Mix bran flakes and milk together and let set until bran flakes are soft.
Add egg and butter; mix well.
Sift together remaining dry ingredients.
Add to bran flakes mixture.
Bake in 400\u00b0 oven for 35 minutes.
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.
Preheat oven to 350\u00b0F. Spray a 12-hole cupcake pan lightly with oil.
Using an electric mixer, beat cottage cheese, sugar, eggs and vanilla extract in a large bowl.
Lightly fold in flour, three-quarters of the bran flakes, the dried fruit, pecans (if using) and milk.
Spoon into prepared pan until two-thirds full. Sprinkle tops with remaining bran flakes.
Bake for 25-30 mins. Transfer to a wire rack to cool slightly and serve warm.
nd salt. Stir in All-Bran and Bran Flakes. Add raisins and nuts
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 bran flakes, raisins and water, and set aside.
Mix all dry ingredients.
Mix in bran mixture until moist.
Put in muffin tins, and bake for 20 minutes.
Enjoy.
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 -- .
ixture into bowl. Add crushed bran flakes and raisins. Stir until well
In med. bowl, combine applesauce, pineapple, brown sugar, egg whites, egg, oil and vanilla. Mix well.
In another bowl, combine flour, bran flakes, raisins, nuts, cinnamon, baking powder, soda and salt. Mix well. Add applesauce mixture and stir until just blended. Spoon into lightly oiled muffin tins, 3/4 full.Bake at 350 degree oven for 15-18 min.
Preheat oven to 400\u00b0.
In a mixing bowl, combine the flour, baking soda, baking powder, salt, and bran flakes.
In another bowl, mix together the buttermilk, oil, honey, and egg; whisk to blend well.
Pour liquid mixture into flour mixture; stir just until mixture is moist and blended.
Fold in raisins.
Spoon batter into muffin tin; fill 3/4 full.
Bake for 15-20 minutes or until test done.
Cool in pan on wire rack for 5 minutes; remove muffins from pan and cool on wire rack.
n a food processor pulse bran flakes until partly crumbled, then add
Preheat oven to 400\u00b0F.
Line muffin tin with paper liners, and spray with cooking spray.
Combine bran flakes, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, blend milk, egg, and oil.
Stir milk mixture into flour mixture.
Stir in carrots, walnuts, and raisins.
Bake for 15 minutes or until golden and a toothpick inserted in the center comes out clean.
Remove from pan and cool on a wire rack.
n effect making one huge bran flake at this point.
Add boiling water to All-Bran; set aside.
Mix sugar, oil and beaten eggs.
Add buttermilk and flour mixed with soda and salt. Mix in over All-Bran, then fold in 40% Bran Flakes.
Bake in greased muffin pan at 350\u00b0 for 18 to 20 minutes.
Mix keeps up to 6 weeks in refrigerator.
Combine bran flakes and boiling water in medium
Combine eggs, sugar, shortening and milk.
Sift dry ingredients; add to mixture.
Stir in the Raisin Bran or 40% Bran Flakes and add your own raisins.
Store batter in refrigerator, covered, for up to 2 weeks and bake as needed.
Bake at 350\u00b0 for 15 to 20 minutes in muffin tins or cake papers.
Mix all-bran and boiling water and cool.
Add shortening, sugar, eggs and buttermilk to cooled bran mix.
Beat well! Add flour, soda, salt and bran flakes, Bran Buds or rolled oats; mix well.
Store in large container in refrigerator.
Keeps 2 or 3 weeks.
Bake in 400\u00b0 oven for 20 minutes.
Grease muffin tin.
Soak 1 cup Bran Buds in water.
Beat oil, sugar and eggs.
Add flour, salt and buttermilk mixture.
Add Bran Buds soaked in water, additional dry Bran Buds and bran flakes. Bake at 400\u00b0 for 20 minutes.
Pour boiling water over All-Bran and let stand. Mix sugar with shortening. Beat in eggs and buttermilk. Add wet bran. Combine flour, most of Bran Flakes, soda and salt. Stir into above ingredients. Mixture thickens as it stands. Bake however many muffins you want. Bake at 400\u00b0 for 20 minutes. Store rest of the batter in covered container. Allow room for expansion. Will keep for 6 weeks.
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.