Refrigerator Bran Muffins Farm Journal Recipes

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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

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

SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN



Six Week Refrigerator Bran Muffins with Natural Bran image

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

6 cups natural wheat bran
2 cups boiling water
1 cup butter, softened
1 1/3 cups brown sugar
4 eggs
4 cups buttermilk
1 cup Crosby's Fancy Molasses
5 cups flour, spooned in
2 Tbsp baking soda
1 Tbsp baking powder
1/2 tsp salt

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.

REFRIGERATOR BRAN MUFFINS



Refrigerator Bran Muffins image

"WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one."

Provided by Taste of Home

Time 35m

Yield about 3 dozen.

Number Of Ingredients 9

4 large eggs, room temperature
1 quart buttermilk
1 cup vegetable oil
1 cup sugar
6 cups (10 ounces) bran flakes with raisins
1/2 to 1 cup raisins
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt

Steps:

  • In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)

Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.

REFRIGERATOR BUTTERMILK BRAN MUFFINS



Refrigerator Buttermilk Bran Muffins image

This recipe came from my Canadian Living Cookbook.I have made these muffins for years and my family loves them and they're good for you. You can store the batter in the fridge for up to two weeks and make fresh muffins anytime you want. Use any bran cereal that is labelled all-bran or 100% bran; do not use bran flakes.

Provided by bert2421

Categories     Quick Breads

Time 35m

Yield 60 serving(s)

Number Of Ingredients 12

2 cups natural wheat bran
2 cups all-bran cereal
2 cups boiling water
4 cups buttermilk
1 cup shortening
2 cups granulated sugar
1 cup packed brown sugar
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda
1 1/2 teaspoons salt
2 cups raisins

Steps:

  • In very large bowl, combine bran and bran cereal.
  • Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
  • In another very large bowl, cream shortening with sugars.
  • Beat in eggs one at a time.
  • Add bran mixture to creamed mixture, stirring until blended.
  • Mix together flour, soda and salt; add raisins.
  • Add to bran mixture, stirring until evenly mixed.
  • Cover tightly with foil and refrigerate at least 24 hours.
  • To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
  • Bake in 375 oven for 20-25 minutes.
  • Make as many muffins as you wish, then return remaining batter to refrigerator.
  • Batter will thicken considerably, but don't stir it before spooning it out.
  • Recipe makes about 5 dozen muffins; it may be halved successfully.
  • Baked muffins freeze well.

REFRIGERATOR BRAN MUFFINS



Refrigerator Bran Muffins image

I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for mom's with little time, and is healthy. What more can you ask?

Provided by Sweetiebarbara

Categories     Quick Breads

Time 1h

Yield 48 muffins, 48 serving(s)

Number Of Ingredients 10

3 cups all-bran cereal
1 cup boiling water
2 cups buttermilk
3/4 cup sugar
1/2 cup shortening (I use butter)
2 eggs
2 1/2 cups unsifted flour (unbleached or whole wheat)
2 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup dates (or raisins)

Steps:

  • Mix all bran cereal, boiling water, and one cup of the buttermilk.
  • Let mixture stand.
  • Blend sugar with shortening (butter).
  • Add eggs and mix.
  • Add the flour, soda, salt, another cup of buttermilk, and the dates.
  • Blend well and add to bran mixture.
  • Cover tightly and refrigerate up to 2 months.
  • When ready to use, do NOT stir!
  • Dip batter into greased muffin tins.
  • Bake at 400 degrees for 20 minutes, if whole wheat, 30.

Nutrition Facts : Calories 79.4, Fat 2.7, SaturatedFat 0.7, Cholesterol 9.2, Sodium 137, Carbohydrate 13.5, Fiber 1.5, Sugar 6, Protein 1.8

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