Bran Muffins Make Ahead Recipes

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MOIST BRAN MUFFINS



Moist Bran Muffins image

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

1/2 cup All-Bran
1/2 cup 2% milk
2 tablespoons canola oil
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt

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.

SIX WEEK RAISIN BRAN MUFFINS



Six Week Raisin Bran Muffins image

Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..

Provided by Galley Wench

Categories     Breads

Time 40m

Yield 60 muffins

Number Of Ingredients 11

1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk
1 1/2 teaspoons cinnamon (optional)
12 teaspoons butter
12 tablespoons brown sugar

Steps:

  • Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
  • Store in a covered container and use as needed.
  • Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
  • For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7

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

MAMA'S MAKE-AHEAD BRAN MUFFINS



Mama's Make-Ahead Bran Muffins image

Mama made these for decades when she was a working mother (back in the day when most mamas didn't work). These are easy, so moist, and so good. And because you make up a big batch that's kept in the refrigerator and baked just a few at a time, they are a lifesaver for busy cooks. My kids can scoop 1 or 2 into a tin and pop it in the oven in the morning for their own hot and hearty breakfast. A lovely addition to a brunch because they can be prepared ahead and baked right before serving.

Provided by NerdMom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 4h25m

Yield 72

Number Of Ingredients 11

2 cups boiling water
2 cups bran cereal (such as All-Bran® Bran Buds®)
3 cups white sugar
1 ½ cups shortening
4 eggs
4 cups buttermilk
5 cups all-purpose flour
4 cups shredded bran cereal
2 cups raisins
5 teaspoons baking soda
1 teaspoon salt

Steps:

  • Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
  • Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.
  • Let sit in the refrigerator at least 4 to 6 hours before baking.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
  • Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.6 g, Cholesterol 9.6 mg, Fat 4.9 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 166.7 mg, Sugar 12.7 g

BRAN MUFFINS - MAKE AHEAD



Bran Muffins - Make Ahead image

These Muffins are high fiber and good for you. A good light breakfast or snack. The Batter needs to sit in Fridge 24 HOURS before using. My sister-in-law gave me this recipe. -On occasion I have substituted Ezekiel bran cereal with raisins instead of plain bran and I used lemon curd instead of orange marmalade. I have also used coconut oil in place of the veg oil, this will solidify quickly but it still turned out yummy. If you don't have buttermilk just mix 1 cup milk, 1 tsp vinegar/ or lemon juice wait 5 min. and now its buttermilk. This batter will last 30 days in fridge in case you don't need bake this all at once. My 2 year loves it when I make mini muffins that fit in her hand.

Provided by Sproutie69

Categories     Breakfast

Time 55m

Yield 40 muffins, 36 serving(s)

Number Of Ingredients 14

1 (15 ounce) box all-bran cereal
2 cups raisins
6 pitted dates, finely chopped
2 cups boiling water
4 1/2 cups flour
1 tablespoon baking soda
1 teaspoon salt
2 cups low-fat buttermilk
4 eggs
1/2 cup orange marmalade
1 1/2 cups unsweetened applesauce
1 cup sugar
1/2 cup vegetable oil
2 teaspoons vanilla

Steps:

  • In large bowl, combine cereal, raisins and chopped dates, pour in boiling water and stir until softened -- set aside.
  • In another Large bowl mix flour, baking soda and salt.make well in center and set aside.
  • In food processor combine 1 cup of the buttermilk, eggs and marmalade, puree until smooth.
  • Pour the buttermilk mixture into separate large bowl and add the remaining cup of buttermilk, applesauce, sugar, vegetable oil and vanilla. Beat until smooth.
  • Pour buttermilk mixture into well in flour mixture and stir just until blended, add reserve cereal mixture and stir just to combine.
  • Cover with plastic wrap and REFRIGERATE 24 HOURS before using.
  • Preheat oven to 375°F.
  • Spray muffin tins with nonstick spray. Silicone pans are great to use.
  • Spoon batter 2/3rds full.
  • Bake to golden brown and puffy 20- 25 minutes.
  • Let cool 2 minutes then remove muffins from pan.

