Big Batch Bran Muffins Recipes
BIG BATCH BRAN MUFFINS
An adaptation of an excellent bran muffin recipie on this site, this was developed to feed a bunch of people or for freezing, since it's ultra-cheap. It was also an attempt to replicate the Raisin Bran Muffins at a local coffee shop -- which worked brilliantly, bwahaha!
Provided by BrotherAdso
Categories Quick Breads
Time 40m
Yield 24-36 Muffins, 36 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400, prep a muffin tin.
- Reserve 1/2 cup of skim milk and 1/2 cup buttermilk.
- Mix remaining buttermilk and skim milk with cereal. Allow to sit through following steps.
- Sift together sugar, brown sugar, flours, baking soda, baking powder, spices. Make sure everything is evenly mixed and distributed.
- Beat together eggs, molasses, vanilla, oil, and the reserved milk from step one. Change the amount of oil as desired - these work well as both lowfat muffins and as high-rising, moist, munchy indulgent muffins with the full amount. 2/3 cup is a good compromise.
- Add the flour-sugar dry mixture to the soaked bran flakes. Stir.
- Add the oil-egg-milk wet mixture to the batter. Stir.
- Add more raisins to taste, more whole wheat flour or milk to adjust consistency of batter.
- Bake for 16-20 minutes per batch in the 400 degree oven.
Nutrition Facts : Calories 220.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 24.3, Sodium 315.8, Carbohydrate 41.9, Fiber 3.6, Sugar 23.9, Protein 4.9
BIG BATCH BRAN MUFFINS
This recipe is very flexible. Sometimes, if I have oat bran hiding in my cupboards, I will use that in place of some of the bran. This makes up a large batch that can sit in the fridge for up to a month or bake up and freeze. I have a 6 muffin tin that I will make up fresh muffins in the morning, using my toaster oven. You could use applesauce in place of some of the vegetable oil to lower the calories.
Provided by Abby Girl
Categories Healthy
Time 45m
Yield 36 muffins
Number Of Ingredients 12
Steps:
- In a bowl, combine the bran, cereal, boiling water and let sit for 30 minutes.
- Combine the sugar, buttermilk vegetable oil, molasses, eggs in another bowl.
- In another bowl, combine the flour, baking soda, salt and the raisins. Add the bran and cereal; stirring well to combine.
- Add the dry ingredients to the flour mixture.
- Bake in a 375°F oven for 25 minutes or until cooked.
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
BEST BRAN MUFFINS
Steps:
- In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.
Nutrition Facts :
SIX WEEK BRAN MUFFINS
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
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
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.
Nutrition Facts :
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