Ice Box Bran Muffins Recipes

ICE BOX BRAN MUFFINS

Ice Box Bran Muffins image

This is my moms recipe. If you like bran, you will love these muffins. Can make as many muffins as you want, at a time. Recipe can be doubled, batter keeps in refrigator up to 7 weeks!

Provided by colleen cleppe

Time 35m

Number Of Ingredients 9

Ingredients

3 c 100% bran cereal
2 1/2 c flour
1/2 c crisco shortening (not oil)
1 1/2 c sugar
2 1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
2 c buttermilk
1 c boiling water

Steps:

1. Soak 1 cup of the bran in the 1 C. boiling water. In a mixing bowl cream crisco & sugar. Add beaten eggs, buttermilk, & soaked bran, mix together.
2. Mix together baking soda, salt, & flour. Add all at once to creamed mixture and add remaining 2 cups of bran. Fold in until moistened. Use greased cupcake tins or paper line tins.
3. 400 degrees for 15 minutes. Recipe can be doubled. Keeps up to 7 weeks in covered container in refrigator.

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

ICE BOX BRAN MUFFINS

Ice Box Bran Muffins image

A co-worker gave this recipe to me over 40 years ago. Anyone that has tasted this bread has always asked for the recipe. It not only freezes well, but it makes a large batch that will keep for 6 weeks refrigerated.

Provided by Maxine

Categories Breads

Time 45m

Yield 72 muffins, 72 serving(s)

Number Of Ingredients 10

Ingredients

2 cups boiling water
2 cups all-bran cereal or 2 cups bran buds
3 cups white sugar
1 cup Crisco
4 eggs
1 quart buttermilk
5 cups flour
1 teaspoon salt
5 teaspoons baking soda
4 cups all-bran cereal

Steps:

Pour boiling water over All-Bran or Buds and let stand.
Cream together Crisco and sugar and add to bran.
Add the well-beaten eggs and buttermilk and the soaked bran mixture.
Then slowly add the flour, salt, soda and fold in 4 cups All-Bran.
Store in covered container in the refrigerator and use as desired. Improves with age. If you have leftovers, microwave for about 20 seconds. When filling muffin pans, do not stir refrigerated batter. Bake for 20 minutes at 375°. Will keep 6 weeks in refrigerator.

Nutrition Facts : Calories 111.5, Fat 3.6, SaturatedFat 1.1, Cholesterol 12.3, Sodium 150.3, Carbohydrate 19.3, Fiber 1.7, Sugar 9.8, Protein 2.4

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