Bran Muffins By The Pail Full Recipe 4

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PAIL FULL OF BRAN MUFFINS (MADE WITH BRAN FLAKES CEREAL)



Pail Full of Bran Muffins (made with bran flakes cereal) image

This recipe for a Pail Full of Bran Muffins is made with bran flakes cereal. Keep the batter in the fridge for up to 2 weeks, and bake muffins as you want them.

Provided by Jo-Anna Rooney

Time 40m

Number Of Ingredients 12

5 1/2 cups bran cereal flakes
3 cups buttermilk
1 cup oil
3 eggs
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
1 cup raisins
3 cups all purpose flour
3 tsp baking soda
3 tsp baking powder
1 1/2 tsp salt

Steps:

  • Preheat your oven to 350 degrees.
  • Line a muffin tin with paper liners. Set aside.
  • In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.
  • In a separate bowl whisk together the oil and eggs.
  • Stir in both sugars and vanilla.
  • Then stir in the bran mixture and raisins. Mix well.
  • In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
  • Combine the bran mix with the flour mix.
  • Fill muffin cups about 2/3 full.
  • Bake for 25 minutes.
  • Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.

Nutrition Facts : ServingSize 1 muffin, Calories 182 calories, Sugar 15.1 g, Sodium 263.4 mg, Fat 7.3 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 0.6 g, Protein 2.7 g, Cholesterol 17.7 mg

SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN



Six Week Refrigerator Bran Muffins with Natural Bran image

Six week refrigerator bran muffins use natural bran, which keeps them light-textured. So you can say farewell to bran muffin bricks.

Provided by Crosby Molasses

Categories     Muffins & Quick Breads

Time 45m

Number Of Ingredients 11

6 cups natural wheat bran
2 cups boiling water
1 cup butter, softened
1 1/3 cups brown sugar
4 eggs
4 cups buttermilk
1 cup Crosby's Fancy Molasses
5 cups flour, spooned in
2 Tbsp baking soda
1 Tbsp baking powder
1/2 tsp salt

Steps:

  • Preheat oven to 425 F and prepare muffin pans.
  • Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
  • In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
  • In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
  • Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
  • Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
  • Cool in pan for 10 minutes then remove to a cooling rack.

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

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.

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

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.

BRAN MUFFINS BY THE PAIL FULL RECIPE - (4/5)



BRAN MUFFINS BY THE PAIL FULL Recipe - (4/5) image

Provided by á-6498

Number Of Ingredients 11

2 cups Kellogs All Bran
2 cups boiling water
4 eggs
1 quart Buttermilk
3 tbsps baking soda
2 cups raisins or fruit (OPTIONAL)
1 cup crisco oil
5 cups flour
1 tsp salt
3 cups sugar
4 cups Natural Bran

Steps:

  • Soak 2 cups Kellogs All Bran in 2 cups boiling water and set aside. Cream well sugar and crisco oil, then add eggs, Natural Bran and buttermilk. Add flour, baking soda and salt. Fold soaked Kellogs All Bran into the above mixture. Add raisins or fruit if desired. DO WOT OYERSTIR. Store in an air tight container. Before using store in fridge for 12 hours. When ready to use, scoop out portions of batter from top of container into muffin tins. DO MOT STIR. Bake for 20 minutes at 375 degrees. Will keep in fridge for 6 weeks.

SIX-WEEK BRAN MUFFINS



Six-Week Bran Muffins image

I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 dozen.

Number Of Ingredients 8

4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

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.

Nutrition Facts :

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