owl, combine the 100% Bran cereal with the boiling water and let
2 regular-size muffin tins with paper liners (or 7 jumbo
ashed banana, sugar, and oat bran in a bowl. Whisk togethr
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.
ize bowl, combine the bran cereal and buttermilk. Let stand until the
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.
Boil the water. Place 100% Bran in a bowl and add boiling water - let soak.
In a very large bowl, mix sugar and margarine; add eggs & molasses.
Mix in flour, baking soda, & salt.
Add Bran flakes, 100% bran mixture and buttermilk - mix well.
Bake @ 400 C for 15 minutes.
Mix eggs, sugar, oil and vanilla. Sift flour, soda, salt, nutmeg, cloves and cinnamon. Add buttermilk and fold in box of Raisin Bran until dissolved. Bake 12 to 15 minutes at 350\u00b0.
Place on middle rack; do not overcook.
Grease pans with Pam generously. These will come out perfect and delicious.
cup buttermilk.
Mix remaining buttermilk and skim milk with cereal. Allow
Line microwave cupcake pan with paper liners.
In a
Combine all-bran with boiling water. Let stand. Cream the sugar and butter. Add eggs, one at a time and beat well. Add all-bran mixture. Sift together soda, salt and flour. Add alternately with buttermilk. Add Bran Buds. Divide into 4 wide-mouth quart jars. Can be refrigerated 6 weeks. Do not stir when you take out needed portion. Bake in greased muffin tins 18 to 20 minutes at 400\u00b0. Makes approximately 72 muffins.
Combine flours, baking soda and salt. Set aside.
Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. Add buttermilk, sugar, oil, eggs and remaining 2 cups wheat bran.
Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended.
Preheat oven to 400\u00b0F. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes.
The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.
ater over 1 cup of bran cereal and let stand. Mix
Mix cereal, oatmeal, shortening and hot water until smooth. Add eggs and sugar.
Sift flour, soda and salt; add to bran mixture alternately with buttermilk.
Blend well; put in gallon jar, cover and refrigerate.
Keep 2 or 3 days before using.
Bake as needed in muffin cups about 25 minutes at 350\u00b0.
Will keep in refrigerator about a month.
Makes 60 to 70 muffins.
Pour boiling water over bran in separate bowl; stir and let stand to cool.
Cream shortening and sugar.
Add beaten eggs and soaked bran.
Add buttermilk.
Add flour, salt and soda.
Mix well. Fold in All-Bran until mixed.
Bake for 15 minutes at 400\u00b0 in greased muffin tin or use cupcake papers.
Makes 30 muffins.
Keep extra batter or baked muffins in refrigerator.
In large bowl, mix 4 cups bran, flour, soda and salt.
Pour into this the rest of the bran mixed with boiling water and shortening.
Add eggs and buttermilk.
Stir well and refrigerate overnight.
Bake as many muffins as needed in a 350\u00b0 oven for 15 to 20 minutes.
Batter keeps 6 weeks in refrigerator.
Makes 5 dozen.
r line with paper liners.
Mix bran cereal and buttermilk together in
Combine bran flakes and boiling water in
Pour boiling water over 100% Bran.
Cool.
Beat together sugar, oil and eggs.
Add dry ingredients.
Alternate with buttermilk.
Stir in bran flakes and 100% Bran.
Spoon batter into greased muffin pan.
Bake 20 minutes at 400\u00b0.
Makes 4 to 6 dozen muffins.
Keep batter in covered container up to 30 days in refrigerator and bake as needed.
Preheat oven to 350\u00b0.
In a mixing bowl, combine the flour, sugar, salt and baking soda.
Stir in the oats, bran cereal and fruit.
Combine eggs, buttermilk and molasses.
Add to dry ingredients; stir just until the dry ingredients are moistened. Spoon the batter into greased muffin cups about 2/3 full.
Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.
Makes about 20 muffins, with 130 calories each.
Leftover muffins can be frozen and reheated in a 350\u00b0 oven.