Mamas Make Ahead Bran Muffins Recipes

MY FAVORITE BRAN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients; set aside. Combine the eggs, honey, molasses, oil, buttermilk and boiling water; mix well with dry ingredients. Fill greased muffin cups two-thirds full. , Bake at 350° for 20-25 minutes. Batter may be made ahead and stored in refrigerator for up to 1 month.

MAKE AHEAD BRAN MUFFINS

Steps:

• Combine boiling water and baking soda. Cool to room temperature.
• With an electric mixer, cream the butter, eggs, sugar and vanilla until well blended. Set aside.
• In a very large bowl, stir together the flour, salt, All Bran, bran flakes, dates, nuts and buttermilk. Stir in the butter and egg mixture, and then the water and baking soda mixture. Mix until combined.
• Store batter in covered containers in the refrigerator for up to four weeks.
• To make muffins, preheat oven to 375 degrees. Line muffin tins with papers, or lightly grease tins.
• Fill muffin cups 3/4 full. Bake for 20-25 minutes, or until golden brown and done in the center.

MAMA'S MAKE-AHEAD BRAN MUFFINS

Steps:

• Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
• Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.
• Let sit in the refrigerator at least 4 to 6 hours before baking.
• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
• Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

MAMA'S REFRIGERATOR BRAN MUFFINS

Steps:

• In medium bowl pour boiling water over bran buds and let stand.
• In a very large bowl (I use a large Tupperware bowl that has a lid) cream together shortening, sugar, and eggs. Add buttermilk.
• Add water/bran mixture to the creamed items.
• Add flour, baking soda, salt, raisins, and shredded bran.
• Stir until just combined. DO NOT OVERMIX and DON'T STIR AGAIN.
• Let sit in refrigerator at least 4-6 hours before cooking. This batter can be kept in the refrigerator for up to 6 weeks (although I must admit I've never had it longer than a couple of weeks).
• Don't stir the batter again, just scoop it out to the muffin tin. If not using cupcake liners, grease and flour muffin tin for easy removal. Fill to about 2/3 full. Bake at 400 F for 15-20 minutes for regular size muffins or until a toothpick comes out clean. For large muffins (that's what we usually make) bake for 20-30 minutes or until a toothpick comes out clean.

BRAN MUFFINS - MAKE AHEAD

Steps:

• In large bowl, combine cereal, raisins and chopped dates, pour in boiling water and stir until softened -- set aside.
• In another Large bowl mix flour, baking soda and salt.make well in center and set aside.
• In food processor combine 1 cup of the buttermilk, eggs and marmalade, puree until smooth.
• Pour the buttermilk mixture into separate large bowl and add the remaining cup of buttermilk, applesauce, sugar, vegetable oil and vanilla. Beat until smooth.
• Pour buttermilk mixture into well in flour mixture and stir just until blended, add reserve cereal mixture and stir just to combine.
• Cover with plastic wrap and REFRIGERATE 24 HOURS before using.
• Preheat oven to 375°F.
• Spray muffin tins with nonstick spray. Silicone pans are great to use.
• Spoon batter 2/3rds full.
• Bake to golden brown and puffy 20- 25 minutes.
• Let cool 2 minutes then remove muffins from pan.

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.