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Thursday, May 15

Call for Recipes! Bran Muffins


This is a sad little bran muffin. He tastes okay, but knows he could be MUCH better. Please help him! Please share your best bran muffin recipes so this little guy can live up to his potential!!!

I won’t tell you what recipe book I got this muffin recipe from because normally that book is no-fail. But these muffins just did not cut it…and I really want some yummy bran muffins right now! I know I can just walk to Starbucks and get one, but I’d rather make it myself so I can get one hot out of the oven. Can’t wait to see what you got!


16 Comments »

  1. 1
    Patti

    I’m kind of excited to see what people come up with . . . I love a good bran muffin.

  2. 2
    Hannah

    If anyone knows the recipe for Mimi’s Cafe Honey Bran muffin…I would probably love them forever. I have been in search for the perfect bran muffin recipe for a long time.

  3. 3
    The Bouldins

    This makes quite a bit. It’s fairly easy to half. I usually make a batch every couple of weeks. It makes it simple to have fresh muffins each morning.

    2 cups boiling water
    4 cups All-Bran cereal
    3 cups sugar
    1 ¼ cups butter
    4 eggs
    5 cups sugar
    1 teaspoon salt
    5 teaspoons baking soda
    2 cups Bran Buds
    1 quart buttermilk

    Pour boiling water over All-Bran; set aside. Cream sugar and butter. Beat in eggs and buttermilk. Stir in gently flour, salt, soda, Bran Buds and water-bran mixture. Store in covered glass jar or container and keep refrigerated up to six weeks. Do not stir before putting in muffin pans. Add currants, raisins or nuts when mixing ingredients. Bake at 415 degrees for 20-25 minutes.

  4. 4
    Katie

    I don’t have one for you, but like Patti and Hannah, I can’t wait to see what people come up with! I’ll have to give the Bouldins recipe a try.

  5. 5
    Linn

    I have the same recipe as the bouldins and it is awesome. The only change I would make is that I think the “5 cups sugar” is supposed to be “5 cups flour.” Three cups of sugar is probably enough. 🙂 Thanks for saving me from having to type mine up.

  6. 6
    Julie B

    I don’t know if this counts as a “bran” muffin b/c the only bran in the recipe is from raisin bran cereal….it’s a good recipe anyway.

    1 – 15 oz box of Raisin Bran
    1 c. melted butter
    3 c. sugar
    5 tsp. baking soda
    5 c. flour
    4 beaten eggs
    1 quart of buttermilk
    2 tsp. salt

    Mix the raisin bran, sugar, flour, soda, and salt in a very large bowl. Add the eggs, melted butter, and buttermilk. Mix well. Batter can be stored in the refrigerator in a covered container for up to 2 weeks. You can bake as many or as few as you’d like. When you want to bake, drop in muffin tins, with or without paper, and bake for 15-20 minutes at 400 degrees.

  7. 7
    ellen

    My recipe is pretty much the same as the Bouldins and they are GOOD!

  8. 8
    The Bouldins

    Heh. Thanks Linn. That is correct. Can I still claim pregnancy brain if the baby is already two months old?

    Joanna

  9. 9
    Jen

    I’ve just been trying a bunch of recipes for these myself. So far this one is the winner because its nice and moist and has good flavor. I found it at joyofbaking.com I halved this recipe and it still made 12 muffins so I bet the whole one would make 24. I also used regular wheat flour, regular molasses, and salted butter because that’s what I had on hand.

    Recipe Adapted from:

    Mushet, Cindy. ‘Baking with the American Harvest’ Newsletter. Santa Monica: 1993.

    1 1/2 cups (75 grams) wheat bran

    1/3 cup (80 ml) boiling water

    1/2 cup (113 grams) unsalted butter

    1 cup (205 grams) light brown sugar

    2 large eggs

    2 tablespoons unsulphured molasses

    1 teaspoon pure vanilla extract

    1 cup (140 grams) all-purpose flour

    1 cup (140 grams) whole wheat pastry flour

    2/3 cup (70 grams) old-fashioned rolled oats (not instant)

    1 teaspoon ground cinnamon

    1 tablespoon freshly grated orange zest

    1/4 teaspoon salt

    2 teaspoons baking soda

    1 teaspoon baking powder

    3/4 cup (180 ml) milk

    3/4 cup (180 ml) buttermilk

    Note: You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.

    Place the bran in a bowl and stir in the boiling water. Set aside.

    Cream the butter with the brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and molasses and beat until well blended. Add the wheat bran and beat until combined.

    In a large bowl, whisk together the flours, oats, cinnamon, orange zest, salt, baking soda and powder.

    In a small bowl combine the milk and buttermilk.

    Add the flour mixture, alternately with the wet ingredients, to the bran mixture, beginning and ending with the flour mixture. Cover and place the batter in the refrigerator until chilled (several hours or even overnight).

    Preheat oven to 375 degrees F (190 degrees C) and place the rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray.

    Fill the muffin cups, using two spoons or an ice cream scoop, about 3/4 full and bake about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.

    Makes 14 – 16 standard-sized muffins.

  10. 10
    Adrienne

    Mine is similar to ones posted but thought I’d post it anyway….

    Refrigerator Bran Muffins
    2 C 100% all bran cereal (Kellogg’s All-Bran)
    2 C boiling water
    Combine and set aside to cool
    Cream:
    1 C shortening
    2 ½ C sugar
    Then add:
    4 well-beaten eggs
    5 tsp soda
    1 qt buttermilk
    1 tsp salt
    5 C flour, sifted
    4 C 100% bran cereal
    (Wheat Bran flakes)
    Mix well together and add softened cereal (making sure it is cooled) Add raisins if desired. Bake at 400 for 20 minutes. This recipe will last up to six weeks in the fridge, and you are able to cook as many or as little as you want, whenever you want.

