A Pail In The Fridge 6 Week Bran Muffins Recipes

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SIX WEEK BRAN MUFFINS



Six Week Bran Muffins image

This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!

Provided by Dee

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Yield 216

Number Of Ingredients 10

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

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.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g

REFRIGERATOR BRAN MUFFINS



Refrigerator Bran Muffins image

"WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one."

Provided by Taste of Home

Time 35m

Yield about 3 dozen.

Number Of Ingredients 9

4 large eggs, room temperature
1 quart buttermilk
1 cup vegetable oil
1 cup sugar
6 cups (10 ounces) bran flakes with raisins
1/2 to 1 cup raisins
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt

Steps:

  • In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)

Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.

REFRIGERATOR BRAN MUFFINS



Refrigerator Bran Muffins image

These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.

Provided by TKDANIELSON

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 35m

Yield 72

Number Of Ingredients 10

4 cups bran flakes cereal
2 cups wheat bran cereal (such as Kellogg's® All-Bran®)
2 cups boiling water
2 ½ cups white sugar
1 ½ cups shortening
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
  • Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
  • Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
  • Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
  • Spoon batter evenly into prepared muffin pan.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g

SIX-WEEK BRAN MUFFINS



Six-Week Bran Muffins image

I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 dozen.

Number Of Ingredients 8

4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

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.

Nutrition Facts :

A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS



A Pail in the Fridge 6 Week Bran Muffins image

These are my mom's bran muffins. She always stores them in an ice cream pail with a lid on in the fridge. You can make as many or as little as you want in one batch.

Provided by KennKonn

Categories     Quick Breads

Time 45m

Yield 24 muffins

Number Of Ingredients 10

2 eggs, beaten
3/4 cup oil
1 cup white sugar
2 cups milk
2 cups flour
1 cup natural bran (not cereal)
2 teaspoons natural bran (not cereal)
1 teaspoon salt
2 teaspoons baking soda
1 cup raisins

Steps:

  • Preheat over to 400.
  • Spray muffin tins with cooking spray.
  • Beat eggs, add oil and milk.
  • Mix together.
  • Mix dry ingredients together separately and mix well.
  • Add to wet ingredients and mix again.
  • Mix in raisins.
  • Pour enough mix into muffin tins to fill about 2/3 of the way full.
  • Bake at 400 for 15 minutes or until tops of muffins are nice and brown and starting to crack a bit.
  • Keep mix in fridge for up to 6 weeks in an ice cream pail with lid.
  • Recipes doubles easily and will fill and ice cream pail nicely.
  • The longer the mix is in the fridge the darker the batter and more powerful the bran will be.
  • Great warm with butter and honey.

A PAIL FULL OF BRAN MUFFINS



A Pail Full of Bran Muffins image

My mother-in-law usually has this on hand in her fridge. Right before baking them, she'll add raisins, or white chocolate chips, or blueberries.

Provided by jocfred

Categories     Quick Breads

Time 40m

Yield 6 dozen

Number Of Ingredients 13

2 cups boiling water
2 cups natural bran
2 cups brown sugar
1 cup white sugar
1 cup oil
1/2 cup molasses
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
1 tablespoon salt
4 cups all-bran cereal
1/2 cup wheat germ

Steps:

  • Mix boiling water and bram and let stand.
  • Cream oil, sugars and eggs.
  • Add buttermilk, bran and molasses.
  • Mix dry ingredients together.
  • Fold dry ingredients into wet ingredients.
  • Pour into ice cream pail and store in fridge for at least 24 hours prior to using.
  • Bake at 400 for 20-25 minutes.
  • Do not stir mix each time you use it. It will darken slightly on the surface.

BRAN MUFFINS BY THE PAIL FULL RECIPE - (4/5)



BRAN MUFFINS BY THE PAIL FULL Recipe - (4/5) image

Provided by á-6498

Number Of Ingredients 11

2 cups Kellogs All Bran
2 cups boiling water
4 eggs
1 quart Buttermilk
3 tbsps baking soda
2 cups raisins or fruit (OPTIONAL)
1 cup crisco oil
5 cups flour
1 tsp salt
3 cups sugar
4 cups Natural Bran

Steps:

  • Soak 2 cups Kellogs All Bran in 2 cups boiling water and set aside. Cream well sugar and crisco oil, then add eggs, Natural Bran and buttermilk. Add flour, baking soda and salt. Fold soaked Kellogs All Bran into the above mixture. Add raisins or fruit if desired. DO WOT OYERSTIR. Store in an air tight container. Before using store in fridge for 12 hours. When ready to use, scoop out portions of batter from top of container into muffin tins. DO MOT STIR. Bake for 20 minutes at 375 degrees. Will keep in fridge for 6 weeks.

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