Old Fashioned Bran Muffins Recipes

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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

DEEP DARK OLD RECIPE BRAN MUFFINS



Deep Dark Old Recipe Bran Muffins image

Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.

Provided by LorrieT1

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 1h30m

Yield 18

Number Of Ingredients 10

2 ½ cups wheat bran
1 ½ cups sifted all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
2 eggs
1 ½ cups buttermilk
½ cup white sugar
¼ cup molasses
2 ½ tablespoons vegetable shortening, melted
½ cup chopped raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
  • Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Cholesterol 21.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 265.8 mg, Sugar 11.9 g

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

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 :

BAKERY-STYLE BRAN MUFFINS



Bakery-Style Bran Muffins image

I LOVE a good bakery bran muffin and have tried countless refrigerator bran muffin recipes, which always come up short. This recipe is from Cook's Illustrated and promises the best bran muffins. What is different about the ingred. is the ratio of white and wheat flours and wheat bran. The molasses, dark brown sugar help make up the great flavor and you will love the bakery crusty top. It is a little more work, but I would never bake any other recipe!

Provided by Roxygirl in Colorado

Categories     Quick Breads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened
1/2 cup dark brown sugar, plus
2 tablespoons dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup buttermilk, plus
3 tablespoons buttermilk
1 1/2 cups wheat bran
1 cup raisins

Steps:

  • Adust oven rack to lower middle position and heat oven to 375.
  • Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
  • Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
  • Add eggs one at a time, beating thoroughly before adding the next.
  • Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
  • Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
  • Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
  • Stir in bran and raisins.
  • Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
  • Divide batter evenly using ice cream scoop or spoon.
  • Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
  • Makes 12 small muffins or 6 jumbo muffins.

THE ORIGINAL ALL BRAN MUFFINS



The Original All Bran Muffins image

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

2 cups Kellogg's all-bran cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil
1 1/4 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt

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.

OLD-FASHIONED MOLASSES MUFFINS



Old-Fashioned Molasses Muffins image

The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 9

1-1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1/4 teaspoon salt
1 egg
1/2 cup water
1/4 cup vegetable oil
1/4 cup molasses

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

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