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Good bran muffin recipe

barb_roselover_in

14 years ago

I have been looking for a mix for bran muffins. Since there is just me, I don't want to make a large batch--in fact I gave my large muffin pan to my grandson when he got his apartment. I found one from Jiffy the other day, but I thought it was rather dry. Can anybody steer me the right direction? Thanks in advance.- Barb

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Comments (2)

grainlady_ks
14 years ago
The link below has a lot of recipes you may find useful, including one for bran muffins.

I make a lot of half-recipes these days, especially muffins. When you need half an egg you can lightly mix one whole egg and use half of it (save the rest in the refrigerator for something else, or it can be frozen). But my favorite product to use for 1/2 an egg is powdered whole eggs. I buy it in a #10 can, which equals 80-90 eggs. For 1/2 an egg I use 1 T. of the egg powder plus 2 T. water.

-Grainlady

Here is a link that might be useful: Saving Money with Homemade Convenience Mixes
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grainlady_ks
14 years ago
Source: MORE Make-A-Mix Cookery - by Karine Eliason, Nevada Harward & Madeline Westover

MOLASSES & BRAN MUFFIN MIX

1-cup dry buttermilk powder
1-1/2 c. whole wheat flour
1-1/2 c. unbleached all-purpose flour
2 T. baking soda
1 T. salt
1-1/4 c. packed brown sugar
6 c. whole-bran cold cereal (the brand that looks like worms)
6 T. molasses

In a large bowl, combine buttermilk powder, whole wheat flour, unbleached flour, baking soda and salt. Stir with a wire whisk to blend. Press brown sugar through a coarse sieve. Use a wire whisk to stir brown sugar into flour mixture until evenly distributed. Process whole bran cereal in blender 1 cup at a time until coarse crumbs form. Stir cereal crumbs into flour mixture. Slowly pour molasses over mixture while stirring with a wire whisk or with a heavy-duty mixer on low speed, until evenly distributed. Spoon into a 10-cup container with a tight-fitting lid. Attach lid. Label container with date and contents. Use within 12-weeks if stored at room temperature or within 6-months if stored in refrigerator or freezer. Makes about 10 cups.

Bran-Ana Muffins
(To make plain bran muffins, omit the banana and add one more egg.)

1 egg, slightly beaten
1 c. mashed bananas
1/4 c. vegetable oil
3/4 c. water
3 c. MOLASSES & BRAN MUFFIN MIX

Grease 12 large muffin cups. In a medium bowl, combine egg, mashed bananas, oil and water, beating with a wire whisk to blend. Add MUFFIN MIX all at once, stirring until just moistened. Batter will be lumpy. Let stand 10-minutes to soften bran. Preheat oven to 400-degrees F. Fill each prepared muffin cup 2/3 full with batter. Bake 15 to 20 minutes in preheated oven until golden brown and a wooden pick inserted in center comes out dry. Makes 12 large muffins.

Grainlady note: You can easily make half-recipes of both the mix and the muffins.
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