Buttermilk Bran Muffins Recipes

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BUTTERMILK BRAN MUFFINS



Buttermilk Bran Muffins image

The first time I had these I was 9 and staying at someone's house. When the lady said she was making Bran Muffins for breakfast I was pretty sure I was going to have a miserable meal. Boy was I wrong!! These are fantastic! I usually cut back on the sugar some as they are a bit on the sweet side if made according to the recipe. The batter keeps very well in the refrigerator, for a week or so, so you can bake fresh each morning as many muffins as you need. If you are watching your fat intake, try my Recipe #101631.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 27m

Yield 24 serving(s)

Number Of Ingredients 9

2 cups wheat bran (NOT bran cereal*)
1 cup sugar (I only use 1/2 cup)
2 1/2 cups flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup oil (I use part unsweetened apple sauce)
2 cups buttermilk
2 eggs, beaten
2 tablespoons molasses

Steps:

  • Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
  • Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
  • Best served warm with or without butter.
  • *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.

Nutrition Facts : Calories 149.2, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.3, Sodium 256.4, Carbohydrate 23.6, Fiber 2.4, Sugar 10.3, Protein 3.3

BUTTERMILK BRAN MUFFINS



Buttermilk Bran Muffins image

From Greenbush, Michigan, Anita Kay Brown shares these moist, sweet muffins with a decadent taste. She writes, "Over the years, I've altered the recipe to reduce sugar and fat. Even after the changes, they're always a hit!"

Provided by Taste of Home

Time 35m

Yield 22 muffins.

Number Of Ingredients 14

1 cup All-Bran
2 cups buttermilk, divided
1-1/2 cups raisin bran
2-3/4 cups all-purpose flour
3/4 cup sugar
1/2 cup sugar blend
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
2 large egg whites, room temperature
1/2 cup unsweetened applesauce
1/4 cup canola oil

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.

Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

BASIC BUTTERMILK BRAN MUFFINS



Basic Buttermilk Bran Muffins image

These Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.

Provided by Crosby's Molasses

Categories     Muffins & Quick Breads

Time 27m

Number Of Ingredients 12

1/2 cup oil (grapeseed, canola or olive)
1/2 cup brown sugar
3 large eggs, room temperature
1/3 cup Crosby's Fancy Molasses
1 1/2 cups buttermilk
1 tsp. vanilla
2 cups wheat bran (natural bran)
1 cup whole wheat flour
2/3 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt

Steps:

  • Preheat oven to 400 F and prepare muffin tins.
  • In a large bowl whisk together oil, sugar and eggs. Stir in molasses, buttermilk and vanilla.
  • In another bowl whisk the bran, flours, baking powder, baking soda and salt.
  • Add to wet mixture and stir just until combined. (Don't worry if it's still a bit lumpy.)
  • Spoon into prepared tins.
  • Bake for 12-15 minutes until top springs back when lightly touched.
  • Allow to cool slightly before removing from the pan.
  • These will last in a tin on the counter for a week. Freeze up to three months.

BUTTERMILK BRAN MUFFINS



Buttermilk Bran Muffins image

This easy buttermilk bran muffins recipe is made with bran cereal and buttermilk. Buttermilk keeps these muffins moist. Serve them for breakfast or brunch.

Provided by Laura Warnke - VintageCooking.com

Categories     Breakfast

Time 45m

Yield 12

Number Of Ingredients 10

1-1/4 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
¼ cup powdered buttermilk
1-1/2 cups All-Bran cereal
1-1/4 cups water
1 egg
⅓ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees.
  • Grease muffin tin with either cooking spray oil or butter and flour.
  • Sift together flour, baking powder, baking soda, salt, sugar and buttermilk powder and set aside.
  • In a separate mixing bowl, add all-bran cereal and water. Let stand 1-2 minutes until the cereal has softened.
  • Add egg and vegetable oil and beat well.
  • Add the dry ingredients to your cereal mixture, stirring just until moistened. Do not over-mix.
  • Spoon batter into muffin tin about ¾ full. Do not let batter sit.
  • Bake right away for 20-25 minutes or until the muffins are golden brown.

