preheat oven to 375. grease muffin tin.
Combine sour cream, butter and egg. Add bran flakes, let stand till softened.
Add combined dry ingredients, mixing till just moistened.
Fold in apples.
(As with most muffin recipes, you could fold in 1/2 cup chopped nuts here as well).
Spoon into greased muffin cups, filling cups 3/4 full.
Bake at 375 25 minutes.
o 375 degrees F. Spray muffin cups with Pam (or equivalent
b>muffin cups, or line with paper muffin liners.
Combine the oat bran
Cream together sugar and margarine.
Combine with eggs, flour, soda, salt and buttermilk and set aside.
Pour water over bran buds and let stand 5 minutes.
Add bran flakes and raisins.
Mix with first mixture.
Store in quart jars in refrigerator up to 6 weeks. Bake in greased or lined muffin tins 2/3 full.
Bake at 400\u00b0 for 20 minutes.
Pour boiling water over Nabisco Bran cereal and cool.
Hand mix in bowl the sugar, shortening, eggs, buttermilk, flour, salt, soda and Kellogg's Bran.
Now add everything together.
Bake in muffin tins or papers.
Bake for 20 minutes at 400\u00b0.
Yields 2 dozen.
Put 2 cups bran in the boiling water and let stand.
In large separate bowl, mix melted shortening, remaining bran, sugar, slightly beaten eggs and buttermilk.
Add bran, softened in water. Sift flour, soda and salt together.
Combine flour with other ingredients and stir to blend.
Store mix in refrigerator until ready to bake.
When ready to cook, fill well-greased muffin tins approximately half full.
Bake at 400\u00b0 for approximately 15 to 20 minutes.
Yields about 60 muffins.
Mixture will keep approximately six weeks.
Combine boiling water and bran.
Let set.
Cream sugar and shortening.
Add eggs, bran and buttermilk.
Add flour with salt and soda.
Store, covered, in refrigerator.
Will keep for 2 months.
Use as needed.
Grease muffin tins or use cupcake papers. Bake at 425\u00b0 for 15 to 20 minutes.
Makes 48 to 50 muffins.
Recipe may be halved.
Spray 12 (2 1/2 x 1 1/4-inch) muffin cups with cooking spray. In large bowl, sift flour, baking powder and salt.
Add bran cereal and raisins.
In small bowl, stir egg whites, milk, corn oil and honey until well blended.
Let stand 3 minutes.
Spoon into muffin cups.
Bake in 400\u00b0 oven for 15 to 20 minutes or until lightly browned.
200 degrees C). Prepare 12 muffin tins with cooking spray.
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.
Preheat oven to 375\u00b0.
Mix all dry ingredients together.
In a separate bowl, mash bananas, whisk in egg, milk, oil and sugar. Stir liquids into dry mixture.
Add apricots.
Spoon batter into non-stick muffin pan 2/3 full.
Bake for 20 to 25 minutes.
Combine first five ingredients.
Add egg substitute, buttermilk, oil, applesauce and cinnamon.
Stir to moisten. Cover and refrigerate until ready for use.
Bake in (sprayed) muffin tins at 400\u00b0 for 12 to 15 minutes.
Mixture will keep up to 6 weeks in refrigerator.
Cream together shortening and sugar in a large bowl, with mixer.
Add eggs.
Blend in milk, Bran Buds mixture and remaining 2 cups Bran Buds.
Add all dry ingredients; stir until moist.
Bake at 400\u00b0 for 18 minutes.
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.
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.
Mix all dry ingredients in large bowl.
Mix all wet ingredients in large bowl.
Combine all ingredients and drop in muffin tins sprayed with Pam.
Bake at 350\u00b0 for 20 minutes.
Makes 3 1/2 to 4 dozen muffins.
Add more honey for sweeter muffins.
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.
Combine muffin mix, egg and water, stirring just until moistened.
Spoon evenly into greased muffin pans.
Bake at 400\u00b0 for 15 minutes.
Remove from pans immediately.
Yields 1 1/2 dozen.
Mix dry ingredients.
Add wet ingredients.
Mix well and store in refrigerator.
Fill muffin tins 2/3 full.
Bake at 400\u00b0 for 15 to 20 minutes.
Cream Crisco and sugar; add eggs.
Sift dry ingredients.
Pour water over Shredded Wheat; mix in usual manner.
Bake at 400\u00b0 for 15 to 20 minutes.
Batter will keep in refrigerator for a month. When oven is on for a casserole or something else, just add some raisins, dates or nuts.
They are nutty flavored and handy to have muffin mix on hand.