Best 4 Close To Mimis Honey Bran Muffins Recipes

In pursuit of the delectable, yet elusive flavor of Mimi's Honey Bran Muffins, countless baking enthusiasts have embarked on a culinary quest to replicate these beloved treats in their own kitchens. This comprehensive guide aims to provide aspiring bakers with the necessary knowledge and techniques to achieve muffin perfection, offering a curated selection of recipes that come tantalizingly close to matching the original. Whether you're a seasoned baker or just starting your baking journey, this article will guide you towards creating irresistibly moist, flavorful, and aromatic honey bran muffins that will transport your taste buds to the realm of the divine.

Let's cook with our recipes!

CLOSE TO MIMI'S HONEY BRAN MUFFINS

Close to Mimi's Honey Bran Muffins image

I have been trying to find a recipe that would be close to the muffins at Mimi's restaurant. This one is the closest I have found and they ARE yummy. Found at Cooks.com. If you don't have buttermilk, just put two teaspoons apple cider vinegar in two cups regular milk and let stand for 15 minutes.

Provided by CoolMonday

Categories Breads

Time 45m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
1/2 cup white sugar
1/2 cup dark brown sugar, packed
5 tablespoons honey
3 tablespoons boiling water
3 cups dates, pureed in food processor or 3 cups prunes, pureed in food processor. Measure before processing
1/2 cup honey
1/3 cup vegetable oil
3 large eggs
2 cups buttermilk
1 cup wheat bran
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt

Steps:

Preheat oven to 375.
GLAZE.
Cream butter with sugars until light and fluffy.
Beat in honey and water.
Using a brush, coat bottom and sides of muffin tins.
MUFFINS.
Mix fruit, honey and oil until smooth.
Beat in eggs, then buttermilk and bran.
Sift flour, baking soda and salt together.
Add to mixture and beat until just combined.
Fill tins 3/4 full.
Bake for 20 - 25 minutes until springy to the touch.
Cool for 2 minutes then invert on rack to cool completely.

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

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

Tips:

Use fresh ingredients to ensure the best flavor and texture of your muffins.
Make sure to measure your ingredients accurately. Using too much or too little of an ingredient can affect the final outcome of your muffins.
Do not overmix the batter. Overmixing can result in tough, dense muffins.
Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
Bake the muffins at the correct temperature and for the correct amount of time. Underbaking or overbaking can result in dry, crumbly muffins.
Let the muffins cool completely before frosting or serving. This will help to prevent the frosting from melting.

Conclusion:

By following these tips, you can create delicious honey bran muffins that are perfect for breakfast, lunch, or a snack. These muffins are moist and flavorful, with a crispy exterior and a tender interior. They are also a good source of fiber and other nutrients. So next time you are looking for a healthy and satisfying treat, give these honey bran muffins a try.