Oven Ready Bran Muffins Recipes

Steps:

• In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set mixture aside to cool slightly.
• In a small bowl, combine eggs, buttermilk, and molasses and honey. Add this to partly cool mixture.
• In another small bowl, combine flour, baking soda and salt. Add to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover batter with a plastic wrap or damp cloth, and let sit for at leat 15 minutes, perferably 1 hour.
• Preheat oven to 400. Grease 24 muffin cups, and divide batter among them, filling each cup about 3/4 full.
• Bake for 20-25 minutes. Remove from oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.
• I like to eat them warm!

Steps:

• Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
• In a separate bowl blend sugar and butter.
• Measure and combine flour, baking soda, and salt.
• Combine the moist bran with the beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and the flour, soda and salt.
• Stir until well blended.
• At this point you can place the batter in the fridge for future use or bake at once.
• When preparing to bake, preheat oven to 400 degrees.
• Stir batter well and spoon into prepared muffin tins.
• Bake 15 minutes.
• Keep remaining mixture in airtight container for 2 to 4 weeks.

Steps:

• Preheat oven to 350º F. Line muffin tins with paper muffin cups.
• In a large mixing bowl, combine all the dry ingredients, including nuts and fruits.
• In a small mixing bowl, combine all the wet ingredients (milk, eggs, vanilla and oil).
• Make a well in the center of the dry ingredients and add the wet ingredients. Mix only until the dry ingredients are moistened.
• Fill the muffin cups about 2/3 full and bake for 15-20 minutes or until a toothpick inserted into the center comes out dry.

Steps:

• Mix 1 C wheat bran with 1 cup boiling water (I add my butter or marg to this to make it easier); stirl and let water absorb into bran. In separate bowl blend the rest of the ingredients then add in the moistened bran. Stir until well blended. Place in refrigerator for future use or bake at once. When preparing to bake, preheat oven to 400. Stir batter well and spoon into greased muffin tins. Bake 15 minutes. Keep mixture in airtight container for 2-4 weeks. Don't be alarmed with discoloration of batter once it has been in the refrigerator. This is normal. Just stir batter before use.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
• Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
• Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
• Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
• Spoon batter evenly into prepared muffin pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Steps:

• In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
• Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
• Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Steps:

• In a large bowl, mix bran cereal with boiling water to soften cereal.
• Add remaining ingredients and stir well.
• To store in refrigerator, place in air-tight container.
• To bake in microwave, place baking cups in a microwavable muffin pan.
• Fill baking cups half-full with batter.
• Bake on high in microwave for approximately 45 seconds per muffin. Do not over cook. (Time will need to be adjusted per your microwave.).
• Serve muffins warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more.
• Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined.
• Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until browned and set, 16 to 18 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
• Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 375 degrees.
• Pour boiling water over bran and let stand.
• Combine flour, baking soda and salt in a very large bowl. Stir well to blend.
• In a separate bowl, cream shortening and sugar together. Then add eggs and buttermilk. Mix well.
• Add liquid ingredients to flour mixure and mix well.
• Add oats, raisins and bran (the bowl will be very full). Stir well to blend.
• Fill greased muffin cups 3/4 full and bake at 375 for 15-20 minutes.
• Store unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 6 weeks.

Steps:

• Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

Steps:

• Preheat oven to 400°F and lightly coat nine 1/4-cup muffin tins with cooking spray.
• In a large bowl combine cereals, milk, and orange juice and let stand 5 minutes. In a small bowl whisk together flour, baking powder, cinnamon, and salt. Into cereal mixture stir egg white and honey until combined well. Add flour mixture and stir until just combined. Divide batter among muffin tins and bake in middle of oven 20 minutes, or until golden and a tester comes out clean. Turn muffins out onto racks and cool.