Best 6 Fran Marys Bran Muffins Recipes
**Indulge in the Wholesome Goodness of Bran Muffins: A Culinary Journey Through Fran and Mary's Treasured Recipes**
Embrace the delightful aroma of freshly baked bran muffins, a classic breakfast treat that has captivated taste buds for generations. These delectable muffins, brimming with the goodness of bran, oats, and a symphony of spices, offer a symphony of flavors and textures that will tantalize your senses. Embark on a culinary journey as we explore the diverse collection of bran muffin recipes curated by Fran and Mary, each promising a unique taste experience. From the classic simplicity of the Original Bran Muffins to the decadent indulgence of Chocolate Chip Bran Muffins, these recipes cater to every palate and preference. Prepare to be enchanted by the nutty crunch of Bran Muffins with Nuts, the zesty zing of Lemon Bran Muffins, and the irresistible allure of Blueberry Bran Muffins bursting with juicy berries. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide a step-by-step guide to muffin-making success. So, gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together!
BRAN MUFFINS
These moist, flavor-packed Bran Muffins are a classic and this recipe is the best ever!
Provided by Shauna Sever - Midwest Made
Categories Muffins
Number Of Ingredients 11
Steps:
- Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.
- In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.
- Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.
- Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 254 calories, Sugar 18.1 g, Sodium 398.1 mg, Fat 9.2 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 1.7 g, Protein 4.5 g, Cholesterol 21.3 mg
CLASSIC BRAN MUFFINS
A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
Provided by Janet Kalman Villada
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g
REFRIGERATOR BRAN MUFFINS
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
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
FRAN & MARY'S BRAN MUFFINS
Know alot of people that need some bran in their life? This makes 60, so share and share alike. The mix can be stored in the fridge for 3 weeks if 60 at once is too many for you.
Provided by Hill Family
Categories Breads
Time 50m
Yield 60 muffins
Number Of Ingredients 11
Steps:
- In a large bowl mix baking soda, water and buttermilk.
- In a seperate bowl cream together shortening, sugar, eggs and salt.
- Add the cream mixture to the liquid mixture.
- Stir in bran cereal and flakes. Mix well.
- Add either dates or raisens or nuts. You can add dates/raisens and nuts.
- These muffins must be mixed and then stored for at least 12 hours before baking them. Be sure to store in an airtight container.
- Stir mixture before putting them in muffin pans. Bake 15-20 min at 375 degrees.
- These keep for 3 weeks in the fridge.
Nutrition Facts : Calories 125.2, Fat 4.2, SaturatedFat 1.1, Cholesterol 14.8, Sodium 182.3, Carbohydrate 20.8, Fiber 1.6, Sugar 10, Protein 2.6
BLUEBERRY BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
MARY'S OAT BRAN MUFFINS
These are a very tasty, dense and moist muffin...A breakfast in themselves. You can use Whole Grain Total cereal in place of the bran flakes. This recipe is from my best friend up in Erie, PA. My recipe card is dated 1986.
Provided by Deely
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Stir all ingredients together.
- Bake at 350* about 20 minutes or until they spring back to touch.
- NOTE: This batter can be stored in the fridge for up to 2 weeks.
Nutrition Facts : Calories 313.1, Fat 10.3, SaturatedFat 1.6, Cholesterol 1.6, Sodium 699.4, Carbohydrate 50.4, Fiber 2.4, Sugar 21.5, Protein 5.9
Tips:
- Use fresh, ripe bananas. This will help ensure your muffins are moist and flavorful.
- Don't overmix the batter. Overmixing can make your muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins at a moderate temperature. This will help prevent them from drying out.
- Don't overbake the muffins. Overbaking can make them dry and crumbly. Check the muffins for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the muffins are done.
Conclusion:
These bran muffins are a delicious and healthy way to start your day. They're packed with fiber, which can help keep you feeling full and satisfied. They're also a good source of potassium, which is important for maintaining a healthy blood pressure. And they're made with whole wheat flour, which is a good source of nutrients like B vitamins, iron, and magnesium. So next time you're looking for a healthy and satisfying breakfast option, give these bran muffins a try.
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