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!
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.
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.
OT buttermilk together with the All Bran cereal, and let stand for
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.
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.
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.
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 large bowl, put the baking powder and flour. In a smaller bowl, mix the beaten egg, the All Bran, the milk, mashed banana, and the vegetable oil. Let this mixture soak for five minutes and then add to first mixture. Mix together and then add walnuts and raisins. Bake in a preheated 350 degree oven for 20 minutes.
Pour boiling water over All-Bran cereal.
Cover and set aside. In another bowl, mix sugar, eggs, buttermilk, Crisco, flour, salt and soda.
Add soaked bran and stir.
Place in covered container in refrigerator for up to 6 weeks.
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.
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.
bowl, combine the 100% Bran cereal with the boiling water
lour and salt. Stir in All-Bran and Bran Flakes. Add raisins and
Combine 2 cups boiling water over All-Bran cereal.
Let cool. Cream shortening and sugar.
Add eggs.
Add alternately the wet and dry ingredients.
Bake muffins at 400\u00b0 for 15 to 18 minutes. Batter will keep in refrigerator indefinitely.
Mix Nabisco 100% Bran with boiling water; set aside.
Cream Crisco, sugar and eggs; then add buttermilk.
Add water/bran mixture.
Sift flour with soda and salt; add to mixture.
Add All-Bran.
Bake in greased muffin tins at 400\u00b0 for 20 to 25 minutes.
Large muffins will take longer.
This recipe makes 1 gallon and will keep several weeks in refrigerator.
Stir Nabisco Bran into the boiling water and
Pour boiling water over the 100% Bran.
Cool.
Mix salt, soda, flour and All-Bran.
Cream Crisco and sugar well and add beaten eggs, buttermilk and the cooled bran.
Add the dry ingredients to creamed mixture.
Add raisins or dates, if desired.
Bake in greased or lined muffin tins at 400\u00b0 for 15 to 20 minutes.
Batter can be stored in covered container in refrigerator for up to 3 weeks, letting you bake as many as you wish.
This recipe will make about 3 dozen muffins.