Best Hodgson Mill Oven Ready Bran Muffins Recipes

Hodgson Mill's Oven-Ready Bran Muffins image

Provided by Renegade Chef

Time 25m

Yield 24 muffins

Number Of Ingredients 9

Steps:

Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
In a separate bowl blend sugar and butter.
Measure and combine flour, baking soda, and salt.
Combine the moist bran with the beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and the flour, soda and salt.
Stir until well blended.
At this point you can place the batter in the fridge for future use or bake at once.
When preparing to bake, preheat oven to 400 degrees.
Stir batter well and spoon into prepared muffin tins.
Bake 15 minutes.
Keep remaining mixture in airtight container for 2 to 4 weeks.

Nutrition Facts : Calories 145.9, Fat 4.8, SaturatedFat 2.7, Cholesterol 26.5, Sodium 266.2, Carbohydrate 24.6, Fiber 3.5, Sugar 9.9, Protein 3.7

Hodgson Mill Oven Ready Bran Muffins Recipe - (4/5) image

Provided by á-5925

Number Of Ingredients 9

3 C unprocessed wheat bran
1 C boiling water
1 C brown sugar
1/2 C butter or margarine
2 1/2 C flour (I use whole wheat if I have it)
2 tsp baking soda
1 tsp salt
2 eggs, beaten
2 C buttermilk (don't substitute!)

Steps:

Mix 1 C wheat bran with 1 cup boiling water (I add my butter or marg to this to make it easier); stirl and let water absorb into bran. In separate bowl blend the rest of the ingredients then add in the moistened bran. Stir until well blended. Place in refrigerator for future use or bake at once. When preparing to bake, preheat oven to 400. Stir batter well and spoon into greased muffin tins. Bake 15 minutes. Keep mixture in airtight container for 2-4 weeks. Don't be alarmed with discoloration of batter once it has been in the refrigerator. This is normal. Just stir batter before use.