Jans Moms Bran Muffins Recipes

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

JAN'S MOM'S BRAN MUFFINS

Jan's Mom's Bran Muffins image

Hand mix only! Chill batter 24 hours Yield: 3 dozen Batter keeps in fridge for about 3 weeks. Do NOT stir batter after refrigerating.

Provided by Patti Ann McClellan

Categories Muffins

Time 1h20m

Number Of Ingredients 10

Ingredients

4 c kellogg's all~bran, original
2 c kellogg's all~bran, bran buds
2 c boiling water
3 c sugar
1 c vegetable oil
4 eggs, well-beaten
5 c flour
5 tsp baking soda
1 tsp salt
1 qt buttermilk

Steps:

1. In x-large bowl: Pour boiling water over mixed cereals. Set aside to cool while mixing the rest.
2. In medium bowl: Mix flour, salt, and soda; set aside.
3. In large bowl: Cream sugar and oil. Mix in eggs until smooth. Add buttermilk and mix well.
4. Stir in flour mixture. Don't over mix.
5. Using a large wide-tonged fork, break up the cooled cereal mixture. Add the ingredients from the large bowl and stir only until mixed.
6. Refrigerate for 24 hours. Do not stir after refrigerating.
7. Spoon batter into buttered muffin tins; for large rounded muffins fill ALMOST to top. Cooking time listed is based on large, rounded muffins. Bake @ 400° for 20-23 min, or until toothpick inserted in center comes out clean. Batter keeps in fridge for about 3 weeks.

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