Best 4 Close To Mimis Honey Bran Muffins Recipes

Indulge in the delightful aroma of freshly baked muffins with our collection of "Close to Mimi's Honey Bran Muffins" recipes. These delectable treats are inspired by the classic Mimi's Cafe honey bran muffins, offering a perfect balance of sweetness and wholesome goodness. Our recipes cater to various dietary preferences, including gluten-free, sugar-free, and vegan options, ensuring everyone can enjoy these irresistible muffins. From the traditional honey bran muffins to creative variations like blueberry honey bran muffins and streusel-topped honey bran muffins, our collection has something for every muffin enthusiast. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey, creating muffins that will tantalize your taste buds and fill your home with cozy aromas.

Let's cook with our recipes!

HONEY BRAN MUFFINS - MIMI'S CAFE RECIPE - (3.7/5)

Honey Bran Muffins - Mimi's Cafe Recipe - (3.7/5) image

Provided by Niecer

Number Of Ingredients 21

Ingredients

DRY INGREDIENTS:
1 cup flour
1 cup wheat bran
4 teaspons dry milk powder
1/4 teaspon baking powder
1 teaspon baking soda
1/4 teaspon salt
WET INGREDIENTS:
1/3 cup brown sugar (it called for dark, but all I had was light)
1/4 cup honey
2 tablespoons molasses
1/4 cup vegetable oil
1 egg
1/2 cup water
2 tablespoons grated orange zest (the orange flavor is a little overpowering, I'd probably reduce this to 1 tablespoon or maybe even 2 teaspoons)
GLAZE:
3 tablespoons sugar
3 tablespoons brown sugar, packed
3 tablespoons butter (very soft or slightly melted - I put this whole mixture on top of the fridge while I did the rest and it worked really well)
2 tablespoons honey
2 teaspoons water

Steps:

Preheat oven to 350 degrees F. Distribute about 1 tablespoon of the Glaze into 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure) In a medium bowl (or one with a pour spout) mix all the dry ingredients. In a separate bowl (I didn't do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the "liquid" ingredients. Stir the liquids into the dry ingredients until just moistened. Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little. Immediately invert the baked muffins onto foil or wax paper to cool. I put mine on wax paper, and then enjoyed eating the caramelized rings on the muffin tin - if you make them, you'll know what I'm talking about.

HONEY BRAN MUFFINS

Honey Bran Muffins image

These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.

Provided by June M

Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes

Time 3h45m

Yield 20

Number Of Ingredients 10

Ingredients

2 cups pineapple juice
2 cups golden raisins
1 cup packed brown sugar
½ cup vegetable oil
½ cup honey
5 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 cups whole bran cereal

Steps:

In a small bowl, combine pineapple juice and raisins. Set aside.
In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 7.1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 308 mg, Sugar 29.9 g

HONEY-BRAN MUFFINS

Honey-Bran Muffins image

Enjoy these delicious honey and bran muffins made with Gold Medal® all-purpose flour - ready in 35 minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1/4 cup wheat bran
3 tablespoons boiling water
1/4 cup milk
1/4 cup honey
3 tablespoons vegetable oil
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Granulated sugar, if desired

Steps:

Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups; spray baking cups with cooking spray.
In small bowl, mix wheat bran and boiling water. In medium bowl, beat milk, honey, oil and egg with spoon until well mixed. Stir in bran mixture, flour, baking powder, cinnamon and salt just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with granulated sugar.
Bake 15 to 20 minutes or until golden brown and tops spring back when touched lightly in center. Immediately remove from pan to cooling rack.

Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 12 g, TransFat 0 g

MIMI'S DELICIOUS BRAN MUFFINS

Mimi's Delicious Bran Muffins image

These are delicious and freeze well as they make quite a few. I freeze them in individual baggies and then in a larger freezer ziplock bag. I got the recipe from one of my wonderful muffin books after trying others. They are nice and moist and taste good.

Provided by Mimi in Maine

Categories Quick Breads

Time 1h30m

Yield 30 muffins

Number Of Ingredients 10

Ingredients

2 cups of shreds of whole all-bran cereal
2 1/2 cups buttermilk
1/2 cup oil
2 eggs (beaten)
2 1/2 cups flour
1 1/2 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup raisins

Steps:

In a large bowl combine the cereal and buttermilk; mix well.
Let stand for 5 minutes till cereal is softened.
Blend in the oil and eggs.
Add the flour, sugar, soda, powder, salt, and raisins.
NOTE: Muffins should always be stirred in one direction only so as not to break down the batter.
Put paper liners in the tins and spray lightly with vegetable spray.
Fill 3/4 full.
Bake 400 degrees for 18-20 minutes.
The batter may be stored for up to a week in refrigerator, but I bake all of them at once and freeze them.
Yield: about 30 muffins.

Nutrition Facts : Calories 143.1, Fat 4.5, SaturatedFat 0.8, Cholesterol 14.9, Sodium 139.7, Carbohydrate 24.8, Fiber 1.6, Sugar 13.8, Protein 2.8

Tips:

Use fresh baking powder and baking soda. Old baking powder and baking soda can lose their potency, resulting in flat muffins.
Don't overmix the batter. Overmixing can result in tough muffins.
Fill the muffin cups about 2/3 full. Overfilling the cups can result in muffins that overflow and stick to the muffin tin.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can result in dry muffins.
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

This recipe is a great way to make delicious and moist honey bran muffins that are similar to the ones from Mimi's Cafe. With a few simple tips, you can easily make these muffins at home. They are perfect for breakfast, lunch, or a snack. So next time you are craving a honey bran muffin, give this recipe a try!