How To make Ever Ready Bran Muffins
15 oz WheatBran Flakes/Raisins;1Pk
5 c Whole Wheat Flour
2 c Sugar
1 tb Baking Soda AND
2 ts Baking Soda
2 ts Salt
4 ea Eggs; Lg, Beaten
1 qt Buttermilk
1 c Vegetable Oil
Combine the cereal, flour, sugar, soda and salt in a very large bowl. Make a well in the center of the mixture and add the eggs, buttermilk and oil. Stir until the dry ingredients are just moistened and no flour streaks remain. Cover and store in the refrigerator until ready to bake. Batter can be stored for up to 6 weeks. When ready to bake, spoon the batter into prepared muffin tins, filling each cup 2/3rds full. Bake at 400 degrees for 12 to 15 minutes or until done. Makes a total of 5 1/2
dozen muffins.
How To make Ever Ready Bran Muffins's Videos
How to make RAISIN BRAN MUFFINS | MORNING muffins | Bran muffins recipe
How to make raisin bran muffins! These muffins are perfect for any time during the day. If I had to choose I would say I enjoy them best in the morning due to how tasty and light they are. I would say these are my morning muffins. Bran muffins are amazing when paired with raisins which give a pop of sweetness. As a whole these raisin bran muffins are perfection. Sweetened with a touch of honey and flavored by cinnamon. There is no doubt raisins and bran go incredibly together.
Recipe:
2 cups of all purpose flour
2 cups of bran flakes
1 cup raisins
1/3 of a cup of wheat germ
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 cup of butter (room temperature)
1/2 a cup of brown sugar
1/2 cup of honey
1 cup plain yogurt
1/2 cup buttermilk
1 TBS vanilla
3 eggs (room temperature)
Make yourself buttermilk ratios:
1/2 TBS lemon juice
Add milk until you reach 1/2 cup total combined.
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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network
Ina's banana bran muffins make a hearty addition to your breakfast menu!
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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.
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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network
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
Bran Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Bran Muffins. Most of us have two types of muffin recipes in our collection; the ones that we make for special occasions and the ones that are constantly in use. Bran Muffins fall into the second category. While they may not be sophisticated looking or contain exotic ingredients, their wholesome flavor makes them an ideal breakfast food. Of course, bran is usually touted more for its carbohydrate, fiber, phosphorous, and calcium content than for its subtle taste, but these muffins are anything but plain.
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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
Martha Stewart’s Giant Bran Muffins with Raisins | Martha Bakes Recipes
Martha Stewart shares her recipe for these delectable giant bran muffins with raisins. The sweetness from the molasses and raisins creates a perfect balance with the natural antioxidants of the prune juice, the high protein nonfat yogurt, and the heart-healthy wheat bran. These large muffins make for a delightful snack or a nutritious breakfast. Your family will love it so much they won’t even know how low-carb and healthy it is—that can be your little secret!
#BranMuffins #Muffins #Baking #Recipe #MarthaBakes
0:00 Introduction
0:04 How to Make Giant Bran Muffins with Raisins
0:24 Combine Wet Ingredients
2:13 Sift Dry Ingredients
2:44 Combine Wet and Dry Ingredients
3:13 Scoop into Muffin Tins
3:46 Pop into Oven
Giant Bran and Raisin Muffins (Full Recipe):
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This originally aired as part of Martha Bakes Season 3 Episode 13.
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