Mamas Make Ahead Bran Muffins Recipes

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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

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.

REFRIGERATOR BRAN MUFFINS



Refrigerator Bran Muffins image

These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.

Provided by TKDANIELSON

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 35m

Yield 72

Number Of Ingredients 10

4 cups bran flakes cereal
2 cups wheat bran cereal (such as Kellogg's® All-Bran®)
2 cups boiling water
2 ½ cups white sugar
1 ½ cups shortening
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
  • Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
  • Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
  • Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
  • Spoon batter evenly into prepared muffin pan.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 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

MAKE-AHEAD BRAN MUFFINS



Make-Ahead Bran Muffins image

Make and share this Make-Ahead Bran Muffins recipe from Food.com.

Provided by ThreeDimen

Categories     Quick Breads

Time 35m

Yield 36 muffins, 18 serving(s)

Number Of Ingredients 11

2 cups all-bran cereal
1 cup all-bran bran buds
1 cup boiling water
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
2 cups buttermilk
2 1/2 cups flour
2 1/2 teaspoons baking soda
2 teaspoons salt
1 1/2 cups raisins

Steps:

  • Pour boiling water over All-Bran and Bran Buds. Cool.
  • Whisk together flour, soda and salt. Set aside.
  • Cream sugar and oil together. Add eggs and beat well. Mix in buttermilk.
  • Stir in the flour mixture. Add bran mixture and raisins, stirring until incorporated.
  • Place in covered bowl and refrigerate for up to 6 - 8 weeks.
  • To bake: Preheat oven to 400 deg. Spoon mixture into greased or lined muffin tin. Do not stir down. Bake for 15 minutes.

Nutrition Facts : Calories 266.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 24.6, Sodium 521.4, Carbohydrate 49.8, Fiber 5, Sugar 27.6, Protein 5

MAKE AHEAD BRAN MUFFINS



Make Ahead Bran Muffins image

This is awesome. I got this recipe from my boss. It can be kept in the fridge for up to 6 weeks. So you can scoop out a couple muffins each morning and add what ever you want to them... like carrots or bananas... or whatever. And this recipe makes 5 dozen muffins. I love this idea! I made this with All Bran Cereal

Provided by Aimchick

Categories     Breakfast

Time 40m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 11

2 cups boiling water
2 cups shredded whole all-bran cereal
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
2 cups sugar
1 cup margarine, softened
1 cup egg substitute
1 quart low-fat buttermilk
4 cups bran buds (Kellogg's All Bran preferred)
cooking spray

Steps:

  • Preheat oven to 400.
  • Preheat oven to 400F and lightly grease muffin pans or line with cupcake papers.
  • Pour boiling water over shredded whole bran cereal and set aside.
  • Sift together flour, baking soda and salt.
  • Cream together sugar margarine and egg substitute until fluffy.
  • Blend in buttermilk bran cereal buds and soaked cereal.
  • stir in dry ingredients.
  • Store in a tightly covered container in the fridge.
  • To make muffins -- don't stir the batter.
  • fill prepared muffin cups 2/3 full and bake for 20 minutes.

Nutrition Facts : Calories 121, Fat 3.6, SaturatedFat 0.7, Cholesterol 0.7, Sodium 288.2, Carbohydrate 21.7, Fiber 3.5, Sugar 9.4, Protein 2.8

MAMA'S REFRIGERATOR BRAN MUFFINS



Mama's Refrigerator 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 and they can be kept in the refrigerator and made just a few at a time, they are a life saver for busy cooks because they can be made ahead and baked as needed. I make up a batch and my kids can scoop one or two into a tin and pop it in the oven in the morning for their own hot and hearty breakfast.

Provided by NewNerdMom

Categories     Quick Breads

Time 40m

Yield 72 small muffins, 72 serving(s)

Number Of Ingredients 10

2 cups bran buds
2 cups boiling water
1 1/2 cups shortening
3 cups sugar
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
1 teaspoon salt
2 cups raisins (shredded apple, dates, or other diced dried fruit may be used)
4 cups shredded bran cereal

Steps:

  • In medium bowl pour boiling water over bran buds and let stand.
  • In a very large bowl (I use a large Tupperware bowl that has a lid) cream together shortening, sugar, and eggs. Add buttermilk.
  • Add water/bran mixture to the creamed items.
  • Add flour, baking soda, salt, raisins, and shredded bran.
  • Stir until just combined. DO NOT OVERMIX and DON'T STIR AGAIN.
  • Let sit in refrigerator at least 4-6 hours before cooking. This batter can be kept in the refrigerator for up to 6 weeks (although I must admit I've never had it longer than a couple of weeks).
  • Don't stir the batter again, just scoop it out to the muffin tin. If not using cupcake liners, grease and flour muffin tin for easy removal. Fill to about 2/3 full. Bake at 400 F for 15-20 minutes for regular size muffins or until a toothpick comes out clean. For large muffins (that's what we usually make) bake for 20-30 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 125.3, Fat 4.5, SaturatedFat 1.2, Cholesterol 0.5, Sodium 151.9, Carbohydrate 20.8, Fiber 1.5, Sugar 12.1, Protein 1.6

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