  11. 11
    Jane Maynard

    I love having this blog – you guys are the best! keep it coming! THANK YOU EVERYONE!

  12. 12
    Julie B

    Jane,
    I was watching a tivo’d episode of Barefoot Contessa, and she made these for a working breakfast. I did not try the recipe, however. There were a few mixed reviews on the website. Here’s the link to the recipe too: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_66429,00.html

    Chunky Banana Bran Muffins
    2007, Ina Garten, All Rights Reserved
    See this recipe on air Friday May. 30 at 5:00 PM ET/PT.
    Show: Barefoot Contessa
    Episode: Breakfast In, Breakfast Out

    Chunky Banana Bran Muffins
    1 cup unprocessed wheat bran
    1 cup buttermilk (shaken)
    4 tablespoons unsalted butter, at room temperature
    1/4 cup light brown sugar, lightly packed
    2 extra-large eggs, at room temperature
    6 tablespoons unsulphured molasses
    1 teaspoon grated orange zest
    1/2 teaspoon pure vanilla extract
    1 1/2 cups all-purpose flour
    3/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon kosher salt
    1 cup raisins
    1 cup large-diced bananas
    1/2 cup chopped walnuts

    Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.

    Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.

    In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don’t overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.

    With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

  13. 13
    Anonymous

    Raisin Bran Muffins

    Recipe By : John
    Serving Size : 12 Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 1/2 cups all-Bran® Cereal
    1 cup lowfat buttermilk
    2/3 cup molasses
    1/3 cup applesauce
    1 each egg
    1/2 teaspoon vanilla
    1/2 cup all-purpose flour
    1/2 cup whole wheat flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup raisins

    Preheat oven to 375 degrees.

    In a 1 cup measure, put the raisins in about 1/2 cup of boiling water to plump them.
    In a large mixing bowl, mix together the bran cereal, buttermilk and molasses and let sit for 10 minutes to soften the cereal.
    Add the applesauce, egg, and vanilla and mix thoroughly, until the cereal is all broken down.
    In another bowl, mix together the dry ingredients.
    Fold the dry ingredients into the wet just until combined. Do not over mix.
    Fold in the raisins
    Grease a 12 muffin pan, or use cupcake papers
    Spoon the mixture evenly into the muffin pan.
    Bake at 375 degrees for 15 to 20 minutes.

    – – – – – – – – – – – – – – – – – –

    NOTES : If you don’t have buttermilk, put a tablespoon of lemon juice into a 1 cup measure, then fill with milk to 1 cup line and allow to sit for 5 minutes.

    This was adapted from another recipe. I substituted 1/2 whole wheat flour where it originally called for all all-purpose, molasses (use unsulphered) for brown sugar (gives it a very dark color), and applesauce for the oil. This serves to increase the fiber and decrease the fat, although it does make them heavier and so they don’t puff up as much. But they taste terrific.

    I found this site looking for the recipe used by Starbucks, since theirs are what I’m shooting for.

  14. 14
    Steven

    I have tried several bran muffins and they seem to come out way to dense. Here is a recipe that is light and fluffy.

    1/2 cup margarine softened
    1/2 cup packed light brown sugar
    1 large egg beaten lightly
    1 cup sour cream ( can use light)
    1/4 cup molasses
    3/4 cup raisins
    1 cup all purpose flour
    1 tsp baking soda
    1/4 tsp salt
    1 cup natural bran ( any kind)
    1 tsp cinnamon, 1/8 tsp nutmeg
    cream together brown sugar and margarine until light and fluffy
    beat together egg sour cream, & molasses, stir in raisins add to sugar and margarine. In a bowl whisk together flour and baking soda, salt & bran and cinnamon & nutmeg

    Add the dry ingredients to the sour cream mixture, and stir the batter until it is just combined( batter will be lumpy)
    Spoon into muffin tins
    Bake at 400 for 15-20 minutes

    Very good and they freeze well.

  15. 15
    Rhonda Nouguier

    This is very similar to the one at Mimi’s. It’s a big hit with my friends and family.

    Upside Down Glazed Bran Muffins

    GLAZE
    1/4 c. honey
    1/2 c. brown sugar
    1/3 c. butter
    1/4 c. finely chopped pecans

    Stir all ingredients together until blended. Divide mixture between 12 greased muffin cups.(Place on bottom of cups.)

    MUFFINS
    1 c. sugar
    1 egg
    1/2 c. sour cream
    1/2 c. buttermilk
    1/3 c. vegetable oil
    1/3

  16. 16
    Rhonda Nouguier

    Sorry it posted before I was done.
    Upside Down Bran Muffins Finished

    1/3 c. honey
    1 medium apple, chopped small
    2 tsp. vanilla
    2 c. flour
    1 c. all-bran
    1 tsp. baking powder
    1 tsp. baking soda
    3/4 c. yellow raisins (opt)
    2 tsp cinnamon
    1/2 c. chopped pecans
    Beat together sugar, egg, sour cream, buttermilk, oil, honey, apple, and vanilla until blended. Combine and add the rest of ingredients just till blended. Don’t over mix.
    Divide batter between prepared muffin cups. Bake at 350* for 30-40 minutes, or until tester comes out clean. Cool in pan 5 minutes, the invert onto a serving platter.

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