BRAN MUFFINS
These moist, flavor-packed Bran Muffins are a classic and this recipe is the best ever!
Provided by Shauna Sever - Midwest Made
Categories Muffins
Number Of Ingredients 11
Steps:
- Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.
- In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.
- Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.
- Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 254 calories, Sugar 18.1 g, Sodium 398.1 mg, Fat 9.2 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 1.7 g, Protein 4.5 g, Cholesterol 21.3 mg
MR. BILL'S BRAN MUFFINS
I love these bran muffins, they are light and oh so good. The batter will keep in the frig for 3 weeks, makes it nice to put a few in the oven and have hot with your morning coffee. they can be baked and frozen, either way. do hope you enjoy xoxo
Provided by Laura Spencer-Whitacre @thebiscottigirl
Categories Breakfast
Number Of Ingredients 10
Steps:
- 1. Combine all but Soda, molasses and raisins. Mix well. 2. Dissolve Soda in 1/4 cup boiling water. Stir in molasses and raisins.
- 3.Grease and flour muffin tins. 4. Spoon batter into muffin tins.
- 5.Bake at 375* for 20-25 minutes remove from pans onto cooling rack, while hot, brush tops with honey note: Batter will keep in frig for 3 to 4 weeks, or make whole batch and freeze. Pop one in the microwave in the morning. freezes well. enjoy xoxo
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
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
MRS. M'S BRAN MUFFINS
These light tasting muffins freeze very well, and can can be varied according to you and your family's taste. It's made in one bowl, so it's easy and convenient.
Provided by arlee72
Categories Breads
Time 29m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine cereal and milk. Let sit for a minute.
- Add remaining ingredients. Mix well.
- Place paper muffin cups in a muffin tin, and fill with mixture.
- Bake for 19 minutes.
- Let cool. Enjoy.
- Instead of chocolate chips and raisins, you may use fresh blueberries or raisins or chocolate chips.
Nutrition Facts : Calories 303.7, Fat 14.8, SaturatedFat 3.4, Cholesterol 20.6, Sodium 203.6, Carbohydrate 42.8, Fiber 2.9, Sugar 27.2, Protein 4.2
THE ORIGINAL ALL BRAN MUFFINS
Make and share this The Original All Bran Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cereal and milk. Let stand 1/2 hour.
- Add egg and oil; beat well.
- Add rest of ingredients. Beat just until combined.
- Put into muffin pans sprayed with Pam.
- Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.
MOIST BRAN MUFFINS
These tender, slightly sweet muffins are a tasty way to round out any meal. The recipe makes a small quantity for a couple or a single person.-Mildred Ross, Badin, North Carolina
Provided by Taste of Home
Time 30m
Yield 4 muffins.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.
GIANT BRAN AND RAISIN MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
- Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
- Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
- Turn muffins out of the pan, and let them cool on a rack.
EASY BRAN MUFFINS
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. "The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts," Peggy explains. "It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches." By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!
Provided by Taste of Home
Time 30m
Yield 5-6 dozen.
Number Of Ingredients 9
Steps:
- Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.
Nutrition Facts :
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- In a small bowl add the wheat bran and pour the buttermilk over, stir to combine, let this soak for 10 minutes.
- In a medium size bowl add the flour, cinnamon, baking soda, baking powder and salt. Stir with a fork or whisk.
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