Refrigerator Bran Muffins Recipe 445

REFRIGERATOR BRAN MUFFINS

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.)

REFRIGERATOR BRAN MUFFINS

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.

SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN

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 RAISIN BRAN MUFFINS RECIPE - (3.6/5)

Steps:

• Preheat oven to 350°F. Mix well the eggs, oil, sugar, buttermilk and Raisin Bran. Sift dry ingredients and add to cereal mixture. Fill greased muffin tins 2/3 full and bake for 20 to 25 minutes. Store remaining batter in a large covered container in the refrigerator. Do not stir again until ready to bake.

REFRIGERATOR BRAN MUFFINS

Steps:

• In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
• After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
• The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Bake at 400 degrees for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

MAKE-AHEAD REFRIGERATOR BRAN MUFFINS

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.

MICROWAVE READY BAKE BRAN MUFFINS

Steps:

• In a large bowl, mix bran cereal with boiling water to soften cereal.
• Add remaining ingredients and stir well.
• To store in refrigerator, place in air-tight container.
• To bake in microwave, place baking cups in a microwavable muffin pan.
• Fill baking cups half-full with batter.
• Bake on high in microwave for approximately 45 seconds per muffin. Do not over cook. (Time will need to be adjusted per your microwave.).
• Serve muffins warm.

REFRIGERATOR BRAN MUFFINS

Steps:

• Pour boiling water over 100% Bran/Buds. Set aside. Cream sugar & shortening. Add eggs & buttermilk & All-Bran. Add four, soda, salt, & cooled 100% Bran/Buds. Stir until just mixed. Place dough in jars in refrigerator. It will keep 6-8 weeks. To Bake: Heat oven to 350 deg. Spray muffin pan. Fill 2/3 full. Bake ~20 minutes until browned on top.