owest position.
Spray 12 muffin cups with non-stick cooking
Sift together flour, sugar, baking powder and salt; set aside. In large mixing bowl, combine All-Bran and milk.
Let stand 5 minutes.
Add egg and oil; mix well.
Add grated carrot; fold in. Pour mixture evenly into 12 muffin tins.
Sprinkle a little sugar over each muffin.
Bake at 400\u00b0 for about 20 minutes.
Sift together flour, baking powder, salt and sugar.
Measure All-Bran and milk into a bowl; stir to combine and let stand 1 to 2 minutes or until most of moisture is absorbed.
Add eggs and shortening and beat well.
Add All-Bran mixture to flour mixture, stirring only until combined.
Fill greased muffin pan.
Bake at 400\u00b0 for about 25 minutes or until muffins are golden brown.
Mix the first two ingredients; set aside and cool.
Add the oil.
Combine the eggs, sugar, buttermilk, flour, soda and salt. Mix. Combine the two mixtures.
Add the remaining All-Bran.
Spray muffin pans.
Bake at 400\u00b0 for 15 to 20 minutes.
Also will keep 7 or 8 days in refrigerator.
Pour boiling water over Nabisco 100% bran.
Let stand.
Cream sugar and shortening.
Add eggs, buttermilk, salt and soda.
Fold in flour, Kellogg's All-Bran and then the 100% bran mixture.
Add raisins or dates if desired.
Stir together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minute or until cereal softens.
Add egg, applesauce, and banana (if using). Beat well.
Add flour mix, stirring only until combined.
Portion batter evenly into 2 1/2-inch muffin-pan cups coated with cooking spray.
Bake at 400\u00b0 about 20 min or until lightly browned. Serve warm.
Mix milk, brown sugar, All-Bran and FruitBits (or raisins) in large bowl.
Let sit for 2 hours.
After 2 hours, mix in self-rising flour.
Grease a 9x5x3 loaf pan or put paper liners in muffin tin.
Spoon batter into loaf pan or into muffin cups 3/4 full.
For bread, bake at 350 degrees Fahrenheit for 1 hour and 10 minutes.
For muffins bake 20-25 minutes.
Put All-Bran and Shredded Wheat in a bowl and pour 1/2 cup boiling water over it; let stand.
Cream together margarine, sugar and eggs.
Combine dry ingredients (salt, baking powder, flour and baking soda).
Slowly add dry ingredients to creamed mixture, then add buttermilk, moist cereal, dates and raisins.
Blend well. Fill desired amount of muffin tins 3/4 full.
Bake at 350\u00b0 for 15 to 20 minutes.
Excess batter will keep a few weeks or bake all muffins and freeze.
Pour boiling water over Bran Flakes and let soak.
In a separate bowl, cream Crisco and sugar.
Add eggs, one at a time, and beat well.
Add buttermilk and \"water-bran\" mixture.
Add sifted dry ingredients and beat well.
\"Fold in\" All-Bran.
Put in tightly covered container and store in fridge.
Keeps as long as 6 weeks.
Soften All-Bran in 1/2 of the milk.
Add shortening, molasses and remaining milk.
Add flour, soda, baking powder, salt and raisins.
Bake at 350\u00b0 for 20 minutes in 12-cup muffin tin.
Stir flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minutes or until softened. Add.
egg and oil. Beat well. Add flour mixture, stirring only until combined.
Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with.
cooking spray. Bake at 400 degrees for about 15-20 mins or until lightly browned.
Serve warm. Yield: 12 muffins.
This from the All-Bran cereal box!
Mix shortening, eggs and buttermilk.
Add All-Bran which has been soaked in the boiling water for a few seconds.
Add sifted dry ingredients and the 100% Bran.
Store in covered jars.
Will keep in the refrigerator up to 6 weeks.
Bake at 400\u00b0 for 25 minutes.
Yields 4 quarts.
One quart makes 18 muffins.
Blend flour, sugar, baking powder and salt; set aside.
In a large mixing bowl, combine the All-Bran and the milk; let stand until cereal softens.
Blend in the egg and vegetable oil; beat well.
Add the flour mixture, stirring only to combine the ingredients.
Pour batter into a muffin pan.
Bake at 400\u00b0 for about 20 minutes or until done.
Put egg, sugar, oil, molasses, All-Bran and milk into mixing bowl and let stand 20 to 30 minutes.
Sift remaining ingredients and add to bran mixture.
Mix only until moistened.
Fill prepared muffin cups 2/3 full.
Bake at 400\u00b0 for 25 to 30 minutes.
Pour 2 cups boiling water over All-Bran and let stand.
Cream sugar and Crisco.
Add eggs and beat.
Add buttermilk and beat. Sift flour, soda and salt.
Pour boiling water over Nabisco 100% All-Bran.
Cream Crisco, white sugar, well beaten eggs, buttermilk and Kellogg's All-Bran. Sift together flour, soda and salt.
Add to creamed mixture; stir well.
Fold in soaked bran.
Bake in greased tins for 15 to 18 minutes at 400\u00b0.
Mix the Nabisco All-Bran and boiling water together; cool. Cream the sugar and oil.
Add the eggs to the cream mixture.
Add Kellogg's All-Bran and the cooled Nabisco All-Bran.
Sift together and add the flour, salt and soda.
Alternately add flour mixture and the buttermilk; mix well.
Add by hand the white raisins. Mix all together.
Store, covered, in refrigerator 3 to 4 days before baking.
Fill cups 2/3 full.
Bake at 400\u00b0 for about 17 to 20 minutes.
Makes 6 dozen.
Scald 1 cup All-Bran in boiling water; add raisins (if desired).
Add this to sugar, 2 cups All-Bran, shortening, eggs, flour and salt in a large bowl.
Mix in other bowl, buttermilk and soda; mix well.
Add to other ingredients.
Add raisins and bran; beat this well but only by hand.
Put in airtight container.
Put in refrigerator.
Don't stir again.
When you want muffins, use cupcake baking shells.
Fill 2/3 full.
Bake at 400\u00b0 for 25 minutes.
Return remaining batter to refrigerator until needed.
Mix all-bran and boiling water and cool.
Add shortening, sugar, eggs and buttermilk to cooled bran mix.
Beat well! Add flour, soda, salt and bran flakes, Bran Buds or rolled oats; mix well.
Store in large container in refrigerator.
Keeps 2 or 3 weeks.
Bake in 400\u00b0 oven for 20 minutes.
In a small bowl, stir together All-Bran and hot water.
Set aside.
In large bowl, beat egg substitute and 1/2 cup skim milk. Add reserved All-Bran mixture, remaining milk and next 5 ingredients; stir until well combined.