Bran Muffins By The Bucket Recipes

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

Ingredients

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

A BUCKET OF BRAN MUFFINS

A Bucket of Bran Muffins image

Make and share this A Bucket of Bran Muffins recipe from Food.com.

Provided by Dancer

Categories Quick Breads

Time 35m

Yield 40 muffins

Number Of Ingredients 9

Ingredients

3 cups all-bran cereal
1 cup boiling water
1 cup sugar
3/4 cup applesauce
1/2 cup egg substitute
2 1/2 cups whole wheat pastry flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk (mix skim milk with 2 tbsps. lemon juice)

Steps:

Pour water over cereal and let stand.
Mix together remaining ingredients then add softened cereal.
Bake as many as desired in muffin tins sprayed with Pam.
Bake at 400 degrees for 15 to 20 minutes.
NOTE: This recipe makes 40 large muffins but you can cook what you want now and keep the batter in the refrigerator for up to 3 weeks and have hot muffins anytime.
You can add raisins or other fruit, dried cherries or cranberries.

Nutrition Facts : Calories 67.6, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 138.9, Carbohydrate 15.3, Fiber 2.3, Sugar 6.3, Protein 2.4

A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS

A Pail in the Fridge 6 Week Bran Muffins image

These are my mom's bran muffins. She always stores them in an ice cream pail with a lid on in the fridge. You can make as many or as little as you want in one batch.

Provided by KennKonn

Categories Quick Breads

Time 45m

Yield 24 muffins

Number Of Ingredients 10

Ingredients

2 eggs, beaten
3/4 cup oil
1 cup white sugar
2 cups milk
2 cups flour
1 cup natural bran (not cereal)
2 teaspoons natural bran (not cereal)
1 teaspoon salt
2 teaspoons baking soda
1 cup raisins

Steps:

Preheat over to 400.
Spray muffin tins with cooking spray.
Beat eggs, add oil and milk.
Mix together.
Mix dry ingredients together separately and mix well.
Add to wet ingredients and mix again.
Mix in raisins.
Pour enough mix into muffin tins to fill about 2/3 of the way full.
Bake at 400 for 15 minutes or until tops of muffins are nice and brown and starting to crack a bit.
Keep mix in fridge for up to 6 weeks in an ice cream pail with lid.
Recipes doubles easily and will fill and ice cream pail nicely.
The longer the mix is in the fridge the darker the batter and more powerful the bran will be.
Great warm with butter and honey.

A PAIL FULL OF BRAN MUFFINS

A Pail Full of Bran Muffins image

My mother-in-law usually has this on hand in her fridge. Right before baking them, she'll add raisins, or white chocolate chips, or blueberries.

Provided by jocfred

Categories Quick Breads

Time 40m

Yield 6 dozen

Number Of Ingredients 13

Ingredients

2 cups boiling water
2 cups natural bran
2 cups brown sugar
1 cup white sugar
1 cup oil
1/2 cup molasses
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
1 tablespoon salt
4 cups all-bran cereal
1/2 cup wheat germ

Steps:

Mix boiling water and bram and let stand.
Cream oil, sugars and eggs.
Add buttermilk, bran and molasses.
Mix dry ingredients together.
Fold dry ingredients into wet ingredients.
Pour into ice cream pail and store in fridge for at least 24 hours prior to using.
Bake at 400 for 20-25 minutes.
Do not stir mix each time you use it. It will darken slightly on the surface.

BRAN MUFFINS BY THE BUCKET

Bran Muffins by the Bucket image

Moist & delicious bran muffins that are very easy to make. Great when first baked, but the dough also stores well (2 weeks) in the fridge so you can make them on demand.

Provided by SeattleSoxFan

Categories Breakfast

Time 30m

Yield 24-30 muffins, 24-30 serving(s)

Number Of Ingredients 10

Ingredients

3 cups 100% bran
1 cup boiling water
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 cups buttermilk
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt

Steps:

Mix bran + water.
Mix oil, sugar, eggs.
Stir in buttermilk.
Add the rest.
Put in greased muffin tins (only fill 1/2 way).
Cook at 400 for 20 minutes.

Nutrition Facts : Calories 155.4, Fat 5.6, SaturatedFat 0.9, Cholesterol 16.3, Sodium 251.2, Carbohydrate 25.4, Fiber 2.6, Sugar 10.8, Protein 3.6

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