I need a 3-bran muffin recipe...Please?

Question

My step-mom used to have a Bran Muffin recipe involving 3 types of bran cereal. You would make alot so you could scoop out what you needed when you needed it. It would last for about 6 weeks in the fridge and the longer that it was in the fridge the better it was. Does anyone happen to have this recipe? We've been looking for it all over the place!

Answer 1

This one has two cereals, but you could play with the amounts to use three you like.  :)  Stores well in fridge.

Ing:

    * 2 cups raisin bran cereal

    * 4 cups whole bran cereal

    * 2 cups boiling water

    * 1 cup shortening

    * 3 cups white sugar

    * 4 eggs

    * 4 cups buttermilk

    * 5 cups all-purpose flour

    * 5 teaspoons baking soda

    * 1 1/2 teaspoons salt

Dir:

   1. Mix cereal and boiling water together in a metal bowl, and allow to cool.

   2. Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.

   3. When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

Answer 2

GINGER PEAR BRAN MUFFINS

Makes about 12 large muffins

2 cups  wheat bran

1 cup  oat bran

1 cup  whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

2/3 cup  yogurt

1/3 cup  canola oil

2/3 cup  honey

1 teaspoon  vanilla extract

2 cups peeled & mashed very ripe pears (about 3 pears or 17 oz)

or 2 15-oz cans of pears, drained and mashed + 1/3 cup of the pear syrup

1/2 cup finely chopped candied ginger, preferably uncrystallized

Procedure:

Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan or line cups with paper liners.

Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, yogurt, canola oil, honey, and vanilla in a small bowl and mix well. Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.

Gently stir in the pears and candied ginger.

Generously fill muffin cups with batter. Use an icecream scoop to fill tins, makes every muffin the same size.  Bake until a toothpick inserted in the center comes out clean, about 25 to 28 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.

Store muffins in an airtight container for up to 3 days or freeze.

WHOLE WHEAT,OATMEAL, AND RAISIN MUFFINS

Yield:  12 servings

Ingredients:

1 cup whole wheat flour (about 4 3/4 ounces)

1/4 cup granulated sugar

1/4 cup packed brown sugar

2 tablespoons untoasted wheat germ

2 tablespoons wheat bran

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups quick-cooking oats

1/3 cup chopped pitted dates

1/3 cup raisins

1/3 cup dried cranberries

1 cup low-fat buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

1 large egg, lightly beaten

1/2 cup boiling water

Cooking spray

Preparation:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients  in a large bowl, stirring with a whisk. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.

Preheat oven to 375°.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

RAISIN BRAN FLAXSEED MUFFINS

Makes 12 muffins.

1 c. quick oatmeal

1 c. flour

1 c. all bran cereal

1/3 c. sugar

1 egg

1 tsp. salt

1/3 c. flax seeds

1 tsp. baking soda dissolved in 1 c. milk

1 c. raisins

1 c. water

Boil raisins in water for approximately 5 minutes; mix all other ingredients together. Add raisins and water to mixture, stir well and pour into greased muffin tin bake for 30 minutes at 350°F.

Generously fill muffin cups with batter. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.

Enjoy them plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam.  Store muffins in an airtight container for up to 3 days or freeze.

hope these help.              good luck and enjoy.

Answer 3

Bran Muffins

INGREDIENTS (Nutrition)

    * 1 cup all-purpose flour

    * 1 cup whole wheat flour

    * 1 1/2 cups wheat bran

    * 1/2 teaspoon salt

    * 1 1/4 teaspoons baking soda

    * 6 tablespoons molasses

    * 2 cups buttermilk

    * 1 egg, beaten

    * 3 tablespoons butter, melted

    * add to recipe box Add to Recipe Box

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DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.

   2. In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.

   3. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Answer 4

is this it?

THREE-GRAIN MUFFINS

1 c. bran flakes cereal

1 c. dry (uncooked) oatmeal

1 c. whole wheat flour

1 tbsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1 c. skim milk

1/4 c. egg substitute

3 tbsp. molasses

1 tbsp. vegetable oil

1 c. applesauce

1 1/2 med. apples, chopped

Preheat oven to 400 degrees. Combine bran flakes, oatmeal, whole wheat flour, baking powder and spices in a large bowl.

In a separate bowl, mix the remaining ingredients and add to the dry cereal mixture. Stir contents just until moist.

Coat 12 muffin tins with vegetable spray and divide batter equally among them. Bake 20-25 minutes or until lightly browned.