How To make Always Ready Bran Muffins
Ingredients
3
cup
wheat bran, unprocessed
1
cup
water, boiling
1
cup
sugar 1/2 c margarine
2
each
eggs
1/2
cup
flour, unbleached
2
teaspoon
baking soda
1
teaspoon
salt 2 c buttermilk
1
rasins, optional
1
pecans, optional
Directions:
* I use whole wheat flour and add water to the recipe.
Put 1 c of the wheat bran in a small bowl. Add the boiling water, stir
once and let stand to soften.
Cream the margarine and sugar in a mixing bowl. Beat the eggs slightly
and add to the margarine mixture, mixing well.
Combine the flour soda and salt in a mixing bowl. Combine the wheat
bran, the softened bran, and the flour mixture, and then combine with
the egg/margarine/sugar mixture alternately with the buttermilk. Stir
until thoroughly mixed.
Pour into a plastic container with a tight lid. Store in the
refrigerator for a minimum of 12 hours and a maximum of 6 weeks. Makes
2 dozen.
These muffins are made, stored in the refrigerator, and baked whenever
they are wanted. About 25 minutes before serving, preheat the oven to
400 degrees F. Spoon the batter into teflon-lined or buttered muffin
tins, filling them 2/3 full. Bake 18 minutes and serve.
I like to add rasins and pecans to the muffin tins before cooking.
How To make Always Ready Bran Muffins's Videos
Baking All-Bran Muffins!!
All-Bran Muffins are an all time favorite! Nothing is better than a warm muffin in the morning! Anyone can bake these! Very easy recipe for a breakfast (or late night) treat!
Recipe
Soak
1.5 cup All-Bran in 3/4 cups milk
Add
1 egg and 1/4 a cup of butter
Sift and add
1 cup flour , 1/2 tsp of salt, 2 and 1/2 tsp of baking powder and 1/2 cup of sugar
Add cinnamon and Vanilla extract to taste (one tsp each)
Bake at 400 for 13-17 min or until toothpick comes out clean
serve and enjoy! Freeze to preserve
Oat Bran Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Oat Bran Muffins. These Oat Bran Muffins have the nutty flavors of oat bran and whole wheat flour, plus the flavors of molasses, cinnamon, vanilla, and orange zest. And because they are rich in fiber they are wonderfully satisfying. I also like that fact that they are pretty low in fat, just two tablespoons of oil for 12 muffins.
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Martha Stewart's 5 Breakfast Muffin Recipes | Martha Bakes S3E13 Muffins
Martha Stewart's giant bran muffins filled with raisins, citrusy mini orange muffins, moist and delicious healthy morning muffins, plum-filled coffee cake muffins and spectacular glazed zucchini muffins are all on the menu for breakfast in this episode. Kick start your morning with one of these five fantastic muffin recipes!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 3 Episode 13.
Full Recipes:
Giant Bran and Raisin Muffins -
Mini Orange Muffins -
Plum Coffee Cake Muffins -
Zucchini Muffins -
Healthy Morning Muffins -
#marthastewart #muffins #breakfast #baking #quickbreads #recipes
0:00 Martha Bakes - All About Breakfast Muffins
0:07 How to Make Giant Bran and Raisin Muffins
4:15 How to Make Mini Orange Muffins
7:46 The Trick to Getting Your Muffins to Rise at the Same Rate
8:47 How to Make Healthy Morning Muffins
11:54 Don’t Use Bananas That are Over-Ripe
14:15 How to Make Plum Coffee Cake Muffins
18:29 How to Make Zucchini Muffins
22:54 Baking Bonus - How to Make a Crumb Topping
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My Favorite Breakfast Muffins are the BEST MUFFINS EVER!
