Refrigerator Apple Bran Muffins Recipes

Steps:

• Combine dry ingredients.
• Add wet ingredients.
• Cover tightly and refrigerate up to six weeks.
• Bake at 350F for 20-25 minutes.

Steps:

• In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
• Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.

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:

• In very large bowl, combine bran and bran cereal.
• Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
• In another very large bowl, cream shortening with sugars.
• Beat in eggs one at a time.
• Add bran mixture to creamed mixture, stirring until blended.
• Mix together flour, soda and salt; add raisins.
• Add to bran mixture, stirring until evenly mixed.
• Cover tightly with foil and refrigerate at least 24 hours.
• To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
• Bake in 375 oven for 20-25 minutes.
• Make as many muffins as you wish, then return remaining batter to refrigerator.
• Batter will thicken considerably, but don't stir it before spooning it out.
• Recipe makes about 5 dozen muffins; it may be halved successfully.
• Baked muffins freeze well.

Steps:

• In a very large bowl combine the first five ingredients.
• Add the oil, eggs and buttermilk.
• Stir until just combined.
• Fill greased muffin tins 2/3 full.
• Bake 400 degrees for 15 - 20 minutes.
• Remaining batter may be refrigerated up to 6 weeks in a covered container.

Steps:

• Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
• Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.
• Let sit in the refrigerator at least 4 to 6 hours before baking.
• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
• Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Steps:

• In a medium bowl combine all bran cereal and buttermilk; let stand 5 minutes till cereal is softened.
• Meanwhile in another large bowl combine both flours, sugar, baking powder, baking soda, cinnamon, ginger, salt, and raisins and mix well.
• To the cereal and buttermilk mixture add the applesauce, oil, and egg whites and blend well.
• Add this to the flour mixture all at once and stir till just moistened.
• You may bake this immediately or stored in tightly covered container and put in refrigerator for up to two weeks.
• When ready to bake, heat oven to 400 degrees; spray cupcake papers with nonstick cooking spray.
• Stir batter and fill about 3/4 full.
• Bake at 400 degrees for about 15-17 minutes till done.
• Serve warm.