Best Ready Bake Bran Muffins Recipes

Microwave Ready Bake Bran Muffins image

Provided by BAPitotti

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.

READY BAKE BRAN MUFFINS image

Yield 24-30 muffins

Number Of Ingredients 10

3 cups whole bran cereal
1 cup boiling water
2 eggs, lightly beaten
2 cups buttermilk or plain yogurt or an appropriate equivalent of powdered buttermilk and water
1/2 cup salad oil
(Optional) 1 cup raisins, currants, chopped pitted dates, or chopped pitted prunes
2 1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
2 1/2 cups all purpose flour, unsifted

Steps:

In a larger bowl, mix bran cereal with boiling water, stirring to moisten evenly. Set aside until cool, and then add eggs, buttermilk (or substitute), oil, and optional fruit. Blend well. In a separate bowl, stir together soda, salt, sugar, and flour until thoroughly blended, then stir into bran mixture. To store for later use: refrigerate batter in tightly covered containers for as long as 2 weeks and bake muffins at your convenience. Stir batter to distribute fruit evenly before using. Spoon batter into greased 2 1/2"" muffin cups, filling each cup 2/3 full. Bake in 425 oven for 20 minutes or until top springs back when lightly touched.