Allrecipes Classic Bran Muffins Recipe Recipe Cards Recipe For Chicken

BRAN MUFFINS A LA BRIAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.
• In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full.
• Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.

CINNAMON BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, combine bran flakes, flour, brown sugar, baking powder and cinnamon. Stir in buttermilk, butter, and vanilla. Fold in cinnamon chips. Spoon mixture into prepared muffin cups.
• Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

DEEP DARK OLD RECIPE BRAN MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
• Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CLASSIC BRAN MUFFINS

Steps:

• Preheat the oven to 375ºF. Spray a 12-cup muffin tin with nonstick cooking spray.
• In a medium bowl, combine the wheat bran and the buttermilk. Let it sit for 10 minutes.
• In a large bowl, combine the oil, egg, brown sugar, and vanilla. Add the soaked wheat bran mixture and stir to combine. Add the flour, baking soda, baking powder and salt. Stir just until combined.
• Divide the batter between the 12 muffin cups evenly.
• Bake in the preheated oven until a tester inserted in the center comes out clean, 15-20 minutes.

BRAN MUFFINS I

Steps:

• Mix cereal and boiling water together in a metal bowl, and allow to cool.
• Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
• When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

HEALTHIER DEEP DARK OLD RECIPE BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper muffin liners.
• Whisk wheat bran, four, baking soda, and salt together in a bowl. Beat eggs in another bowl. Add yogurt, sugar, molasses, and applesauce to eggs; whisk until smooth. Stir bran mixture and chopped raisins into yogurt mixture until no dry lumps remain. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

BRAN MUFFINS WITH COFFEE

Steps:

• In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.

CLASSIC BRAN MUFFINS RECIPE

Steps:

• To start making Bran Muffins, preheat your oven at 180 C. Line a 12 cup muffin pan with paper liners. Grease the muffin liners with little butter or oil. Keep aside while you prepare the batter. In a medium bowl combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger and stir until everything is mixed well.
• In a medium mixing bowl sift the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and ginger together. This will help the flours develop the required air to bake the muffins.
• In another large bowl, cream the butter and brown sugar together using a hand mixer at medium speed for 5 minutes or until light and fluffy. Add the eggs and whisk the batter until eggs are well incorporated. You can also use the flax meal egg replacer instead of the eggs to make an egg-free (eggless cake batter)
• Now add the vanilla extract, honey, buttermilk, mashed banana to the liquid mixture. Beat the muffin batter with an electric blender until well combined.
• Gradually add the sifted flour mixture to the above muffin batter and fold gently to combine. Fold in the wheat bran and raisins into the batter and fold to form evenly-combined batter.
• Spoon the muffin batter into the each muffin cavity until it is half way full. Bake the muffins in the preheated oven for about 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
• Once baked let the Bran Muffins sit in the pan for the few minutes and then transfer to a cooling rack.
• Make the Classic Bran Muffins in large batches and store in an airtight box in the fridge and pack one every day for the kids school lunch box as well.

CLASSIC BRAN MUFFINS

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!