Six Week Apple Bran Muffins Recipes
SIX-WEEK BRAN MUFFINS
Steps:
- 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.
Nutrition Facts :
SIX WEEK BRAN MUFFINS
My kids love this recipe because it makes a lot of better that can be stored in the fridge for up to six weeks. (Ours never lasts that long!) It is super easy to have fresh muffins any time you want. I omit the raisins because my kids don't like them. I got this recipe out of a Company's Coming Muffins and More Cookbook by Jean Pare.
Provided by Piano Girl
Categories Quick Breads
Time 25m
Yield 6-8 dozen, 72-96 serving(s)
Number Of Ingredients 14
Steps:
- Combine cereals and Boiling Water.
- Let stand.
- In another bowl cream butter and sugars together.
- Add eggs and beat well.
- Mix in buttermilk.
- Add molasses if desired.
- Stir in cereal mixture.
- In another bowl, combine flour, soda, baking powder, salt and raisins.
- Mix thoroughly.
- Add dry mixture to batter.
- Stir just to combine.
- Cover tightly and store in Refrigerator.
- It will keep for up to six weeks.
- TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).
Nutrition Facts : Calories 110.3, Fat 3.1, SaturatedFat 1.8, Cholesterol 19.1, Sodium 222.5, Carbohydrate 19.7, Fiber 1.7, Sugar 10.3, Protein 2.1
APPLE BRAN MUFFINS
Meet the Cook: This recipe dates back to when our two girls - now 15 and 12 - were in preschool and it was my turn to bring a snack for the class. My husband especially asks for the muffins in winter. Crafts and reading are my hobbies. -Nancy Brown, Klamath Falls, Oregon
Provided by Taste of Home
Time 45m
Yield about 24 standard-size muffins.
Number Of Ingredients 14
Steps:
- In a skillet, saute apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours (batter will be very thick). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
SIX WEEK BRAN MUFFINS
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Provided by Dee
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 216
Number Of Ingredients 10
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.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g
SIX WEEK APPLE BRAN MUFFINS
Make and share this Six week Apple Bran Muffins recipe from Food.com.
Provided by Aroostook
Categories Quick Breads
Time 30m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients.
- Add wet ingredients.
- Cover tightly and refrigerate up to six weeks.
- Bake at 350F for 20-25 minutes.
LOW FAT APPLE BRAN MUFFINS
I like to snack on these muffins, they're good, and they're healthy too. Add more sugar if you want it to be sweeter, since these muffins aren't very sweet. Be careful with the milk, sometimes it can be too moist, but you'll just have to bake it for a longer period of time.
Provided by Jenny Wong
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
- In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
- Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 18.9 g, Cholesterol 0.8 mg, Fat 0.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 137.3 mg, Sugar 6.1 g
CLASSIC BRAN MUFFINS
A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
Provided by Janet Kalman Villada
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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!
Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g
APPLE BRAN MUFFINS
This is a nice change from a plain bran muffin. It's somewhat healthier, because it's made with yogurt. I always double the cinnamon sugar on top (personal preference). Sometimes I add some chopped pecans (or walnuts). Don't let the long list of ingredients scare you - these come together fast.
Provided by Sweet PQ
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400*. Mix flours, bran, cinnamon, baking powder, baking soda & salt together in a large bowl.
- In another bowl, whisk together the egg, brown sugar and oil. Stir in the yogurt, apple juice & apple.
- Stir the wet ingredients into the dry until just moistened.
- Spoon into greased (I use cooking spray) muffin tins, filling each to the top.
- TOPPING: Mix together & sprinkle over muffins before baking.
- Bake @ 400* for 18-20 minutes until firm to touch.
Nutrition Facts : Calories 183.7, Fat 6, SaturatedFat 1.2, Cholesterol 20.3, Sodium 252, Carbohydrate 30.2, Fiber 3.1, Sugar 12.5, Protein 4.1
HEALTHY APPLE BRAN MUFFINS
This is my sister-in-law's recipe. It's quick and easy to throw together in the morning. I always use chunky apple sauce in place of the chopped apple.
Provided by Shiraz
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Mix together first six ingredients in a large bowl.
- Add in all remaining ingredients and stir until combined.
- Bake in greased muffin tins at 350 for 15 minutes.
Nutrition Facts : Calories 162.5, Fat 6, SaturatedFat 1.2, Cholesterol 18.4, Sodium 217.2, Carbohydrate 25.4, Fiber 1.9, Sugar 10.8, Protein 3.2
APPLE STREUSEL BRAN MUFFINS
This recipe has 1 cup natural bran which makes this recipe good with fiber. Also can use applesauce or sour cream instead of vegetable oil. I found that a little applesauce with the chopped apples and a little streusel topping in the middle makes a nice middle of muffin if you would like to make a gourmet muffin. I have found
Provided by gailw
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, bran, 3/4 cup brown sugar, baking powder, baking soda, 1 teaspoon cinnamon, and salt in a large bowl until thoroughly combined. Beat milk, vegetable oil, and eggs in a separate bowl. Pour liquid ingredients into the flour mixture and stir just until mixed. Gently stir apples into the batter and fill prepared muffin cups about 3/4 full.
- Mix 1/4 cup flour and 1/4 cup brown sugar with 1/2 teaspoon cinnamon in a bowl; cut the butter into the brown sugar mixture until the streusel topping is crumbly. Sprinkle about 1 heaping teaspoon of topping onto each muffin.
- Bake muffins in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 40.8 g, Cholesterol 37.7 mg, Fat 12.7 g, Fiber 3.7 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 406.5 mg, Sugar 18 g
SIX WEEK MUFFINS
This is a recipe from cookbook by La Leche League called Whole Foods From The Whole Family. I love these muffins! The muffin batter keeps in the fridge for six weeks so you use it as you need it.
Provided by AngAustinBrody
Categories Breakfast
Time 35m
Yield 50 muffins
Number Of Ingredients 12
Steps:
- Pour boiling water over 2 cups bran.
- In another bowl, sift flour, soda, salt, and spice.
- Add wheat germ and rest of bran; combine with wet bran.
- Stir until moist; add oil, honey, eggs, buttermilk and optional fruit.
- Pour into well-greased muffin tins.
- Bake at 400 for 15-20 minutes.
SIX WEEK RAISIN BRAN MUFFINS
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..
Provided by Galley Wench
Categories Breads
Time 40m
Yield 60 muffins
Number Of Ingredients 11
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, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7
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