Jans Moms Bran Muffins Recipes
MOM'S BEST BRAN MUFFINS
There are a lot of bran muffin recipes, and I have tried making alot of them, but there is still yet to be a bran muffin recipe that is better then this. They are so moist! Great for breakfast, or addition to any lunch. This is a large recipe. I usually cut it in half, or bake them all and freeze some for lunches.
Provided by Purdy Good Cook
Categories Quick Breads
Time 40m
Yield 30 30, 30 serving(s)
Number Of Ingredients 11
Steps:
- Pour two cups of boiling water over all bran ceral.
- Let stand.
- Cream together sugar, margarine, and eggs.
- Add butter milk, and bran/water mix to sugar, margarine, and eggs.
- In a separate bowl mix together flour, baking soda, salt, and bran flakes.
- Add wet ingredients to dry, and mix well.
- Fold in raisens or dates.
- Bake at 350 for 15-20 minute.
- Muffins turn out best if you make the mixture the night before, and bake them the next day.
Nutrition Facts : Calories 281.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 29.5, Sodium 771.9, Carbohydrate 51.4, Fiber 3.3, Sugar 26.5, Protein 5.7
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
MOM'S BRAN MUFFINS
This recipe is at least 50 years old. Mom made these muffins for us, and I now make them for grandchildren. It uses basic ingredients such as molasses and wheat bran. It is a moist, light and tender muffin. I double this recipe.
Provided by cookalot 2
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- Add eggs and beat well.
- Add molasses and bran and milk.
- Mix well.
- Add dry ingredients and stir just until blended inches.
- Fill Lined muffin tins 2/3 full.
- Bake 375 for 15-20 min.
Nutrition Facts : Calories 178, Fat 5.7, SaturatedFat 3.1, Cholesterol 47.5, Sodium 314.1, Carbohydrate 30.6, Fiber 2.5, Sugar 14, Protein 3.9
JAN'S MOM'S BRAN MUFFINS
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
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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