or up to six weeks.
TO BAKE: Fill muffin cups 2
Combine flour,\tsalt and soda.\tAdd to mixture of eggs, sugar and
cooking
oil.\tFold in Raisin Bran and then buttermilk. Store
in
refrigerator
and
bake\tas needed.
Bake in greased muffin
pans at 400\u00b0 for 18 to 20 minutes.\tServe hot. Mixture will keep
six
weeks and you can bake a few at a time for breakfast or a treat.
Mix dry ingredients in a very large bowl.
Add beaten eggs and buttermilk until blended.
Store in a tightly covered container, in the refrigerator.
Batter will keep for up to six weeks.
Fill muffin tins 2/3 full.
Bake in 400\u00b0 oven for 15 to 20 minutes.
Do not stir after refrigerated.
In a large bowl, (I use my stock pot) mix together flour, sugar, bran, and bran cereal. Set aside.
In another bowl, blend together, soda, buttermilk, oil, applesauce, eggs and molasses. Add to dry ingredients. The batter will be stiff.
Stir in the raisins, or whatever you may have.
Store in the refrigerator in an airtight container.
To Bake:.
Preheat oven to 375*
Line muffin tins with paper if desired and fill 3/4's full.
Bake for 20 minutes.
Pour 2 cups boiling water over Shredded Wheat and raisins. Let stand until cool. Cream the oleo and sugar. Add Shredded Wheat, raisins and egg.
Mix well.
Slowly sift flour (with baking soda added). Alternate with buttermilk, add to mix.
Add All-Bran mixed with cinnamon.
Mix and store in refrigerator. Do not mix after batter is stored.
Spoon as needed into greased muffin pans. Bake at 425\u00b0 for 25 minutes or until done. Batter improves with age. Can be kept 6 weeks.
Serve with cream cheese or butter.
Mix dry ingredients in very large bowl.
Add eggs, oil, buttermilk and molasses; mix and store in refrigerator overnight. Will keep six weeks.
Do not freeze dough.
Fill muffin tins 2/3 full.
Bake at 375\u00b0 for 15 to 20 minutes.
Mix sugar, flour and salt and then beat together the buttermilk, cereal, soda, eggs and oil.
Refrigerate.
To cook, fill greased (or Pam-sprayed) muffin tins 2/3 full.
Bake at 400\u00b0 for 15 to 18 minutes.
Mix will keep in refrigerator for six weeks.
Store in tightly covered container.
iber to soften.
Fill muffin pans 2/3 full.
Pour boiling water over cereal.
Let
stand.
Mix
with sugar, eggs and oil.
Add alternately the
buttermilk
and dry ingredients.
Add
raisins.
Store
in
refrigerator and spoon into muffin pan as you want them.
Keeps for 6 weeks.
Bake at 400\u00b0 for 15 to 20 minutes.
Mix together all dry ingredients in large bowl.
Combine all liquid ingredients.
(Note: Melt shortening before measuring.) Make well in dry ingredients.
Pour in all liquid ingredients at once into well.
Mix together.
Batter can be stored in a covered container in the refrigerator up to 6 weeks.
When ready to bake, fill greased muffin tins 2/3 full.
Bake at 400\u00b0 for 15 to 20 minutes.
Makes 5 dozen.
Mix cereal, sugar, flour, soda and salt.
Add eggs, oil and buttermilk.
Mix well and store, covered, in refrigerator for 1 hour.
Do not freeze.
Preheat oven to 400 degrees.
Pour batter into greased muffin pans, 2/3 full.
Bake for 15-20 minutes. Serve warm.
The batter will keep in the refrigerator for up to 6 weeks.
Mix together the raisin bran, flour, sugar, baking soda and salt. Add the remaining ingredients and mix well. Fill muffin cups with batter. Bake at 350\u00b0 for 20-30 minutes. Refrigerated batter may be kept in a sealed container for up to 6 weeks.
Mix boiling water and soda together and let cool.
Cream the shortening, eggs and sugar together in a very large bowl. Add remaining ingredients and mix well.
Keep in tightly sealed container in refrigerator; do not stir after first mixing.
Spoon out as needed.
Fill greased muffin tin 2/3 full.
Bake at 400\u00b0 for 20 minutes.
Will keep 6 weeks in refrigerator.
Freezes great.
In a large bowl, stir together the flour, baking soda, salt, Raisin Bran and sugar.
In a bowl, whisk together the eggs, oil and buttermilk.
Mix together.
Spoon 1/4 cup batter into each cup of buttered or paper lined muffin tin.
Bake at 375\u00b0 for 15 to 20 minutes.
Batter may be made in advance or kept chilled in air-tight container for up to 6 weeks.
Mix dry ingredients in a large bowl.
Beat eggs; add oil.
Add liquid to dry ingredients and mix well.
Mixture can be stored in refrigerator in a covered container for 6 weeks.
Do not stir when you spoon batter into muffin tins.
Bake at 400\u00b0 for 15 to 20 minutes.
Mix all ingredients together.
This mix will keep for 6 weeks in the refrigerator if stored in a covered dish (Rubbermaid plastic container with snap cover.)
Bake in greased muffin pans for 12 to 15 minutes at 400\u00b0.
Bake one or more as you need.
Makes up to 50 regular size muffins fresh every morning or meal.
Combine bran, sugar and sifted flour with soda and salt in large bowl.
Add mixture of eggs, buttermilk and oil.
Mix well. Cover and refrigerate.
Will keep 6 weeks.
Fill muffin tins or paper liners 2/3 full.
Bake at 400\u00b0 for 15 minutes.
Combine all. Fill muffin tins 2/3 full. Bake at 400\u00b0 for 20 minutes.
Mix bran flakes, sugar, flour, salt, soda and beaten eggs.
Add oil and buttermilk.
Stir by hand and mix well.
Put in dish; cover and place in refrigerator.
Do not stir again.
Fill muffin tin 2/3 full.
Bake 15 to 20 minutes at 400\u00b0.
Mixture will keep for 6 weeks in refrigerator.
Makes 6 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.