How To make Cereal Bran Muffins

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Bran Muffins

I have been a long-time fan of my local bulk food store. They carry so many interesting and unique things that you don't find at the supermarket. When I saw this big bag of wheat bran for less than $1.50, my mind started racing with ideas about how I could use it. As a fan of the good old bran muffin, this was the first on my list to create with my wheat bran treasure!

1 1/2 cup wheat bran
1 cup buttermilk or sour milk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 dried fruit (diced dates, raisins, diced apricots, dried cranberries - you could also use chopped walnuts or chocolate chips)

Preheat oven to 375 degrees.

Line standard muffin pan (one dozen) with liners or spray with non-stick spray.

In a large bowl, mix wheat bran and buttermilk/sour milk together. Let stand for 10 minutes.

In another bowl, beat together the oil, egg, brown sugar and vanilla. Add to the bran/buttermilk mixture and combine.

Sift or whisk together the flour, baking powder, baking soda and salt. Stir into the wet mixture until just blended. Fold in fruit.

Divide batter evenly between the 12 muffin cups.

Bake for 15-20 minutes or until tops spring back when gently pressed or a toothpick inserted into the middle of the muffins comes out clean.

Remove muffins from baking tin immediately and allow to cool on a wire rack.

Greg's Kitchen - Easy 6 Week Bran Muffin Mix

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6 Week Bran Muffin Mix

This is a great recipe mom got from a friend for a 6 Week Bran Muffin Mix. You can literally put this mix in your refrigerator and just use it as you want for however many muffins you want at a time for up to 6 weeks. You can also change up the things you want in them like dried fruit, chocolate chips, whatever you like. So give it a try and let me know what you think about this version and y'all enjoy.
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Ingredients:

4 cups of coconut Chia Granola Cereal or raisin bran
2 cups buttermilk
2 1/2 cups flour
1/2 up oil
2 1/2 teaspoons baking soda
1 1/4 cup sugar or 1 1/2 cups Splenda
1 teaspoon salt
2 large eggs or 3 if they are small

Mix together all ingredients and refrigerate for 6 hours.
Bake in muffin cups - lined if you like.
Bake 20-25 minutes in a 375°F preheated oven, 15 minutes if your batter is at room temp.
Batter will keep 6-8 weeks in refrigerator, or you can bake all at once.
You can also freeze the baked muffins.
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Greg Kantner / Greg's Kitchen

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Martha Stewart’s Giant Bran Muffins with Raisins | Martha Bakes Recipes

Martha Stewart shares her recipe for these delectable giant bran muffins with raisins. The sweetness from the molasses and raisins creates a perfect balance with the natural antioxidants of the prune juice, the high protein nonfat yogurt, and the heart-healthy wheat bran. These large muffins make for a delightful snack or a nutritious breakfast. Your family will love it so much they won’t even know how low-carb and healthy it is—that can be your little secret!

#BranMuffins #Muffins #Baking #Recipe #MarthaBakes

0:00 Introduction
0:04 How to Make Giant Bran Muffins with Raisins
0:24 Combine Wet Ingredients
2:13 Sift Dry Ingredients
2:44 Combine Wet and Dry Ingredients
3:13 Scoop into Muffin Tins
3:46 Pop into Oven

Giant Bran and Raisin Muffins (Full Recipe):


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This originally aired as part of Martha Bakes Season 3 Episode 13.

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Easy To Make Raisin Bran Muffins | Whole-Grain and Naturally Sweetened Recipe

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These Raisin Bran Muffins are made with whole wheat flour, wheat bran, and raisins for a sweet, healthy start to your day. A delicious source of fiber!

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 12 muffins

INGREDIENTS:
• 1 cup red wheat bran (
• 1 ¼ cups whole wheat pastry flour (
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon (
• ¼ tsp salt (
• 1 large egg
• ½ cup coconut oil (melted) (
• ¾ cup coconut sugar (
• 1 cup buttermilk
• ½ cup Zante currant raisins (

INSTRUCTIONS:
1. Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners or grease it with baking spray.
2. Cover the raisins with very hot or boiling water. Let stand for 10 min, then drain.
3. Whisk the bran, flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. In a separate bowl, whisk the egg, oil, and coconut sugar together until smooth. Whisk in the buttermilk, then stir in the drained raisins.
4. Add the egg mixture into the bran mixture and stir until it’s just combined.
5. Scoop the batter into the prepared pan. Bake for 20 min.
6. Let cool for 5 min then transfer to a rack to cool completely.
7. Muffins are best served warm with a little butter on top. Enjoy!

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How to Make Homemade Raisin Bran Muffins

Try out these very moist and delicious muffins the next time your making a nice breakfast or brunch.