Fran Marys Bran Muffins Recipes

BRAN MUFFINS

Bran Muffins image

These moist, flavor-packed Bran Muffins are a classic and this recipe is the best ever!

Provided by Shauna Sever - Midwest Made

Categories Muffins

Number Of Ingredients 11

Ingredients

3 cups bran flake cereal, finely crushed (*see note)
1 1/4 cups all purpose flour
2/3 cup light brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
3 tablespoons turbinado sugar for sprinkling

Steps:

Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.
In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.
Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.
Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 254 calories, Sugar 18.1 g, Sodium 398.1 mg, Fat 9.2 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 1.7 g, Protein 4.5 g, Cholesterol 21.3 mg

CLASSIC BRAN MUFFINS

Classic Bran Muffins image

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

Ingredients

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

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

FRAN & MARY'S BRAN MUFFINS

Fran & Mary's Bran Muffins image

Know alot of people that need some bran in their life? This makes 60, so share and share alike. The mix can be stored in the fridge for 3 weeks if 60 at once is too many for you.

Provided by Hill Family

Categories Breads

Time 50m

Yield 60 muffins

Number Of Ingredients 11

Ingredients

5 teaspoons baking soda
2 cups boiling water
1 quart buttermilk
1 cup shortening
2 cups sugar
4 eggs
1 teaspoon salt
5 cups flour
3 cups all-bran cereal
2 cups 40% bran flakes
6 ounces raisins or 6 ounces nuts

Steps:

In a large bowl mix baking soda, water and buttermilk.
In a seperate bowl cream together shortening, sugar, eggs and salt.
Add the cream mixture to the liquid mixture.
Stir in bran cereal and flakes. Mix well.
Add either dates or raisens or nuts. You can add dates/raisens and nuts.
These muffins must be mixed and then stored for at least 12 hours before baking them. Be sure to store in an airtight container.
Stir mixture before putting them in muffin pans. Bake 15-20 min at 375 degrees.
These keep for 3 weeks in the fridge.

Nutrition Facts : Calories 125.2, Fat 4.2, SaturatedFat 1.1, Cholesterol 14.8, Sodium 182.3, Carbohydrate 20.8, Fiber 1.6, Sugar 10, Protein 2.6

MARY'S OAT BRAN MUFFINS

Mary's Oat Bran Muffins image

These are a very tasty, dense and moist muffin...A breakfast in themselves. You can use Whole Grain Total cereal in place of the bran flakes. This recipe is from my best friend up in Erie, PA. My recipe card is dated 1986.

Provided by Deely

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups bran flakes
1 1/4 cups oatmeal
2 1/2 cups flour
1 cup brown sugar (sifted)
4 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 cups buttermilk
1 tablespoon molasses

Steps:

Stir all ingredients together.
Bake at 350* about 20 minutes or until they spring back to touch.
NOTE: This batter can be stored in the fridge for up to 2 weeks.

Nutrition Facts : Calories 313.1, Fat 10.3, SaturatedFat 1.6, Cholesterol 1.6, Sodium 699.4, Carbohydrate 50.4, Fiber 2.4, Sugar 21.5, Protein 5.9

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