HODGSON MILL'S OVEN-READY BRAN MUFFINS
From the back of a box of Hodgson Mill wheat bran. I like this recipe because you can make the batter in advance and store in the fridge in an airtight container for 2 to 4 weeks. That way I can bake a few fresh muffins whenever I want without having to break out the mixer.
Provided by Renegade Chef
Categories Quick Breads
Time 25m
Yield 24 muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 145.9, Fat 4.8, SaturatedFat 2.7, Cholesterol 26.5, Sodium 266.2, Carbohydrate 24.6, Fiber 3.5, Sugar 9.9, Protein 3.7
HODGSON MILL OVEN READY BRAN MUFFINS RECIPE - (4/5)
Provided by á-5925
Number Of Ingredients 9
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.
MOIST MOLASSES BRAN MUFFINS
Make and share this Moist Molasses Bran Muffins recipe from Food.com.
Provided by thatsrev2u
Categories Healthy
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 400 degrees F.
- grease 12 muffin pan.
- combine wheat bran, flour, baking soda and baking powder.
- stir in nuts and raisins.
- in separate bowl blend applesauce, milk, molasses, oils and egg.
- add dry ingredients to wet and stir just until moistenede.
- spoon into muffin pan.
- bake for 15-20 minutes.
Nutrition Facts : Calories 194.4, Fat 5.9, SaturatedFat 1.3, Cholesterol 33.9, Sodium 186.8, Carbohydrate 34.2, Fiber 4.3, Sugar 11.6, Protein 5.2
CHOCOLATE LOVERS WHEAT BRAN MUFFINS
Make and share this Chocolate Lovers Wheat Bran Muffins recipe from Food.com.
Provided by Ozlem
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, mix wheat bran, flour, baking powder.
- Cream together the sugar, butter, vanilla, and egg until smooth then blend in milk.
- Add dry ingredients and chocolate chips to the creamed mixture and stir until just moistened.
- Bake at 375 degrees for 20 - 22 minutes or until done.
Nutrition Facts : Calories 261.4, Fat 13.2, SaturatedFat 7.9, Cholesterol 40.1, Sodium 160.6, Carbohydrate 35.3, Fiber 3.4, Sugar 16.1, Protein 4.3
MICROWAVE READY BAKE BRAN MUFFINS
These muffins make a great addition to any breakfast. They are easy to prepare ahead and batter will stay fresh in the refrigerator for up to six weeks.
Provided by BAPitotti
Categories Quick Breads
Time 20m
Yield 36-48 muffins
Number Of Ingredients 10
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.
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