Nutrition Facts : Calories 192.4, Fat 4.5, SaturatedFat 0.7, Cholesterol 24, Sodium 222.9, Carbohydrate 38.2, Fiber 4.3, Sugar 16.4, Protein 4.6

BRAN MUFFIN WITH APPLESAUCE



Bran Muffin with Applesauce image

When you're looking for something to bake, but need a break from chocolate or refined sugar, turn to this applesauce bran muffins recipe.

Provided by 100krecipes

Categories     Breakfast, Brunch, Dessert

Time 23m

Number Of Ingredients 12

½ cup brown sugar
½ cup unsweetened apple sauce
¼ cup canola oil
1 large egg
1 tsp vanilla extract
¾ tsp salt
1 cup whole wheat flour
1 cup natural wheat bran
3 tbsp ground flaxseed
1 tsp baking soda
½ tsp baking powder
1 cup milk

Steps:

  • Preheat your oven to 400 degrees and prepare a 12-cup muffin pan by greasing with non-stick cooking spray
  • In a large bowl, whisk together brown sugar, applesauce, canola oil, egg, vanilla, and salt until fully combined
  • In a separate bowl, mix together flour, wheat bran, flaxseed, baking soda, and baking powder
  • Slowly mix the dry ingredients into the wet ingredients until barely combined
  • Mix in the milk until fully combined
  • Pour the batter evenly into the 12 muffin cups and bake for 11-13 minutes. To test doneness, insert a toothpick into the center of a muffin, and if it comes out clean, they are done.

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 :

MAKE-AHEAD REFRIGERATOR BRAN MUFFINS



Make-Ahead Refrigerator Bran Muffins image

Provided by Mel

Categories     Muffins

Time 30m

Number Of Ingredients 12

4 cups wheat bran flakes or plain wheat bran
2 cups bran buds ((look like little pebbles) or all-bran (look like little twigs))
2 cups boiling water
4 cups (1 quart) buttermilk ((or equal parts sour cream and milk whisked together))
1/2 cup salted butter (melted)
1/2 cup unsweetened applesauce
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
5 cups whole wheat flour
4 teaspoons baking soda
1 teaspoon salt

Steps:

  • In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), add the wheat bran flakes or wheat bran and the bran buds or all-bran.
  • Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky; it's ok if there are a few dry patches.
  • After the mixture cools to warm room temperature, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well.
  • Add the flour, baking soda and salt. Stir until ingredients are combined.
  • The batter can be baked right away or stored in the refrigerator, covered well, for up to a month to bake as needed. Give the batter a good stir before using if it has been refrigerated.
  • To bake, scoop the batter into greased or lined muffin tins, filling 3/4 full. Bake at 375 degrees (350 degrees for dark coated muffin tins) for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

Nutrition Facts : ServingSize 1 Muffin, Calories 126 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 193 mg, Fiber 4 g, Sugar 10 g

MAKE AHEAD BRAN MUFFINS



Make Ahead Bran Muffins image

Make the batter for these bran muffins and keep it in the refrigerator for up to 4 weeks! A great way to serve up fresh muffins for breakfast or snacking, any time the craving strikes.

Provided by Danelle

Time 35m

Number Of Ingredients 13

2 cups boiling water
5 teaspoons baking soda
1 cup butter, softened
4 eggs
2 cups sugar
1 tablespoon vanilla
5 cups flour
1 tablespoon salt
3 cups All Bran cereal
2 cups bran flakes (such as Raisin Bran)
2 cups chopped dates
1 cup chopped nuts
1 quart buttermilk

Steps:

  • Combine boiling water and baking soda. Cool to room temperature.
  • With an electric mixer, cream the butter, eggs, sugar and vanilla until well blended. Set aside.
  • In a very large bowl, stir together the flour, salt, All Bran, bran flakes, dates, nuts and buttermilk. Stir in the butter and egg mixture, and then the water and baking soda mixture. Mix until combined.
  • Store batter in covered containers in the refrigerator for up to four weeks.
  • To make muffins, preheat oven to 375 degrees. Line muffin tins with papers, or lightly grease tins.
  • Fill muffin cups 3/4 full. Bake for 20-25 minutes, or until golden brown and done in the center.

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