edium size mixing bowl, combine bran cereal, egg, milk and pepper.
Stir bran cereal and milk together; let stand 1 to 2 minutes. Add egg, oil and honey.
Beat well.
Stir remaining ingredients together in separate bowl.
Add to liquid mixture and stir only until mixed.
Pour into greased muffin tins.
Bake at 400\u00b0 for 20 to 25 minutes.
Preheat oven to 400\u00b0
(hot).
Grease
muffin tins; stir bran cereal and milk together
in
a bowl.
Let stand a minute or two; add egg, oil and honey, and beat well.
Stir remaining ingredients together until well
mixed.
Add to liquid mixture and stir only until mixed.
Put
into muffin tins.
Bake about 20 to 25 minutes or
until
lightly
browned.
Makes 12 medium sized muffins.
bowl, combine the 100% Bran cereal with the boiling water and
edium-size bowl, combine the bran cereal and buttermilk. Let stand until
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.
Beat together banana, egg substitute, applesauce, bran cereal, and vanilla.
Set aside.
In another bowl, mix whole wheat flour, all purpose flour, baking powder, baking soda, salt, and sugar.
Combine wet and dry ingredients, sitrring only until moistened.
Spoon batter into greased loaf pan.
Bake at 340 degrees for 50 minutes to 1 hour or until a toothpick comes out clean.
Renmove from oven and cool in pan for 5 minutes.
Remove from pan.
Cool completely before slicing.
ell combined.
Add flour, bran cereal, baking powder, bakng soda, pumpkin
Mix oil, sugar, eggs
and
Raisin Bran cereal in a very large bowl.
Sift flour, salt and baking soda alternately with buttermilk.
Bake at 400\u00b0
for
25\tminutes
in greased muffin tin.
Batter keeps 4 to 6 weeks in refrigerator.
nd blend.
Mash the bran cereal (not flakes) and mix with
In large bowl, soak raisin bran cereal in milk for 10 minutes.
Add egg, oil, and vanilla. Mix well.
Add flour, wheat germ, flax seed, sugars, baking powder, and salt.
Mix just until moistened. Batter will be a little lumpy.
Spoon mix into 12 greased muffin tins, filling each only 1/3 full.
Sprinkle filling onto each muffin tin.
Spoon rest of mix into muffin tins, filling until tins are 2/3 full.
Sprinkle topping over muffins.
Bake at 400\u00b0F for 20 minutes, or until done.
Enjoy! These freeze well.
he 1/2 cup All Bran cereal with boiling water; let stand
Sift together baking soda, flour and salt.
Pour boiling water over whole bran cereal and set aside.
Cream together sugar and shortening in a 6-quart bowl until light.
Add eggs and beat well. Blend in buttermilk, bran buds and the soaked whole bran cereal. Add sifted dry ingredients.
Mix well.
Store in tightly covered container in refrigerator.
Batter will keep up to 6 weeks.
Makes enough for 5 dozen muffins.
To bake muffins, fill greased muffin pan cups 2/3 full.
Bake at 400\u00b0 for about 20 minutes.
Add 2 cups bran cereal to the boiling water.
Set aside.
Cream shortening and sugar in large bowl of mixer.
Add eggs; beat well. Add buttermilk and scalded bran cereal.
Sift flour, baking soda and salt together.
Add dry ingredients to liquid mixture.
You will have to transfer to larger bowl when adding dry ingredients. Stir in remaining bran cereal and raisins.
Bake in greased muffin tins for 15 to 20 minutes in a 350\u00b0 to 400\u00b0 oven.
Sift together baking soda, salt and flour.
Mix thoroughly the oil, sugar and 100% bran cereal; add water and let cool.
When mixture is cool, add eggs, one at a time, beating well after each. Add buttermilk and bran cereal; beat well.
Add flour, soda and salt.
Stir in raisins and All-Bran cereal.
Store in refrigerator for 12 hours before using.
Will keep 3 weeks.
Use as needed.
Do not stir before using; spoon into muffin tins, filling about 1/2 full.
Bake at 350\u00b0 about 20 minutes, or until done.
Sift flour, soda and salt together.
Pour boiling water over whole bran cereal and set aside.
Cream sugar, shortening in large bowl until ligtht, add eggs and beat well. Blend in buttermilk, bran buds, and soaked whole bran cereal.
Add sifted ingredients and mix well (don't overmix).
Store tightly covered in refrigerator for up to six weeks.
To make muffins, fill greased or paper-lined muffin tins 2/3 full.
Bake in pre-heated 400* oven about 20 minutes. Makes 5 dozen muffins total.
Mix the 2 cups bran cereal and boiling water. Let stand. Cream sugar and shortening. Sift together dry ingredients. Add eggs, one at a time, to shortening mix. Beat well after each addition. To this, add buttermilk and remaining 4 cups bran cereal. Stir in bran-water mixture. Add dry ingredients. Fold until moist. Spoon into greased muffin tins. Bake at 375\u00b0 for 20 minutes. Makes 96 muffins.
ith paper liners.
Mix bran cereal and buttermilk together in a
In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Combine and let stand Bran Buds and boiling water.
Cream sugar, margarine, eggs, then add buttermilk, flour sifted with baking soda, salt and All-Bran cereal.
Add first mixture of bran buds and boiling water and combine with second mixture.