r lightly greased muffin tin (for 12 muffins) - Do NOT use paper
This is a low fat, low cholesterol recipe, adapted from Quaker Oat Bran recipe on its box, by a heart patient.
I've tried them and I think they are great.
There are other brands of oat bran on the market but I prefer the Quaker brand texture.
I don't like bran muffins too sweet so 2 tablespoons of sweetener is enough for me.
Stir Nabisco Bran into the boiling water and
Mix cereal and milk.
Let sit for cereal to soften.
Add eggs and oil to cereal.
Stir in sugar first, then flour.
Stir only until ingredients are combined.
Stir in nuts and raisins.
Pour into lightly greased muffin pan(s).
Bake at 375\u00b0 for about 20 minutes.
Recipe makes 24 muffins.
Muffins can be frozen and reheated in microwave.
nd just guessed for the recipe).
Soak the All Bran Cereal in
ull.
Bake at 425* for 15 minute Yield: 1 dozen
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.
b>bran with baking soda/powder. Add salt or herbs to taste for
ater over 1 cup of bran cereal and let stand. Mix
Soak 2 cups of bran flakes in hot water and cool. Cream shortening and sugar together. Add eggs, buttermilk and soaked bran flakes to creamed mixture. Sift dry ingredients and add with the 4 cups additional bran flakes to moist mixture. Mix until moist. Do not over mix.
Keeps 7 weeks in refrigerator.
Grease muffin tins or use paper muffin cups. When putting into tins to bake, you can add raisins or blueberries. Fill muffin tins 3/4 . Bake at 400 degrees for 15 to 20 minutes. These are so handy to have on hand for breakfast muffins -- .
Combine milk and bran flakes and allow to sit in a bowl.
Combine dry ingredients, including fruit (I use peaches, apricots, cherries, cranberries, prunes or whatever combo I have in the house).
Mix eggs, banana, vanilla and oil well and add to bran mixture.
Add wet ingredients to dry ingredients.
Stir to blend, but don't overmix.
Bake at 375\u00b0 for 20 minute.
Makes about 18 regular-size muffins.
I usually make 6 Texas-size muffins, and use the rest for mini-muffins (bite size). It makes 18 of the regular size muffins.
Add soda to boiling water; let cool.
Cream the shortening and add sugar, then add eggs one at a time.
Stir in buttermilk, flour and salt.
Add water-soda mixture.
Stir in all-bran, bran flakes, dates and nuts.
Store in covered container in refrigerator for up to 6 weeks.
Bake as needed.
Spoon into muffin tins without stirring.
Bake 20 minutes at 375\u00b0, less for small muffins.
br>Bake at 425 degrees for 20 minutes.
Remove from
rom sticking to the muffins.
Combine the bran, flour, brown sugar
full for 18 muffins or 3/4 full for 12 muffins.
Bake
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.
Combine the first 5 ingredients.
Add eggs, buttermilk and salad oil.
Mix well.
Cover and refrigerate.
Will keep in the refrigerator for up to 6 weeks.
When ready for fresh muffins, fill muffin tins 2/3 full and bake at 400\u00b0 for 15 minutes.
Mix and refrigerate overnight before baking.
Bake at 425\u00b0 for 20 minutes.
For 6 muffins, you may add 1/4 cup crushed pineapple, cranberry-orange relish or applesauce.
Will keep for up to six weeks in refrigerator.
Mix all together
and put in greased muffin tins.
Bake at 400\u00b0 for 15 minutes.
Makes 12 large or about 30 small good for breakfast muffins.
Mix dry ingredients in a large bowl.
Mix eggs, oil and buttermilk.
Add to dry mixture and stir well.
Store in refrigerator in Tupperware.
Bake as needed, 1 dozen or 1/2 dozen at a time.
Bake at 400\u00b0 for 20 minutes.
This mixture keeps well and is so handy for hot muffins in a hurry.