Best 5 Buttermilk Bran Muffins Recipes
Buttermilk bran muffins are a classic breakfast treat that is both delicious and nutritious. They are made with a combination of buttermilk, bran cereal, and other wholesome ingredients, resulting in a moist and flavorful muffin that is packed with fiber and protein. Whether you are looking for a quick and easy breakfast option or a satisfying snack, buttermilk bran muffins are a great choice. With their simple ingredients and straightforward preparation, they are a perfect recipe for both novice and experienced bakers alike. So, gather your ingredients and preheat your oven, because it's time to indulge in the goodness of homemade buttermilk bran muffins!
Here are our top 5 tried and tested recipes!
BUTTERMILK BRAN MUFFINS
From Greenbush, Michigan, Anita Kay Brown shares these moist, sweet muffins with a decadent taste. She writes, "Over the years, I've altered the recipe to reduce sugar and fat. Even after the changes, they're always a hit!"
Provided by Taste of Home
Time 35m
Yield 22 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
REFRIGERATOR BUTTERMILK BRAN MUFFINS
This recipe came from my Canadian Living Cookbook.I have made these muffins for years and my family loves them and they're good for you. You can store the batter in the fridge for up to two weeks and make fresh muffins anytime you want. Use any bran cereal that is labelled all-bran or 100% bran; do not use bran flakes.
Provided by bert2421
Categories Quick Breads
Time 35m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- In very large bowl, combine bran and bran cereal.
- Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
- In another very large bowl, cream shortening with sugars.
- Beat in eggs one at a time.
- Add bran mixture to creamed mixture, stirring until blended.
- Mix together flour, soda and salt; add raisins.
- Add to bran mixture, stirring until evenly mixed.
- Cover tightly with foil and refrigerate at least 24 hours.
- To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
- Bake in 375 oven for 20-25 minutes.
- Make as many muffins as you wish, then return remaining batter to refrigerator.
- Batter will thicken considerably, but don't stir it before spooning it out.
- Recipe makes about 5 dozen muffins; it may be halved successfully.
- Baked muffins freeze well.
BUTTERMILK BRAN MUFFINS
The first time I had these I was 9 and staying at someone's house. When the lady said she was making Bran Muffins for breakfast I was pretty sure I was going to have a miserable meal. Boy was I wrong!! These are fantastic! I usually cut back on the sugar some as they are a bit on the sweet side if made according to the recipe. The batter keeps very well in the refrigerator, for a week or so, so you can bake fresh each morning as many muffins as you need. If you are watching your fat intake, try my Recipe #101631.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 27m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
- Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
- Best served warm with or without butter.
- *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.
Nutrition Facts : Calories 149.2, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.3, Sodium 256.4, Carbohydrate 23.6, Fiber 2.4, Sugar 10.3, Protein 3.3
LOW FAT (BUT TASTY!) BUTTERMILK APPLE BRAN MUFFINS WW FRIENDLY
A healthier variation of my Recipe #101530. I have found they are a perfect WW 2 Points Plus snack after a workout. (They are 3 points plus with the oats added.) They also are very good for keeping your system regular when you are limiting your fat intake. ;) You can keep the batter in the refrigerator for several days and bake them as you need them, but they also freeze really well. (If you don't have fat free buttermilk, place 2 Tbls. of vinegar or lemon juice in a measuring cup then add low fat milk until it totals 2 cups altogether.) Sometimes I get bored with the original plain muffins and add some or all of the optional ingredients. I've also started adding 1 cup of old fashioned oats to mimic nuts in the muffins. They are delicious with WW's cream cheese on them too. PLEASE NOTE: wheat bran is NOT cereal. I buy mine at the bulk food store, and it looks like sawdust. Oat bran can be used in its place but the muffins aren't as tasty IMHO.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 27m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Mix dry ingredients in bowl. Add the applesauce, buttermilk, eggs and molasses; mix well. Gently mix in chopped apple.
- Bake in greased muffin pan at 350°F for 15-17 minutes or until tests done with a toothpick.
BUTTERMILK BRAN MUFFINS
Steps:
- 1. Mix together cereal, oil and raisins. Pour on boiling water and let stand while preparing other ingredients (at least 10 minutes) 2. Combine flour, sugar, soda and salt 3. Lightly beat eggs and mix with buttermilk. Add to cereal mixture; beat well 4. Add flour mixture, stirring only until combined Let stand at least 15 minutes before baking. Do not stir. 5. Spoon batter into greased or paper-lined muffin cups, filling about 3/4 full. Bake at 400F about 20 minutes or until browned.
Tips:
- Use fresh buttermilk for the best flavor and texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make sure your baking soda is fresh. Old baking soda will not react properly and your muffins will not rise.
- Do not overmix the batter. Overmixing will make the muffins tough.
- Fill the muffin cups only 2/3 full. Overfilling will cause the muffins to rise too much and overflow.
- Bake the muffins in a preheated oven. This will help them rise evenly.
- Do not open the oven door during baking. This will cause the muffins to fall.
- Allow the muffins to cool for a few minutes before removing them from the pan.
Conclusion:
Buttermilk bran muffins are a delicious and healthy breakfast option. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect buttermilk bran muffins every time.
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