Bran Muffins Not Your Grandmas Recipes

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GRANDMA'S BRAN MUFFINS



Grandma's Bran Muffins image

Again from my moms kitchen originaly. This makes a roasting pan full of mix, which then can be stored in fridge for up to 6 weeks weeks, and used as needed. I used to make this often when the kids were little, a warm tasty breakfast treat.

Provided by chez patty

Categories     Quick Breads

Time 50m

Yield 48 muffins

Number Of Ingredients 12

5 cups flour
5 teaspoons baking soda
1 tablespoon salt
3 cups all-bran cereal
3 cups natural bran
2 cups raisins
1 cup vegetable oil
3 eggs
1/4 cup molasses
2 cups brown sugar
1 quart buttermilk
1 1/2 cups water

Steps:

  • Mix all the dry ingredients in a large pan (roasting).
  • Blend sugar and wet ingredients in a large bowl.
  • Mix liquid into dry and blend together well.
  • Baking.
  • Fill muffin cups 3/4 full.
  • Bake 350 till done Stores in fridge x 6 weeks.
  • I am not sure exactly how many muffins this makes!
  • a lot!

Nutrition Facts : Calories 177.5, Fat 5.6, SaturatedFat 0.9, Cholesterol 14, Sodium 325.7, Carbohydrate 31.5, Fiber 2.8, Sugar 15.6, Protein 3.6

BRAN MUFFINS - NOT YOUR GRANDMA'S



Bran Muffins - not your Grandma's image

I got this recipe from a friend who is one of the best cook/bakers I know. I don't like Bran muffins, don't know too many people who do. When Nancy offered me one, I politely said, "No thank you!" Her husband said that's a mistake. I tried one, and oh my goodness! You can't call these Bran Muffins! I even hesitated to share...

Provided by Leialoha Garber

Categories     Other Snacks

Time 25m

Number Of Ingredients 10

4 c all bran cereal
2 c 100% bran cereal
2 c boiling water
1 qt buttermilk
1 c soft shortening or oil, (may substitute 1/2 applesauce)
3 c scant cups of sugar, (slightly less)
4 eggs, beaten
5 c flour
1 tsp salt
5 tsp baking soda

Steps:

  • 1. Measure out cereal in a bowl that can handle boiling water. Pour boiling water over cereal, mix well making sure all is wet. Let set for 15 minutes.
  • 2. Add buttermilk, sugar, beaten eggs, oil, to the cereal mix. Mix well.
  • 3. Add flour, soda, salt. Mix well again.
  • 4. Cover and refrigerate for 24 hours before using.
  • 5. Bake in greased muffin pans at 400* for 20-25 minutes. You can also use cupcake liners but these are so moist that most of the muffin stays in the liner when you try to eat them, grrrrr!
  • 6. The batter will keep up to 6 weeks in refrigerator. Do not mix again after first mixing.
  • 7. *PLEASE NOTE* These muffins did not rise like they normally do because I did not measure the flour correctly. The next time I make them, I will update the picture and show how they really rise nicely! Sorry.

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