o 375 degrees F. Spray muffin cups with Pam (or equivalent
2 oiled or foil-lined muffin tins.
Bake for 20
Grease or spray your muffin pan if you are not
br>Lightly grease muffin pan or line muffin pan with muffin papers.
Pour boiling water over cereal and let stand.
Mix together remaining ingredients then add softened cereal.
Bake as many as you'd like in muffin tins sprayed with cooking spray.
Bake for 15-20 minutes at 400\u00b0F.
This recipe makes 40 large muffins, and the batter will keep in the refrigerator for up to three weeks, so you can have fresh, hot muffins anytime!
Enjoy!
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.
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.
b>muffin cups, or line with paper muffin liners.
Combine the oat bran
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!
Mix all together and bake as directed on the package.
(A low fat and low chol. recipe).
Easily made.
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.
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.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
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.
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.