REFRIGERATOR BRAN MUFFINS
Make a batch of batter for these muffins and keep it in the fridge for up to 6 weeks. You can have warm muffins anytime you want them!
Provided by Julie Evink
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- In a large bowl add the bran flakes.
- Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky.
- In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), cream together shortening and sugar. Mix in eggs, salt baking soda until combined.
- Mix in flour and buttermilk, alternating ingredients as you add them and mixing. Add in the All-Bran Cereal and and cooled bran flakes mixture and stir until combined.
- Spoon batter into muffin cups coated with non-stick spray or with muffin cup liners. They should be 2/3 full. Bake at 350 degrees for 20 minutes
Nutrition Facts : Calories 233 kcal, Carbohydrate 46 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 253 mg, Fiber 7 g, Sugar 16 g, ServingSize 1 serving
REFRIGERATOR BRAN MUFFINS
These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Provided by TKDANIELSON
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
- Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
- Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
- Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
- Spoon batter evenly into prepared muffin pan.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g
REFRIGERATOR BRAN MUFFINS
I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for mom's with little time, and is healthy. What more can you ask?
Provided by Sweetiebarbara
Categories Quick Breads
Time 1h
Yield 48 muffins, 48 serving(s)
Number Of Ingredients 10
Steps:
- Mix all bran cereal, boiling water, and one cup of the buttermilk.
- Let mixture stand.
- Blend sugar with shortening (butter).
- Add eggs and mix.
- Add the flour, soda, salt, another cup of buttermilk, and the dates.
- Blend well and add to bran mixture.
- Cover tightly and refrigerate up to 2 months.
- When ready to use, do NOT stir!
- Dip batter into greased muffin tins.
- Bake at 400 degrees for 20 minutes, if whole wheat, 30.
Nutrition Facts : Calories 79.4, Fat 2.7, SaturatedFat 0.7, Cholesterol 9.2, Sodium 137, Carbohydrate 13.5, Fiber 1.5, Sugar 6, Protein 1.8
REFRIGERATOR BRAN MUFFINS
"WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one."
Provided by Taste of Home
Time 35m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
MOM'S REFRIGERATOR BRAN MUFFINS
This is my co-worker's recipe from her mom. The pineapple and extra raisins make them a bit different than the other recipes on this site. I think they are the best raisin bran muffins ever, and the batter keeps in the fridge for up to 3 months. I make two every morning in my toaster oven and take them with me to work. Yum!
Provided by CongoGirl
Categories Breakfast
Time 28m
Yield 48 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix the dry ingredients together in a large bowl.
- Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
- Mix in the additional raisins.
- Pour into greased muffin tins (don't use liners.).
- Bake at 400 for 18-20 minutes or until golden brown.
- The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.
REFRIGERATOR BRAN MUFFINS RECIPE - (4.4/5)
Provided by Bettybug
Number Of Ingredients 12
Steps:
- Add boiling water to bran and raisins. Let stand until cool. Sift together flour, salt and soda. Cream together sugar, butter and add the flour mixture. Add the bran mixture. Bake in muffin tines at 400F for 15 - 20 min. This mixture can be kept in the fridge until you need a batch of fresh muffins. Notes: * I omit the raisins, cuz I don't like them! ** I use All Bran for both bran portitions of the recipe
REFRIGERATOR BRAN MUFFINS
Make and share this Refrigerator Bran Muffins recipe from Food.com.
Provided by Jen in Victoria
Categories Quick Breads
Time 30m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
- After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
- The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Bake at 400 degrees for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
Nutrition Facts : Calories 127.9, Fat 3.1, SaturatedFat 1.6, Cholesterol 21.4, Sodium 224.5, Carbohydrate 25, Fiber 5, Sugar 10.4, Protein 3.9
REFRIGERATOR BRAN MUFFINS - FARM JOURNAL
These muffins are fantabulous and the batter will keep 6 weeks in your refrigerator so you can make what you need when you need it. You can add your own touch to these muffins before baking with dried fruit, nuts, cinnamon, spices, to make them different.
Provided by Secret Agent
Categories < 60 Mins
Time 35m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, soda and salt together.
- Pour boiling water over whole bran cereal and set aside.
- Cream sugar, shortening in large bowl until ligtht, add eggs and beat well. Blend in buttermilk, bran buds, and soaked whole bran cereal.
- Add sifted ingredients and mix well (don't overmix).
- Store tightly covered in refrigerator for up to six weeks.
- To make muffins, fill greased or paper-lined muffin tins 2/3 full.
- Bake in pre-heated 400* oven about 20 minutes. Makes 5 dozen muffins total.
Nutrition Facts : Calories 164.8, Fat 8.8, SaturatedFat 1.7, Cholesterol 14.8, Sodium 270.5, Carbohydrate 19.2, Fiber 1.7, Sugar 8.2, Protein 3.9
MOM'S BRAN MUFFINS
This recipe is at least 50 years old. Mom made these muffins for us, and I now make them for grandchildren. It uses basic ingredients such as molasses and wheat bran. It is a moist, light and tender muffin. I double this recipe.
Provided by cookalot 2
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- Add eggs and beat well.
- Add molasses and bran and milk.
- Mix well.
- Add dry ingredients and stir just until blended inches.
- Fill Lined muffin tins 2/3 full.
- Bake 375 for 15-20 min.
Nutrition Facts : Calories 178, Fat 5.7, SaturatedFat 3.1, Cholesterol 47.5, Sodium 314.1, Carbohydrate 30.6, Fiber 2.5, Sugar 14, Protein 3.9
MAMA'S MAKE-AHEAD BRAN MUFFINS
Mama made these for decades when she was a working mother (back in the day when most mamas didn't work). These are easy, so moist, and so good. And because you make up a big batch that's kept in the refrigerator and baked just a few at a time, they are a lifesaver for busy cooks. My kids can scoop 1 or 2 into a tin and pop it in the oven in the morning for their own hot and hearty breakfast. A lovely addition to a brunch because they can be prepared ahead and baked right before serving.
Provided by NerdMom
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 4h25m
Yield 72
Number Of Ingredients 11
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.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.6 g, Cholesterol 9.6 mg, Fat 4.9 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 166.7 mg, Sugar 12.7 g
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