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Bran Muffins Recipe
|Bran cereal||5 Cup (80 tbs) (Such As All Bran Or Bran Buds)|
|Unprocessed bran||1 1⁄2 Cup (24 tbs)|
|Buttermilk||4 Cup (64 tbs) (At Room Temperature)|
|Eggs||6 Large (At Room Temperature)|
|Butter||12 Tablespoon, melted and cooled|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Packed brown sugar||1 Cup (16 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 8310 Calories from Fat 2776
% Daily Value*
Total Fat 314 g483.8%
Saturated Fat 119 g595.1%
Trans Fat 0 g
Cholesterol 1655.9 mg
Sodium 9603.8 mg400.2%
Total Carbohydrates 1253 g417.5%
Dietary Fiber 90.1 g360.6%
Sugars 369.5 g
Protein 201 g402.3%
Vitamin A 268.6% Vitamin C
Calcium 202.7% Iron 755.8%
*Based on a 2000 Calorie diet
Lightly butter the desired number of 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the bran cereal and bran, stir in the buttermilk and let stand until the buttermilk is absorbed.
In another bowl stir together the eggs, butter, oil, molasses and vanilla.
Stir in the brown sugar and then the bran mixture.
In a very large bowl stir together the flour, baking powder, baking soda and salt.
Make a well in the center of the flour mixture, add the liquid mixture and stir just to combine.
Transfer the batter to an airtight container and chill for up to 2 weeks.
When ready to bake, spoon !/3 cup of the chilled batter into each prepared muffin cup.
Bake for 22 to 27 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.