One Week Bran Muffins Recipes

SIX WEEK BRAN MUFFINS

Steps:

• In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
• Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
• Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

WW 1 POINT BRAN MUFFINS SO MOIST AND DELISH!

Steps:

• Mix bran flakes and milk and set aside for 15 minutes.
• Mix all of the other ingredients together, then add the bran mixture when it has sat for 15 minutes.
• Pour into 12 muffins.
• Bake at 350°F for approximately 20 minutes or until toothpick comes out clean.

SIX-WEEK BRAN MUFFINS

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

BUTTERMILK BRAN MUFFINS

Steps:

• In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BRAN MUFFINS

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

SIX WEEK BRAN MUFFINS

Steps:

• Combine cereals and Boiling Water.
• Let stand.
• In another bowl cream butter and sugars together.
• Add eggs and beat well.
• Mix in buttermilk.
• Add molasses if desired.
• Stir in cereal mixture.
• In another bowl, combine flour, soda, baking powder, salt and raisins.
• Mix thoroughly.
• Add dry mixture to batter.
• Stir just to combine.
• Cover tightly and store in Refrigerator.
• It will keep for up to six weeks.
• TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).

7 WEEK REFRIGERATOR BRAN MUFFINS

Steps:

• Soak 2 cups of bran flakes in hot water and cool. Cream shortening and sugar together. Add eggs, buttermilk and soaked bran flakes to creamed mixture. Sift dry ingredients and add with the 4 cups additional bran flakes to moist mixture. Mix until moist. Do not over mix.
• Keeps 7 weeks in refrigerator.
• Grease muffin tins or use paper muffin cups. When putting into tins to bake, you can add raisins or blueberries. Fill muffin tins 3/4 . Bake at 400 degrees for 15 to 20 minutes. These are so handy to have on hand for breakfast muffins -- .

6 WEEK BRAN MUFFINS

Steps:

• Mix all dry ingredients.
• Add eggs, oil, applesauce and buttermilk.
• Put in plastic container and cover.
• Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
• **Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.

NANNIE'S SIX WEEK BRAN MUFFINS

Steps:

• In a large bowl, (I use my stock pot) mix together flour, sugar, bran, and bran cereal. Set aside.
• In another bowl, blend together, soda, buttermilk, oil, applesauce, eggs and molasses. Add to dry ingredients. The batter will be stiff.
• Stir in the raisins, or whatever you may have.
• Store in the refrigerator in an airtight container.
• To Bake:.
• Preheat oven to 375*
• Line muffin tins with paper if desired and fill 3/4's full.
• Bake for 20 minutes.

ONE WEEK BRAN MUFFINS

Steps:

• Stir flour, sugar, baking soda and salt in large bowl to blend; mix in cereal; whisk buttermilk, oil, eggs and zest in medium bowl to blend; mix into dry ingredients; cover and refrigerate; this mixture can be kept in the refrigerator for up to 1 week; it will thicken over time.
• Preheat oven to 400F; line 18 muffin cups with liners.
• Spoon 1/3 cup batter into each muffin cup; bake until tester comes out clean, about 15-20 minutes.