Jane Brodys Best Of Bran Muffins Recipes

JANE BRODY'S BEST-OF-BRAN MUFFINS

JANE BRODY'S BEST-OF-BRAN MUFFINS image

Yield 24 muffins

Number Of Ingredients 11

Ingredients

3 cups shredded bran cereal (e.g. All-Bran, 100% Bran, etc.)
1/2 cup vegetable oil
1 cup raisins
1 cup boiling water
2 eggs, lightly beaten
2 cups buttermilk
1/4 cup molasses
2 1/4 cups whole-wheat flour
4 teaspoons sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt

Steps:

1. In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly. 2. In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partly cooled cereal mixture. 3. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover the batter with plastic wrap, wax paper, or a damp towel, and let it stand for at least 15 minutes, preferably for 1 hour. 4. Preheat the oven to 400. Grease 24 muffin cups, and divide the batter among them filling each cup about three-fourths full. Bake the muffins for 20 to 25 minutes. Remove the muffins from the oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.

BEST OF BRAN MUFFINS

Best of Bran Muffins image

I adapted this from Jane Brody's recipe in the Good Food Cookbook. Great starter to any day. Store in refrigerator and wrap and warm in toaster oven for 10 minutes. May be frozen as well. Yum!

Provided by LizAnn

Categories Quick Breads

Time 1h25m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 cups shredded 100% all-bran cereal
1/2 cup grapeseed oil
1 cup organic raisins
1 cup boiling filtered water
2 eggs, lightly beaten
2 cups buttermilk
1/4 cup unsulphured molasses
1 tablespoon raw honey
2 1/4 cups whole wheat flour
2 1/2 teaspoons baking soda
1/2 teaspoon sea salt

Steps:

In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set mixture aside to cool slightly.
In a small bowl, combine eggs, buttermilk, and molasses and honey. Add this to partly cool mixture.
In another small bowl, combine flour, baking soda and salt. Add to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover batter with a plastic wrap or damp cloth, and let sit for at leat 15 minutes, perferably 1 hour.
Preheat oven to 400. Grease 24 muffin cups, and divide batter among them, filling each cup about 3/4 full.
Bake for 20-25 minutes. Remove from oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.
I like to eat them warm!

Nutrition Facts : Calories 143, Fat 5.7, SaturatedFat 0.8, Cholesterol 18.4, Sodium 227.7, Carbohydrate 22.9, Fiber 3.8, Sugar 8.5, Protein 3.9

BEST BRAN MUFFINS

Best Bran Muffins image

Having these muffins for breakfast provides a good start to a busy day. My husband loves pineapple, which makes these muffins moist...and delicious!

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 18 muffins.

Number Of Ingredients 13

Ingredients

1/2 cup old-fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup all-bran cereal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg, beaten
1/4 cup vegetable oil
1/2 cup molasses
3/4 cup buttermilk
1 can (8 ounces) crushed pineapple in natural juice, undrained
1/2 cup chopped nuts, dates or raisins

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 :

MOM'S BEST BRAN MUFFINS

Mom's Best Bran Muffins image

There are a lot of bran muffin recipes, and I have tried making alot of them, but there is still yet to be a bran muffin recipe that is better then this. They are so moist! Great for breakfast, or addition to any lunch. This is a large recipe. I usually cut it in half, or bake them all and freeze some for lunches.

Provided by Purdy Good Cook

Categories Quick Breads

Time 40m

Yield 30 30, 30 serving(s)

Number Of Ingredients 11

Ingredients

2 cups boiling water
2 cups all-bran cereal, ceral
2 cups white sugar
1 cup margarine
4 eggs
1 quart buttermilk
5 cups flour
3 tablespoons baking soda
1 tablespoon salt
4 cups bran flakes
3 1/2 cups raisins or 3 1/2 cups dates

Steps:

Pour two cups of boiling water over all bran ceral.
Let stand.
Cream together sugar, margarine, and eggs.
Add butter milk, and bran/water mix to sugar, margarine, and eggs.
In a separate bowl mix together flour, baking soda, salt, and bran flakes.
Add wet ingredients to dry, and mix well.
Fold in raisens or dates.
Bake at 350 for 15-20 minute.
Muffins turn out best if you make the mixture the night before, and bake them the next day.

Nutrition Facts : Calories 281.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 29.5, Sodium 771.9, Carbohydrate 51.4, Fiber 3.3, Sugar 26.5, Protein 5.7

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