Never Ending Bran Muffins Recipes

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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

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

NEVER ENDING BRAN MUFFINS



Never Ending Bran Muffins image

They are called never ending because this makes a HUGE amount of muffins! The batter has to sit overnight in the fridge and can be stored for 1-2 weeks in there, so you can have warm muffins everyday! Thanks to my friend Malorie for the recipe...*Update* Since this recipe makes so much I decided to freeze 1/2 the batch and it worked great. Just put cupcake liners in a muffin tin fill as usual, put the tin in the freezer for 1-2 hrs, take out and pop into a freezer bag. When ready to use just put back into the muffin tin, it will take about 3-5 extra minutes to bake!

Provided by Amber C.

Categories     Breads

Time 35m

Yield 30-36 Muffins, 30-36 serving(s)

Number Of Ingredients 10

1 cup shortening, sometimes I use 1/2 c applesauce for a lighter version, but you have to add an extra 1/2 Tbs flour
2 cups sugar
4 eggs
5 cups flour
3 cups all-bran cereal or 3 cups bran buds
2 cups bran flakes
1 teaspoon salt
5 teaspoons baking soda
2 cups water
1 quart buttermilk

Steps:

  • NOTE: I did not calculate prep time in fridge overnight.
  • In a X-LARGE, bowl cream sugar and shortening.
  • Add eggs, salt, baking soda and mix well.
  • Add 1 c flour, stir until just combined.
  • Add 1 c buttermilk, stir until just combined.
  • Repeat this until all flour and buttermilk is used.
  • Add 1/2 cup water and 1 cup Bran cereal, stir until just combined.
  • Repeat this until all the water and cereal is used.
  • * Be sure NOT to overmix*.
  • Let sit overnight in fridge, covered.
  • Take out and stir-the cereal should have broken down and will mix well.
  • Pour 1/3 c batter into muffin tins.
  • Bake @ 400 degrees for 20 minutes or until toothpick comes out clean.

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