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
Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network
Ina's banana bran muffins make a hearty addition to your breakfast menu!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chunky Banana Bran Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 10 to 12 muffins
Ingredients
1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #ChunkyBananaBranMuffins
Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network
Ed's Bran Muffin Recipe - Instructional Video
Ed Sigman's shared video file.
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!
Blueberry Bran Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Bran Muffins. If you are trying to eat healthier, adding more fiber to your diet is a good place to start. These moist and flavorful Blueberry Bran Muffins do this, as they contain whole wheat flour and bran.
Join our Facebook Page:
How to Make Bran Muffins
How to make bran muffins, best way to have a healthy and good delicious muffins
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