Pour water over the 100% Bran set aside, cream sugar and oil add eggs, sift flour, baking soda and salt together.
Add alternated with buttermilk to cream mix.
Add bran buds, raisins, and orange peel.
Set in refrigerator overnight.
Mix well before using.
Bake at 375 degrees for 25 to 30 minutes or until toothpick comes out clean.
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.
Cream together shortening and sugar in a large bowl, with mixer.
Add eggs.
Blend in milk, Bran Buds mixture and remaining 2 cups Bran Buds.
Add all dry ingredients; stir until moist.
Bake at 400\u00b0 for 18 minutes.
Cream sugar and shortening.
Add eggs, buttermilk, Bran Buds in boiling water, flour, soda and salt; mix well.
Add dry Bran Buds and raisins.
Bake 15 minutes at 400\u00b0 in muffin tins.
(Texas size muffins, 20 minutes.)
Batter may be kept up to 2 weeks in the refrigerator in a covered container.
owl mix together the All-Bran cereal with buttermilk; let sit
Soak Bran Buds in boiling water.
Cream sugar and shortening. Add eggs, one at a time, beating.
Combine flour, salt and soda. Add to first mixture alternately with buttermilk.
Add Bran Flakes and Bran Buds.
Raisins and nuts may be added to taste.
Pour into greased muffin tins.
Cook at 400\u00b0 for 15 to 20 minutes.
Makes 2 quarts.
May be refrigerated.
Combine and let stand Bran Buds and boiling water.
Cream sugar, margarine, eggs, then add buttermilk, flour sifted with baking soda, salt and All-Bran cereal.
Add first mixture of bran buds and boiling water and combine with second mixture.
/2 coups of the bran buds. Let stand while mixing other
Combine Bran Buds and boiling water and let stand 1 hour. Combine all ingredients; add Bran Buds and water mixture last. Bake as many as you like.
Keep batter in refrigerator up to 6 weeks.
Bake at 350\u00b0 to 375\u00b0 until brown.
In a small bowl, pour boiling water over the Bran Buds. Cool. In a medium bowl combine the flour, soda, and salt. Blend white and brown sugar in a large bowl. Mix in canola oil by hand. Add beaten eggs and buttermilk. Stir by hand until smooth. BEAT in the Bran Buds mixture. By hand, stir in the flour mixture only until blended. Stir in the Common Sense Oat Bran by hand until well blended but not crushed. Fill muffin tins 2/3 full. Bake at 400\u00b0 for 20 minutes.
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.
In a bowl, soak Bran Buds in boiling water.
Cream Crisco with sugar.
Add eggs, one at a time.
Add buttermilk and Bran Buds mixture.
Mix well.
Pour into a large mixing bowl.
Mix flour, soda and salt.
Add to mixture.
Fold in All-Bran; mix.
Store covered in refrigerator for up to 6 weeks.\tBake at 375\u00b0 in greased muffin tins 10 minutes.
Mix and set aside to cool the water and Bran Buds.
Cream the shortening and sugar.
Add the eggs and buttermilk.
Add the Bran Buds.
Sift the flour, soda and salt together.
Add to the shortening mixture.
Add the All-Bran and stir.
Add the nuts, raisins or dates as desired.
Can be stored in glass jars in refrigerator for 1 to 2 weeks.
Recipe can be cut in half.
Bake at 400\u00b0 for 15 to 20 minutes.
Combine 100% Bran Buds and water; let cool.
In large bowl, cream shortening, sugar and honey.
Beat in eggs.
Mix in buttermilk and Brand Buds mixture.
Sift flour, soda, baking powder and salt; stir into bran mixture.
Fold in All-Bran cereal.
Heat oven to 375\u00b0; fill greased muffin cups 2/3 full with batter.
Bake 20 minutes.
Batter can be stored in tightly covered container in refrigerator up to 30 days.
Makes 5 1/2 dozen muffins.
or plain wheat bran) and the bran buds or all-bran. Pour the boiling
Mix All Bran Buds and boiling water; let stand 1 hour.
Cream sugar and Crisco; add eggs.
Sift flour, soda and salt.
Add to creamed mixture alternately with buttermilk.
Add Bran Flakes and soaked Bran Buds.
Keeps 6 weeks in Tupperware in refrigerator. Raisins and nuts may be added.
Pour water over Bran Buds and let cool.
Cream shortening and sugar.
Add sugar, flour, baking soda, salt, All-Bran, buttermilk and eggs.
Fold in Bran Buds and water.
Fill greased muffin tins 1/2 full and bake at 400\u00b0 for 25 minutes.
Muffin dough keeps in refrigerator for two weeks.
Pour boiling water over Bran Buds and let cool.
Cream shortening and sugar, then add eggs, one at a time.
Sift together the flour, soda and salt.
Add these dry ingredients alternately with the buttermilk.
Add cooled Bran Buds and fold in bran flakes and raisins.
Bake 15 minutes at 375\u00b0.
Makes 6 dozen.
The batter keeps 2 weeks in refrigerator.
Pour boiling water over Bran Buds.
In large mixing bowl add vegetable oil, sugar and eggs; beat together until sugar is dissolved.
Add unprocessed bran, 2 cups flour, soaked Bran Buds, buttermilk, molasses, baking soda and salt.
Mix well.
Bake in muffin tins at 375\u00b0 for 25 minutes.
Batter can be kept in covered container in refrigerator for up to 6 weeks.
Pour boiling water over Bran Buds and set aside to cool. Cream margarine with sugar.
Add buttermilk, cooled Bran Buds and eggs.
Mix with flour, soda and salt.
Combine remaining dry ingredients with All Bran and add to mixture.