PAIL FULL OF BRAN MUFFINS (MADE WITH BRAN FLAKES CEREAL)
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
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 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
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
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
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
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
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)
Provided by á-6498
Number Of Ingredients 11
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
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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