Best Microwave Ready Bake Bran Muffins Recipes

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SIX WEEK BRAN MUFFINS



Six Week Bran Muffins image

This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!

Provided by Dee

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Yield 216

Number Of Ingredients 10

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

Steps:

  • In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
  • Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
  • Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g

REFRIGERATOR BRAN MUFFINS



Refrigerator Bran Muffins image

These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.

Provided by TKDANIELSON

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 35m

Yield 72

Number Of Ingredients 10

4 cups bran flakes cereal
2 cups wheat bran cereal (such as Kellogg's® All-Bran®)
2 cups boiling water
2 ½ cups white sugar
1 ½ cups shortening
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
  • Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
  • Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
  • Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
  • Spoon batter evenly into prepared muffin pan.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g

MICROWAVE READY BAKE BRAN MUFFINS



Microwave Ready Bake Bran Muffins image

These muffins make a great addition to any breakfast. They are easy to prepare ahead and batter will stay fresh in the refrigerator for up to six weeks.

Provided by BAPitotti

Categories     Quick Breads

Time 20m

Yield 36-48 muffins

Number Of Ingredients 10

3 cups Kellogg's all-bran cereal, original
1 cup water, boiling
2 eggs, slightly beaten
2 cups buttermilk
1/2 cup canola oil
1 cup raisins (optional) or 1 cup craisins (optional)
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sugar
2 1/2 cups flour

Steps:

  • In a large bowl, mix bran cereal with boiling water to soften cereal.
  • Add remaining ingredients and stir well.
  • To store in refrigerator, place in air-tight container.
  • To bake in microwave, place baking cups in a microwavable muffin pan.
  • Fill baking cups half-full with batter.
  • Bake on high in microwave for approximately 45 seconds per muffin. Do not over cook. (Time will need to be adjusted per your microwave.).
  • Serve muffins warm.

MICROWAVE BRAN MUFFINS



Microwave Bran Muffins image

I got this recipe from the Recipe Cottage. I am posting it per a request. I have not tried these, but they sound good! Prep time is a guess.

Provided by keen5

Categories     Quick Breads

Time 21m

Yield 1 Batch of Batter

Number Of Ingredients 10

1/2 cup water
1 1/4 cups natural bran
1 3/4 ounces butter
1 egg
1/2 cup brown sugar
3/4 cup plain yogurt
1 1/4 cups flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chopped raisins

Steps:

  • Place water in a suitable microwave bowl.
  • Heat until boiling (about1 minute).
  • Add bran and butter and stir until butter is melted and bran softened.
  • Beat in sugar and egg.
  • Blend in remaining ingredients.
  • Spoon into double paper patty cases or paper lined.
  • muffin cups.
  • The batter for this recipe may be kept in a covered bowl in the refrigerator for about 4 weeks.
  • To cook, allow 30 seconds on high.
  • per muffin (dough at room temperature) or 45 seconds per muffin (refrigerated dough).
  • Tested in a 600-700 watt oven, for 500 watt.
  • oven allow 15 seconds extra for every minute of cooking.

Nutrition Facts : Calories 1936.6, Fat 56.7, SaturatedFat 31.6, Cholesterol 342.1, Sodium 2832.8, Carbohydrate 348.4, Fiber 28.9, Sugar 169.9, Protein 41.3

MICROWAVE BRAN MUFFINS



Microwave Bran Muffins image

Number Of Ingredients 10

1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup All-Bran® Original or All-Bran® Bran Buds®
2 tablespoons firmly packed brown sugar
1/3 cup plus 1 tablespoon fat-free milk
1 egg
1 tablespoon vegetable oil
12 paper baking cup liners

Steps:

  • 1. Stir together flours, baking powder and salt. Set aside. 2. In medium mixing bowl, combine KELLOGG'S ALL-BRAN cereal, sugar and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Line six microwave-safe muffin-pan cups with two paper liners each. Spoon batter evenly into muffin cups.3. Microwave at HIGH 3 minutes, rotating pan 1/2 turn after 1 1/2 minutes. Remove muffins from muffin-pan cups. Serve immediately. NOTE: Microwave cooking times may vary. Microwave muffins have a different texture than conventionally baked muffins so texture may seem slightly less tender.

Nutrition Facts : Nutritional Facts Serves

SIX-WEEK BRAN MUFFINS



Six-Week Bran Muffins image

I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 dozen.

Number Of Ingredients 8

4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

Steps:

  • In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

Nutrition Facts :

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