Bran Muffins By The Pail Full Recipe 4
PAIL FULL OF BRAN MUFFINS (MADE WITH BRAN FLAKES CEREAL)
This recipe for a Pail Full of Bran Muffins is made with bran flakes cereal. Keep the batter in the fridge for up to 2 weeks, and bake muffins as you want them.
Provided by Jo-Anna Rooney
Time 40m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees.
- Line a muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.
- In a separate bowl whisk together the oil and eggs.
- Stir in both sugars and vanilla.
- Then stir in the bran mixture and raisins. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Combine the bran mix with the flour mix.
- Fill muffin cups about 2/3 full.
- Bake for 25 minutes.
- Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 182 calories, Sugar 15.1 g, Sodium 263.4 mg, Fat 7.3 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 0.6 g, Protein 2.7 g, Cholesterol 17.7 mg
MOLASSES BRAN MUFFINS
This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.
Provided by Mindy
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
- Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 16 mg, Fat 3 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 13.9 g
BRAN MUFFINS
These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 10 g, TransFat 0 g
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
A PAIL FULL OF BRAN MUFFINS
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
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)
Provided by á-6498
Number Of Ingredients 11
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.
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 :
A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS
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
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.
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