pour in boiling water and stir until softened -- set aside.
- In another Large bowl mix flour, baking soda and salt.make well in center and set aside.
- In food processor combine 1 cup of the buttermilk, eggs and marmalade, puree until smooth.
- Pour the buttermilk mixture into separate large bowl and add the remaining cup of buttermilk, applesauce, sugar, vegetable oil and vanilla. Beat until smooth.
- Pour buttermilk mixture into well in flour mixture and stir just until blended, add reserve cereal mixture and stir just to combine.
- Cover with plastic wrap and REFRIGERATE 24 HOURS before using.
- Preheat oven to 375°F.
- Spray muffin tins with nonstick spray. Silicone pans are great to use.
- Spoon batter 2/3rds full.
- Bake to golden brown and puffy 20- 25 minutes.
- Let cool 2 minutes then remove muffins from pan.
Nutrition Facts : Calories 192.4, Fat 4.5, SaturatedFat 0.7, Cholesterol 24, Sodium 222.9, Carbohydrate 38.2, Fiber 4.3, Sugar 16.4, Protein 4.6
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
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 :
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
MAKE-AHEAD BRAN MUFFINS
Make and share this Make-Ahead Bran Muffins recipe from Food.com.
Provided by ThreeDimen
Categories Quick Breads
Time 35m
Yield 36 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling water over All-Bran and Bran Buds. Cool.
- Whisk together flour, soda and salt. Set aside.
- Cream sugar and oil together. Add eggs and beat well. Mix in buttermilk.
- Stir in the flour mixture. Add bran mixture and raisins, stirring until incorporated.
- Place in covered bowl and refrigerate for up to 6 - 8 weeks.
- To bake: Preheat oven to 400 deg. Spoon mixture into greased or lined muffin tin. Do not stir down. Bake for 15 minutes.
Nutrition Facts : Calories 266.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 24.6, Sodium 521.4, Carbohydrate 49.8, Fiber 5, Sugar 27.6, Protein 5
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