BRAN MUFFINS - NOT YOUR GRANDMA'S
I got this recipe from a friend who is one of the best cook/bakers I know. I don't like Bran muffins, don't know too many people who do. When Nancy offered me one, I politely said, "No thank you!" Her husband said that's a mistake. I tried one, and oh my goodness! You can't call these Bran Muffins! I even hesitated to share...
Provided by Leialoha Garber
Categories Other Snacks
Time 25m
Number Of Ingredients 10
Steps:
- 1. Measure out cereal in a bowl that can handle boiling water. Pour boiling water over cereal, mix well making sure all is wet. Let set for 15 minutes.
- 2. Add buttermilk, sugar, beaten eggs, oil, to the cereal mix. Mix well.
- 3. Add flour, soda, salt. Mix well again.
- 4. Cover and refrigerate for 24 hours before using.
- 5. Bake in greased muffin pans at 400* for 20-25 minutes. You can also use cupcake liners but these are so moist that most of the muffin stays in the liner when you try to eat them, grrrrr!
- 6. The batter will keep up to 6 weeks in refrigerator. Do not mix again after first mixing.
- 7. *PLEASE NOTE* These muffins did not rise like they normally do because I did not measure the flour correctly. The next time I make them, I will update the picture and show how they really rise nicely! Sorry.
THE ORIGINAL ALL BRAN MUFFINS
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
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 BRAN MUFFINS
I have loved Bran Muffins ever since I was a kid. Mom used to buy them from Van De Kamp's Bakery. This is a very moist version of what I remember. I have used buttermilk and applesauce to ensure that they don't turn out dry and mealy, as many bran muffins can be. I use "Grandma's Molasses"...don't use blackstrap. I...
Provided by Garrison Wayne
Categories Muffins
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350 degrees Reduce to 325 degrees, if using a convection oven. Using (2) 12 regular sized (3.5 oz) muffin tins, place (22) paper and/or foil baking cups/liners in all but two holes. Pour water 1/2 way up in the remaining holes.
- 2. In a large mixing bowl, measure all of the following: bran, buttermilk, applesauce, molasses, oil, sugar, salt. Mix well and let sit for 10 min.
- 3. While the bran is soaking, beat the two eggs and set aside. Measure the raisins and set aside. Measure the flour and mix well with the baking soda and baking powder and set aside.
- 4. After the bran has had time to soak, add eggs, raisins, flour, and vanilla. Do not overbeat.
- 5. Portion a scant 1/3 cup batter in each of the 22 muffin cups. The batter will come about 2/3 - 3/4 of the way up.
- 6. Place in oven and bake for about 22 minutes. The tops will spring back when touched. Check at 19 -20 minutes, as ovens vary.
- 7. Remove from oven and place on a rack to cool for 5-7 minutes. Remove from pan and continue to cool on th rack. Serve warm or at room temperature.
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