Combine bran cereal, flour, buttermilk powder, sugar, cinnamon and baking soda in food processor.
Add butter (cut up in pads) and vanilla.
Divide batter up into 4 equal parts.
Can be kept up to 2 months refrigerated.
b>muffin cups or line with paper muffin liners.
Mix together wheat bran
b>muffin cups or line with paper muffin liners.
Mix together wheat bran
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.
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.
Preheat oven to 375\u00b0.
Coat 12 (2 3/4 inch) muffin tin cups with vegetable cooking spray; set aside.
In small bowl, combine buttermilk, bran and baking soda; set aside.
In mixer bowl, cream sugar, prune puree; beat in egg whites and molasses.
Stir in buttermilk mixture, flour, apple and salt.
Blend thoroughly. Spoon batter into prepared muffin cups, dividing equally.
Bake about 20 minutes until pick inserted into center comes out clean. Cool in pan for 15 minutes.
Turn onto rack to cool completely.
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.
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.
tick muffin tin, preheat to 400\u00b0F.
Combine the bran, the
Soften 100% Bran in hot water and set it aside.
Blend shortening, sugar and eggs in a large bowl.
Add buttermilk, bran mixture, flour, soda, salt and All-Bran.
Mix well.
Fill muffin tins as you need.
Bake at 400\u00b0 for 15 minutes.
Cover remaining mixture and refrigerate.
Do not stir again even though ingredients seem to settle.
Dip out amount needed.
This mixture keeps well up to 6 weeks in refrigerator.
Makes 3 dozen.
Preheat oven to 400 F (200 C).
Combine buttermilk with bran. Set aside.
Mix together eggs, melted butter and vanilla.
Stir into buttermilk mixture.
Stir sugar and lemon rind into remaining dry ingredients.
Add buttermilk mixture and stir just until blended.
Fill greased muffin tins 3/4 full.
Bake 20 to 25 minutes.
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.
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.
Sift together first 3 ingredients.
Pour boiling water over All-Bran (set aside).
Cream together sugar and shortening until light and fluffy.
Add eggs, beat well, blend in buttermilk, Bran Buds and soaked All-Bran.
Add sifted dry ingredients and mix well.
Can be refrigerated up to 6 weeks.
When needed, fill greased muffin tin 2/3 full and bake at 400\u00b0 for 20 to 25 minutes. Makes about 2 1/2 dozen.
Mix buttermilk and wheat bran in a bowl.
Combine oil, egg, brown sugar and vanilla in another bowl then add to the bran mixture, mix in raisins.
In another bowl, mix flour, salt, baking soda and baking powder.
Mix dry to wet ingredients, only until blended.
Grease muffin pan and fill.
Bake at 375 F for 15 minutes or until done.
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.
Mix all-bran cereal and water; let cool.
Add buttermilk, bran flakes, raisins, vegetable oil, white sugar and brown sugar substitute.
Fold in eggs, one at a time, flour, baking soda, salt, cinnamon, allspice and ginger.
Fill muffin pans 3/4 full and bake at 375\u00b0 for 20 to 25 minutes.
Combine shredded wheat, raisin bran, All-Bran and hot water. Let stand; set aside.
Sift together flour, baking soda, baking powder and salt.
Cream together salad oil and brown sugar.
Add eggs and beat in mixture.
Add flour and buttermilk.
May store in covered container in refrigerator up to 6 weeks.
Fill muffin pans 3/4 full.
Bake at 375\u00b0 for 15 to 18 minutes.
Yield:
4 dozen.
Pour boiling water over Bran Buds.
Set aside to cool.
Cream margarine with sugar; add buttermilk, Bran Buds and eggs. Separately sift 5 cups flour with baking soda and salt.
Mix dry ingredients with 4 cups of all-bran.
Combine with wet ingredients and mix well.
Store in refrigerator in a large covered bowl until ready to bake.
Do not stir batter with spoon before putting in greased muffin tins.
Heat oven to 400\u00b0.
Bake for 15 minutes. Mixture will keep 6 weeks in refrigerator.