>muffin cups.
Put all the dry ingredients (the
>Line 12 regular-size muffin tins with paper liners (or
o 375 degrees F. Spray muffin cups with Pam (or equivalent
ith paper muffin liners.
Combine the oat bran and wheat bran in a
>the oven to 400\u00b0F. Grease a 12-cup muffin
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 together all dry ingredients (except cereal).
Beat eggs with
buttermilk and shortening.
Add to dry ingredients. Add cereal last.
Stir just enough to incorporate ingredients. Do not overmix.
Cover
and
refrigerate
at least overnight. Bake in muffin tins at 350\u00b0 until done, about 20 minutes.
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.
Mix shortening, eggs and buttermilk.
Add All-Bran which has been soaked in the boiling water for a few seconds.
Add sifted dry ingredients and the 100% Bran.
Store in covered jars.
Will keep in the refrigerator up to 6 weeks.
Bake at 400\u00b0 for 25 minutes.
Yields 4 quarts.
One quart makes 18 muffins.
o 350 degrees.
Combine the flour, sugar, baking powder, and
Make this mix ahead of time and have it on hand in the refrigerator for whenever you have a craving for a bran muffin.
Combine egg and stevia, and mix thoroughly.
Add cinnamon, baking soda, vanilla extract, and oat bran and mix completely.
Let sit for a couple of minutes, so the oat bran can absorb some of the liquid.
Microwave on medium for a little over a minute (until batter forms solidly; so this is a loose guideline depending on your microwave and personal preference).
Mix well and add to starter, stirring well. Let stand out of the refrigerator all day, 8 to 12 hours. This does not rise; only bubbles. Take out one cup to use in making bread and return remainder starter to refrigerator for 3 to 5 days and feed again. If not making bread after feeding, throw 1 cup away or give to a friend. Store starter in a Cool Whip container with slits in the lid or use a glass jar with lid not screwed down.
ew raisins or nuts in the bottom of tart shells.
egrees Celsius.
Melt the butter and lightly grease
o mashed potatoes and mash the whole mixture well.
Add
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
few small cuts in the fat around each bacon
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!