Honey Bran Muffins Mimis Cafe Recipe 375

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CLOSE TO MIMI'S HONEY BRAN MUFFINS

I have been trying to find a recipe that would be close to the muffins at Mimi's restaurant. This one is the closest I have found and they ARE yummy. Found at Cooks.com. If you don't have buttermilk, just put two teaspoons apple cider vinegar in two cups regular milk and let stand for 15 minutes.

Provided by CoolMonday

Categories     Breads

Time 45m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 14



Close to Mimi's Honey Bran Muffins image

Steps:

  • Preheat oven to 375.
  • GLAZE.
  • Cream butter with sugars until light and fluffy.
  • Beat in honey and water.
  • Using a brush, coat bottom and sides of muffin tins.
  • MUFFINS.
  • Mix fruit, honey and oil until smooth.
  • Beat in eggs, then buttermilk and bran.
  • Sift flour, baking soda and salt together.
  • Add to mixture and beat until just combined.
  • Fill tins 3/4 full.
  • Bake for 20 - 25 minutes until springy to the touch.
  • Cool for 2 minutes then invert on rack to cool completely.

1/2 cup butter
1/2 cup white sugar
1/2 cup dark brown sugar, packed
5 tablespoons honey
3 tablespoons boiling water
3 cups dates, pureed in food processor or 3 cups prunes, pureed in food processor. Measure before processing
1/2 cup honey
1/3 cup vegetable oil
3 large eggs
2 cups buttermilk
1 cup wheat bran
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt

HONEY BRAN MUFFINS - MIMI'S CAFE RECIPE - (3.7/5)

Provided by Niecer

Number Of Ingredients 21



Honey Bran Muffins - Mimi's Cafe Recipe - (3.7/5) image

Steps:

  • Preheat oven to 350 degrees F. Distribute about 1 tablespoon of the Glaze into 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure) In a medium bowl (or one with a pour spout) mix all the dry ingredients. In a separate bowl (I didn't do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the "liquid" ingredients. Stir the liquids into the dry ingredients until just moistened. Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little. Immediately invert the baked muffins onto foil or wax paper to cool. I put mine on wax paper, and then enjoyed eating the caramelized rings on the muffin tin - if you make them, you'll know what I'm talking about.

DRY INGREDIENTS:
1 cup flour
1 cup wheat bran
4 teaspons dry milk powder
1/4 teaspon baking powder
1 teaspon baking soda
1/4 teaspon salt
WET INGREDIENTS:
1/3 cup brown sugar (it called for dark, but all I had was light)
1/4 cup honey
2 tablespoons molasses
1/4 cup vegetable oil
1 egg
1/2 cup water
2 tablespoons grated orange zest (the orange flavor is a little overpowering, I'd probably reduce this to 1 tablespoon or maybe even 2 teaspoons)
GLAZE:
3 tablespoons sugar
3 tablespoons brown sugar, packed
3 tablespoons butter (very soft or slightly melted - I put this whole mixture on top of the fridge while I did the rest and it worked really well)
2 tablespoons honey
2 teaspoons water

MIMI'S DELICIOUS BRAN MUFFINS

These are delicious and freeze well as they make quite a few. I freeze them in individual baggies and then in a larger freezer ziplock bag. I got the recipe from one of my wonderful muffin books after trying others. They are nice and moist and taste good.

Provided by Mimi in Maine

Categories     Quick Breads

Time 1h30m

Yield 30 muffins

Number Of Ingredients 10



Mimi's Delicious Bran Muffins image

Steps:

  • In a large bowl combine the cereal and buttermilk; mix well.
  • Let stand for 5 minutes till cereal is softened.
  • Blend in the oil and eggs.
  • Add the flour, sugar, soda, powder, salt, and raisins.
  • NOTE: Muffins should always be stirred in one direction only so as not to break down the batter.
  • Put paper liners in the tins and spray lightly with vegetable spray.
  • Fill 3/4 full.
  • Bake 400 degrees for 18-20 minutes.
  • The batter may be stored for up to a week in refrigerator, but I bake all of them at once and freeze them.
  • Yield: about 30 muffins.

Nutrition Facts : Calories 143.1, Fat 4.5, SaturatedFat 0.8, Cholesterol 14.9, Sodium 139.7, Carbohydrate 24.8, Fiber 1.6, Sugar 13.8, Protein 2.8

2 cups of shreds of whole all-bran cereal
2 1/2 cups buttermilk
1/2 cup oil
2 eggs (beaten)
2 1/2 cups flour
1 1/2 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup raisins

MIMI'S CAFE BUTTERMILK SPICE MUFFINS

Make and share this Mimi's Cafe Buttermilk Spice Muffins recipe from Food.com.

Provided by Millereg

Categories     Quick Breads

Time 55m

Yield 6-12 muffins

Number Of Ingredients 13



Mimi's Cafe Buttermilk Spice Muffins image

Steps:

  • Heat oven to 375°F.
  • In a mixing bowl, cream the sugar and butter together with an electric mixer.
  • When they are thoroughly mixed, add the eggs and beat for 1 more minute.
  • Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
  • Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
  • To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
  • Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
  • Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
  • Fill each cup ¾ full of batter.
  • Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
  • Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don't want that to happen, do we?.
  • Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
  • (Home ovens' heat differently from Mimi's commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
  • This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
  • If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.

Nutrition Facts : Calories 699, Fat 31.4, SaturatedFat 12.1, Cholesterol 135, Sodium 493.3, Carbohydrate 94.8, Fiber 3.1, Sugar 52.4, Protein 12.8

1 cup sugar
1/2 cup unsalted butter or 1/2 cup unsalted margarine
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon cinnamon
6 fluid ounces buttermilk
1 tablespoon buttermilk, additional
1/2 cup sugar
1 cup finely chopped walnuts
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg

HONEY BRAN MUFFINS

A friend made me some muffins one day and brought them over while they were still warm. They were so tasty I asked for the recipe. enjoy!

Provided by erinn in tbay

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10



Honey Bran Muffins image

Steps:

  • Preheat oven to 375°F.
  • Soak bran in buttermilk while preparing the rest.
  • Cream butter and brown sugar, beat in honey and egg.
  • Add bran and buttermilk.
  • Stir together flour, baking powder, baking soda and salt.
  • Add dry ingredients to wet and stir just until moistened.
  • Bake 15-20 minutes.

Nutrition Facts : Calories 156, Fat 6, SaturatedFat 3.5, Cholesterol 32, Sodium 386.3, Carbohydrate 24.7, Fiber 1.8, Sugar 13.5, Protein 3

1 cup natural bran
1 cup buttermilk
1/3 cup butter
1/2 cup brown sugar
2 tablespoons honey
1 egg
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

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