REFRIGERATOR BRAN MUFFIN RECIPE RECIPES

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SIX WEEK RAISIN BRAN MUFFINS RECIPE - FOOD.COM



Six Week Raisin Bran Muffins Recipe - Food.com image

Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 60 muffins

Number Of Ingredients 11

1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk
1 1/2 teaspoons cinnamon (optional)
12 teaspoons butter
12 tablespoons brown sugar

Steps:

  • Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
  • Store in a covered container and use as needed.
  • Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
  • For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

Nutrition Facts : Calories 160.1, FatContent 5.1, SaturatedFatContent 1.2, CholesterolContent 15.1, SodiumContent 242.2, CarbohydrateContent 26.9, FiberContent 1.1, SugarContent 15.6, ProteinContent 2.7

EASY BRAN MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Bran Muffins Recipe: How to Make It - Taste of Home image

Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts, Peggy explains. It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches. By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5 dozen.

Number Of Ingredients 9

6 cups All-Bran
2 cups boiling water
1 cup butter, softened
3 cups sugar
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

Steps:

  • Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.

Nutrition Facts : Calories 131 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 23g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch

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SIX-WEEK BRAN MUFFINS RECIPE: HOW TO MAKE IT
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  • In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
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