Bran Muffins

Recipe: Bran Muffins

Ingredients:

• 3 cups sugar
• 3/4 cup shortening
• 4 eggs
• 4 shredded wheat biscuits
• 1 cup boiling water
• 1 cup cold water
• 5 tsp. soda
• 1 qt. buttermilk
• 4 cups all-bran
• 5 cups flour
• 1 tsp. salt
• 1/2 lb. raisins (Optional, I prefer with raisins to without)

Directions:

Cream sugar and shortening. Add eggs. Soak shredded wheat biscuits in boiling water; then add cold water. Add soaked biscuits to first mixture. Dissolve soda in buttermilk and add alternately with all-bran, flour, salt and raisins mixture. Mix well. Mixture will keep in refrigerator about 3 weeks or may be frozen. Bake 25-30 minutes at 350 degrees F. Makes 5 dozen.

By Robin from Washington, IA

Recipe: Refrigerator Bran Muffins

Ingredients

• 2 cups boiling water
• 2 cups Nabisco 100% Bran cereal
• 3 cups sugar
• 1 cup + 2 Tbsp. shortening
• 4 eggs, beaten
• 1 qt. buttermilk
• 4 cups Kellogg's All-Bran
• 5 cups flour
• 5 tsp. soda
• 1 tsp. salt

Directions

Pour boiling water over the 100% Bran and let stand to soak. Cream sugar and shortening. Add eggs and buttermilk. add 4 cups All-Bran. Sift together flour, soda, and salt, then add to bran mixture. Fold in soaked Nabisco Bran. Makes 1 gallon batter that will keep up to 6 weeks in tightly covered refrigerator container. As needed, bake muffins at 400 degrees F for 15-18 minutes. May add raisins, dates, and nuts, if desired, at baking time.

By Robin from Washington, IA

Feedback:

RE: Refrigerator Bran Muffins

I add 1/2 cup honey to the recipe. I store it in an ice cream bucket. Just the right size. (04/09/2008)

By Frances

Recipe: Amish Bran Muffins

Ingredients

• 5 cups flour
• 5 tsp. baking soda
• 2 tsp. salt
• 2 tsp. allspice
• 3 cups sugar
• 4 eggs
• 1 cup oil
• 2 tsp. vanilla
• 4 cups buttermilk
• 1 15 oz. box Raisin Bran Flakes (or generic)

Directions

Mix together, batter will be lumpy. Fill muffin cups 2/3 full or tin and bake at 375 degrees F for 20 minutes. Batter can be kept refrigerated for up to 6 weeks. Makes 30-35 muffins.

By Robin from Washington, IA

Feedback:

RE: Amish Bran Muffins

What size box of raisin bran flakes, thank you in advance (08/21/2006)

By nimwe

Editor's Note: We have corrected it above, it is the small sized box, not the "family" size.

RE: Amish Bran Muffins

I was about to post the same question -- LOL! Thanks for the yummy recipes, Robin. (08/22/2006)

By aardvark

Recipe: Bran Muffins

Ingredients

• 1 cup All Bran (or generic)
• 1 cup milk
• 2 Tbsp. shortening
• 1/4 cup sugar
• 1 egg, beaten
• 1 cup flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt

Directions

Add bran to milk and let soak 5 minutes. Cream shortening and sugar. Add beaten egg and beat until smooth. Add bran mixture. Add dry ingredients. Stir only enough to mix. Bake at 400 degrees F for 25 minutes.

You can use Wheaties, Grape Nuts, or Bran Flakes. A good way to use up GrapeNuts that are toasted too hard.

By Robin from Washington, IA

Feedback:

RE: Bran Muffins

I just made this recipe and revised it a bit using molasses for the sugar, 1/2 cup WW flour and 1/2 cup unbleached flour, buttermilk and added some oatmeal and flax seed and used a pecan 1/2 on the top and baked them at my traditional 350 degrees F and they turned out soft and fluffy. I believe that you could also make a loaf of bran bread from this recipe. I am noted for revising recipes! Delicious. (09/09/2006)

By Eloise, Franklinville NYS

Recipe: Bran Muffins

Bran Muffins

Ingredients

• 1- 15 oz box raisin bran
• 1 cup melted butter
• 2 cup sugar
• 4 eggs beaten
• 1 qt buttermilk
• 5 cup flour
• 5 tsp. baking soda
• 2 tsp. salt

Directions

Combine all ingredients together. pour into greased tin or use muffin papers. Bake at 400 degrees F. until spongy in center. Batter can be stored in fridge for up to 6 weeks in airtight container.

By imaqt1962

Recipe: Bran Muffins

Ingredients

• 1 1/2 cups whole bran cereal
• 1/2 cup boiling water
• 1 1/4 cups flour
• 3/4 cup sugar or honey
• 1 1/4 tsp. baking soda
• 3/4 tsp. cinnamon
• 1/4 tsp. salt
• 1 egg
• 1 cup buttermilk
• 1/4 cup oil
• 1/4 cup raisins

Directions

Stir cereal with water to moisten evenly. Cool. Stir together: flour, sugar, baking soda, cinnamon, salt and set aside. Stir egg, buttermilk, oil and raisins into cereal mix until well blended. Stir in flour mix until well mixed. Fill greased 2 1/2 inch muffin cups 2/3-3/4 full. Bake in 425 degrees F oven for 20 minutes. Can be stored in pitcher in refrigerator for 6 weeks. Pour out and bake as needed.

By Robin from Washington, IA