How To make Bran Muffins In Waiting
1 c Warm Water
3 1/2 c Wheat/Oat Bran Cereal
2 1/2 c Unbleached All-purpose Flour
2 1/2 ts Baking Soda
1/2 c Butter/Margarine, Room Temp.
1 1/2 c Granulated Sugar
2 ea Large Eggs
2 c Butter/Sour milk.
Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins.
How To make Bran Muffins In Waiting's Videos
Bran Muffins in waiting | MAKING RECIPES | HOW TO MAKE RECIPE
MY3 FOODS
Subscribe
For more Information on
shanthiinfo.com
More Recipes
worldrecipes.tv
PLAYLISTS
GOOGLE PLUS
GOOGLE BLOG
Pinterest
Recipe: 30-day Bran Muffins (WW)
Today we are talking about batters! Yes, we are going to show you how to prepare various batters that you can make and store through the lockdown period. Chef Clem is back with us in the studio and he is going to give you a couple of batter hacks when it comes to deciding what to make for the family over the coming weeks.
Facebook | @expressoshow.sabc3 |
Twitter | @expressoshow |
Instagram | @expressoshow |
Pinterest | @expressomorning |
Snapchat | @expressoshow |
Website |
Overnight Bran Muffins Recipe
These overnight muffins are delicious, moist & pack a good dose of fibre thanks to the wheat bran!
Pg. 45 of JUST COOK Cookbook
CARROT BRAN MUFFINS - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making CARROT BRAN MUFFINS. See recipe below!
To view & download the full recipe, please view it here on our website:
Our cookbooks link:
Ingredients:
1½ cups all purpose sifted flour 2 cups All Bran Cereal or All Bran Buds
½ cup sugar of choice ½ to 1 cup water
¼ cup orange juice 1 large egg
1 tsp baking powder ½ tsp baking soda
½ tsp allspice 1 cup grated carrot
¼ cup butter or oil ½ tsp sea salt
1 tsp vanilla
Extra All Bran and flakes of almonds for top of muffins:
Method:
In a bowl add butter or oil, vanilla and sugar; cream together; then add egg and orange juice.
After add grated carrot, flour, All Bran cereal, baking powder, baking soda, sea salt and ground allspice.
Start mixing together by hand or blender, adding the water and more if needed, until all combined.
Pre-grease your muffin pan or use sleeves, scoop equal amounts of muffin batter in each one until all used.
Top with extra All Bran Cereal and flakes of almonds.
Preheat oven to 350ºf and bake for 20 minutes or depending on your oven.
When baked remove for oven, cover with towel and let rest in pan for 10 minutes. Freeze in freezer bag or container for longer freshness.
Enjoy!
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Low Calorie Bran Muffins
Hey! I wanted to share my recipe with you. I make these very easy and healthy homemade bran muffins every Sunday
Preheat Oven to 350 degrees & Bake for 20 to 25 minutes
Ingredients:
2 bananas
coconut sugar
vanilla extract
1 egg or 1/4 cup of apple sauce
gluten free flour
Almond flour
quick cooking oats
All Bran Cereal by Kellogs
coconut flakes
Oat milk
Six Week Raisin Bran Muffin Batter (recipe in description)
Flash Back Friday! My mom used to keep Raisin Bran Muffin Batter in a crock in the fridge for weeks. She'd warm up the oven in the morning, fill several muffin wells 2/3 full, bake at 400 for 20 minutes. Hot fresh bran muffins!
6 Week Raisin Bran Muffins
Oven - 400 F
18-20 minutes
Fill muffin tins 2/3 full
Dry Ingredients:
5 cups All-purpose flour
5 teaspoons Baking Soda
2 teaspoons salt
3 cups of Sugar
(Optional) 1-1/2 teaspoons Cinnamon
Put in Bowl and whisk together.
Add and mix 15 oz box Raisin Bran.
In another bowl whisk together:
1 Quart of Buttermilk
1 cup of Vegetable oil
4 Eggs
Mix wet ingredients with dry ingredients.
Put in Refrigerator and let sit overnight.
-Mixture lasts for 6 weeks
-can add any additional ingredients like nuts, orange peel, cranberries, etc.