Best Big Batch Bran Muffins Recipes

Big Batch Bran Muffins image

Provided by Abby Girl

Categories Healthy

Time 45m

Yield 36 muffins

Number Of Ingredients 12

3 cups natural bran
3 cups all-bran cereal
2 cups boiling water
1 1/2 cups sugar
3 cups buttermilk
1 cup vegetable oil
1 cup molasses
4 eggs, beaten
5 cups flour
5 teaspoons baking soda
1 tablespoon salt
2 cups raisins (blueberries, nuts, dates or a combination of)

Steps:

In a bowl, combine the bran, cereal, boiling water and let sit for 30 minutes.
Combine the sugar, buttermilk vegetable oil, molasses, eggs in another bowl.
In another bowl, combine the flour, baking soda, salt and the raisins. Add the bran and cereal; stirring well to combine.
Add the dry ingredients to the flour mixture.
Bake in a 375°F oven for 25 minutes or until cooked.

Big Batch Bran Muffins image

Provided by BrotherAdso

Time 40m

Yield 24-36 Muffins, 36 serving(s)

Number Of Ingredients 17

1 (20 ounce) box Raisin Bran cereal or 8 -9 cups Raisin Bran cereal
2 cups buttermilk
2 cups skim milk
2 -2 1/2 cups whole wheat flour
2 -2 1/2 cups white whole wheat flour or 2 -2 1/2 cups all-purpose flour
1 1/2 cups brown sugar
1 1/2 cups sugar
4 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
1 1/4 teaspoons nutmeg
1 1/8 teaspoons allspice
5/8 cup vegetable oil
4 eggs
3 tablespoons molasses
4 tablespoons artificial vanilla flavoring

Steps:

Preheat oven to 400, prep a muffin tin.
Reserve 1/2 cup of skim milk and 1/2 cup buttermilk.
Mix remaining buttermilk and skim milk with cereal. Allow to sit through following steps.
Sift together sugar, brown sugar, flours, baking soda, baking powder, spices. Make sure everything is evenly mixed and distributed.
Beat together eggs, molasses, vanilla, oil, and the reserved milk from step one. Change the amount of oil as desired - these work well as both lowfat muffins and as high-rising, moist, munchy indulgent muffins with the full amount. 2/3 cup is a good compromise.
Add the flour-sugar dry mixture to the soaked bran flakes. Stir.
Add the oil-egg-milk wet mixture to the batter. Stir.
Add more raisins to taste, more whole wheat flour or milk to adjust consistency of batter.
Bake for 16-20 minutes per batch in the 400 degree oven.

Nutrition Facts : Calories 220.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 24.3, Sodium 315.8, Carbohydrate 41.9, Fiber 3.6, Sugar 23.9, Protein 4.9

BIG BATCH BRAN MUFFINS image

Provided by Josie-Lynn Belmont

Time 15m

Number Of Ingredients 11

Steps:

1. Soak the All Bran cereal in the boiling water until all the water is absorbed and the cereal is soft. Meanwhile cream the sugar and the Crisco, together. Add the eggs, and mix in the molasses. Add to the softened cereal. Add the buttermilk. Mix well. In another bowl, mix together the salt, flour and baking soda. Add to the Cereal mixture. Stir in the raisins. Mix well. Store in refrigerator.
2. I like to make this ahead, so that it gives the raisins time to soak in the batter, and soften. When ready to cook, preheat oven to 425°. Grease muffin tins, and pour batter in to about ¾ full. Bake for 18 minutes, or until muffins test done. (I check them after about 15 minutes, to make sure they don't get "over" done!)

Big Batch Bran Muffins image

Provided by YummySmellsca

Time P1DT30m

Yield 45 muffins, 45 serving(s)

Number Of Ingredients 19

5 cups wheat bran
1/4 cup ground flax seed
5 cups buttermilk
2 1/2 cups plain non-fat Greek yogurt
1 cup canola oil
1/4 cup maple syrup
2 tablespoons vanilla
1 teaspoon maple extract (optional)
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup Truvia, brown sugar baking blend (or 1 cup light brown sugar)
1 3/4 cups sugar
1/2 tablespoon salt
3 cups flour
2 1/2 cups whole wheat pastry flour
1 1/2 tablespoons baking soda
1 1/2 cups chopped dried fruit (I used cherries and apricots)
1 cup granola cereal (optional, I used Flax Plus® Pumpkin Flax Granola)
raw sugar, for topping (optional)

Steps:

In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge.
Stir in the sugars and salt until well blended.
Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
Heat oven to 375°F.
Bake for 30 minutes (fresh) or 35-40 minutes (frozen).