Bran Muffins Not Your Grandmas Recipes

CLASSIC BRAN MUFFINS

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!

BRAN MUFFINS - NOT YOUR GRANDMA'S

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.

OLD FASHIONED BRAN MUFFINS

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.

GRANDMA'S REFRIGERATOR BRAN MUFFINS

Steps:

• Soak Bran in boiling water set aside.
• Mix all remaining ingredients in a large mixing bowl than add Bran mixture to it mix till all incorporated .
• mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe.
• Bake at 350 till toothpick comes out clean.
• let cool on rack and enjoy.
• This mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins.

GRANDMA'S BRAN MUFFINS

Steps:

• Mix all the dry ingredients in a large pan (roasting).
• Blend sugar and wet ingredients in a large bowl.
• Mix liquid into dry and blend together well.
• Baking.
• Fill muffin cups 3/4 full.
• Bake 350 till done Stores in fridge x 6 weeks.
• I am not sure exactly how many muffins this makes!
• a lot!