BUTTERMILK BRAN MUFFINS



Buttermilk Bran Muffins image

A Bountiful Kitchen

Provided by abountifulkitchen

Categories     Breakfast     brunch

Time 25m

Number Of Ingredients 15

1/4 cup vegetable, canola oil or coconut oil
1 1/2 cups All Bran cereal
1 cup buttermilk*
2 eggs (beaten)
3/4 cup golden raisins (optional, but highly recommended!)
2 tablespoons molasses
1/4 cup dark or light brown sugar (packed)
1 teaspoon vanilla
3/4 cup whole wheat flour
1/2 cup white flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
Wheat Bran or Wheat Germ for sprinkling on top (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Grease twelve muffin cups or use paper liners.
  • In a large bowl, combine oil, All-Bran cereal and buttermilk. Let sit for about 5 minutes.
  • Add eggs, raisins, molasses, brown sugar and vanilla. Stir just until ingredients are incorporated.
  • Add to the large bowl: wheat and white flours, baking soda, baking powder, cinnamon and salt.
  • Fold into the wet ingredients.
  • Scoop batter into greased muffin cups. Fill all cups evenly, as full as possible.
  • Sprinkle with wheat bran or wheat germ (optional).
  • Bake at 400 on center rack for about 15-18 minutes, or until muffin springs back when touched lightly.

BRAN MUFFINS II



Bran Muffins II image

A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.

Provided by PALJOEY

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time P1DT1h

Yield 48

Number Of Ingredients 8

5 cups all-purpose flour
4 cups bran flakes cereal
3 cups white sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup melted shortening, cooled
4 cups buttermilk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
  • Add eggs, shortening and buttermilk; mix well.
  • Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
  • Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 25.4 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 273.2 mg, Sugar 14 g

REFRIGERATOR BUTTERMILK BRAN MUFFINS



Refrigerator Buttermilk Bran Muffins image

This recipe came from my Canadian Living Cookbook.I have made these muffins for years and my family loves them and they're good for you. You can store the batter in the fridge for up to two weeks and make fresh muffins anytime you want. Use any bran cereal that is labelled all-bran or 100% bran; do not use bran flakes.

Provided by bert2421

Categories     Quick Breads

Time 35m

Yield 60 serving(s)

Number Of Ingredients 12

2 cups natural wheat bran
2 cups all-bran cereal
2 cups boiling water
4 cups buttermilk
1 cup shortening
2 cups granulated sugar
1 cup packed brown sugar
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda
1 1/2 teaspoons salt
2 cups raisins

Steps:

  • In very large bowl, combine bran and bran cereal.
  • Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
  • In another very large bowl, cream shortening with sugars.
  • Beat in eggs one at a time.
  • Add bran mixture to creamed mixture, stirring until blended.
  • Mix together flour, soda and salt; add raisins.
  • Add to bran mixture, stirring until evenly mixed.
  • Cover tightly with foil and refrigerate at least 24 hours.
  • To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
  • Bake in 375 oven for 20-25 minutes.
  • Make as many muffins as you wish, then return remaining batter to refrigerator.
  • Batter will thicken considerably, but don't stir it before spooning it out.
  • Recipe makes about 5 dozen muffins; it may be halved successfully.
  • Baked muffins freeze well.

CLASSIC BRAN MUFFINS



Classic Bran Muffins image

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

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

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

BUTTERMILK BRAN MUFFINS



Buttermilk Bran Muffins image

These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another recipe that shows how buttermilk works to tenderize and lighten many baked goods. Bran retains much of its natural oil and can quickly turn rancid, so always store it in the refrigerator or freezer. I like to use unprocessed sugar crystals (don't confuse this with brown sugar) to complement the bran's whole grain taste. Each muffin has over 2 grams of fiber.

Provided by Sarah Phillips

Categories     Bread     Milk/Cream     Breakfast     Brunch     Bake     High Fiber     Healthy     Bran     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

Nonstick canola oil spray
1 cup unprocessed (miller's) wheat bran
2/3 cup unbleached all-purpose flour (spoon into a measuring cup and level top)
2/3 cup whole wheat flour (spoon into a measuring cup and level top)
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1 1/4 cups low-fat buttermilk
1/2 cup raw sugar crystals (such as Sugar in the Raw) or granulated sugar
1/4 cup unsweetened applesauce
1 large egg
1 1/2 tablespoons canola oil
1 teaspoon vanilla extract

Steps:

  • Position a rack in the center of the oven and preheat to 350°.
  • Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.
  • In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.
  • In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.
  • Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

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 :

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2022-01-14 Instructions. Preheat oven to 375 degrees and line a muffin tin with cupcake liners. In a large bowl whisk the wheat bran and buttermilk and let sit for 10 minutes. Add in vegetable oil, egg, brown sugar, and vanilla extract and whisk well until combined. Sift together flour, baking soda, baking powder and salt.
From dinnerthendessert.com


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