These breakfast muffins are my absolute favorite!!! I know you will love them too :)
???? Get My Cookbook
RECIPE FOR BRAN MUFFINS
⚬ 1 1/4 CUP ALL PURPOSE FLOUR
⚬ 3/4 CUP SUGAR
⚬ 1 TSP BAKING SODA
⚬ 1/4 TSP BAKING POWDER
⚬ 1/2 TSP SALT
⚬ 2 3/4 CUP BRAN FLAKES
⚬ 1 BEATEN EAG
⚬ 1 CUP BUTTERMILK
⚬ 1/4 CUP VEGETABLE OIL
⚬ PREHEAT OVEN TO 325 DEGREES. ADD DRY INGREDIENTS TO BOWL. STIR TO COMBINE. ADD REMAINING WET INGREDIENTS. STIR WELL TO MOISTEN MAKING SURE ALL FLOUR IN INCORPORATED IN MIXTURE. IN GREASED MUFFIN PAN, SPOON IN MIXTURE TO MAKE 12 EVENLY DIVIDED MUFFINS. BAKE FOR 20 MINUTES. LET COOL FOR 2 MINUTES AND REMOVE FROM MUFFIN PAN
// WHAT TO WATCH NEXT
◼︎ PASTA RENEE STYLE
◼︎ CHICKEN MARANGO
◼︎ CHOCOLATE CHIP CAKE
◼︎ FRUIT SALSA & CINNAMON TORTILLA CHIPS
◼︎ BANANAS FOSTER
◼︎ CROCKPOT ITALIAN BEEF
???? KITCHEN ITEMS I LOVE ????
⚬ GOOD GRIPS MIXING BOWLS
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Bran Muffins - Classic for a reason! Come bake with me!
Coming to you from Ladner, BC! Bran Muffins are a classic and so is this recipe. I’ve got the link below to allrecipes.com but I’ve modified the instructions a bit and doubled so below is my version. I hope you try these moist, flavourful muffins that you can customize for your taste. Husband’s favorites, I make these every 2 weeks.
Original recipe:
My interpretation and it’s doubled:
Ingredients
240g all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
171g wheat bran
2 cups buttermilk
2 eggs
2/3 cup vegetable oil
234g brown sugar
1 teaspoon vanilla
2 cups mix-ins (raisins/nuts/seeds/berries/chocolate chips) whatever you like
Preheat oven to 375 degrees F. Spray muffin tins with vegetable spray
Whisk flour, baking soda, baking powder and salt.
In a separate bowl, mix wheat bran and buttermilk and let sit for 10 minutes.
Whisk eggs, oil, sugar and vanilla then add to bran mix.
Stir in the dry ingredients.
Finally, add the mix-ins and stir just until no flour showing
Use 1/3 cup measure to fill cups about ¾ full.
Bake 15-20 minutes until tester comes out clean.
Cool in pans for 5 minutes on a rack
Remove muffins from pan to a rack and then enjoy.
Let cool completely before storing.
These store excellent in the freezer!!!
Don’t forget to subscribe, like and send me a comment. If you have any questions, just let me know and hope you try these out!!!
You can find me on Instagram, Twitter and Ravelry @dawnetiller
MUST TRY Refrigerator BRAN MUFFINS
Refrigerator Bran Muffins:
2 cups boiling water
4 cups wheat Chex
1 cup raisins (optional)
1 cup canola oil
2 cups sugar
4 eggs, beaten
5 cups flour
1 teaspoon salt
5 teaspoons baking soda
1 quart buttermilk
2 cups Raisin Bran, or bran flakes cereal
Pour boiling water over wheat Chex and raisins if using, let sit for 5 minutes, then stir. Sift together dry ingredients. In a large bowl, cream together oil and sugar then add eggs, hot bran mixture, dry ingredients and buttermilk. Last, add Raisin Bran or bran flakes, mix until combined.
At this point, you can either bake the muffins as you want them. Just heat your oven to 400 degrees and line a muffin tin with liners and batter and bake for 15-20 minutes or until lightly browned on top!
The rest of the batter can be stored in the fridge for up to 6 weeks! Enjoy!