o 375 degrees F. Spray muffin cups with Pam (or equivalent
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.
Sift flour, soda and salt together.
Pour boiling water over whole bran cereal and set aside.
Cream sugar, shortening in large bowl until ligtht, add eggs and beat well. Blend in buttermilk, bran buds, and soaked whole bran cereal.
Add sifted ingredients and mix well (don't overmix).
Store tightly covered in refrigerator for up to six weeks.
To make muffins, fill greased or paper-lined muffin tins 2/3 full.
Bake in pre-heated 400* oven about 20 minutes. Makes 5 dozen muffins total.
Spray 12 (2 1/2 x 1 1/4-inch) muffin cups with cooking spray. In large bowl, sift flour, baking powder and salt.
Add bran cereal and raisins.
In small bowl, stir egg whites, milk, corn oil and honey until well blended.
Let stand 3 minutes.
Spoon into muffin cups.
Bake in 400\u00b0 oven for 15 to 20 minutes or until lightly browned.
stir together all-purpose flour, whole bran cereal, Parmesan cheese, snipped chives
Blend shortening, sugar and eggs. Add 1 quart buttermilk. Dissolve whole bran in boiling water; add along with Bran Buds to sugar mixture.
Stir in flour, salt and soda.
Pour into greased muffin tin cups. Bake at 400\u00b0 for 16 to 19 minutes.
Batter will keep up to 6 weeks in refrigerator.
Pour boiling water over whole bran cereal.
Mix well.
Cool. Stir in buttermilk.
Cream sugar and shortening until fluffy; add eggs and beat well.
Sift together flour, soda and salt.
Stir cooled bran mixture into creamed mixture.
Sift in dry ingredients just to barely moisten (batter will not be smooth); don't overmix. Refrigerate overnight.
Spoon batter into greased muffin pan cups.
Bake 20 minutes at 425\u00b0.
Makes 3 dozen.
Store batter in tightly covered container in refrigerator; can be stored up to 3 days.
2 oiled or foil-lined muffin tins.
Bake for 20
Combine bran flakes and boiling water in
Mix together flour, soda and salt.
Pour water over whole bran cereal.
Set aside.
Combine bran cereal and milk; let stand until milk is absorbed.
Sift together flour, baking powder, spices, salt and soda.
Cream shortening and sugar well.
Add eggs one at a time and beat well.
Add bran mixture, applesauce and vanilla.
Mix well.
Stir in raisins.
Pour into a 13 x 9 x 2-inch greased and floured baking pan.
Bake in a 350\u00b0 oven for 40 to 45 minutes.
Grease or spray your muffin pan if you are not
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Combine boiling water and bran.
Let set.
Cream sugar and shortening.
Add eggs, bran and buttermilk.
Add flour with salt and soda.
Store, covered, in refrigerator.
Will keep for 2 months.
Use as needed.
Grease muffin tins or use cupcake papers. Bake at 425\u00b0 for 15 to 20 minutes.
Makes 48 to 50 muffins.
Recipe may be halved.
200 degrees C). Prepare 12 muffin tins with cooking spray.
Spray 12 large muffin cups with cooking spray.
In large bowl, stir flour, bran cereal, baking powder, salt and raisins.
In small bowl, stir egg whites, milk, corn oil and honey until well blended. Add to flour mixture, stirring until moistened.
Let stand 3 minutes.
Spoon into muffin tins.
Bake at 400\u00b0 for 15 to 20 minutes or until lightly browned.
quart container stir together bran and water.
Let stand
Preheat oven to 400\u00b0
(hot).
Grease
muffin tins; stir bran cereal and milk together
in
a bowl.
Let stand a minute or two; add egg, oil and honey, and beat well.
Stir remaining ingredients together until well
mixed.
Add to liquid mixture and stir only until mixed.
Put
into muffin tins.
Bake about 20 to 25 minutes or
until
lightly
browned.
Makes 12 medium sized muffins.
lended.
Mix in the bran-buttermilk mixture.
Sift or
Combine muffin mix, egg and water, stirring just until moistened.
Spoon evenly into greased muffin pans.
Bake at 400\u00b0 for 15 minutes.
Remove from pans immediately.
Yields 1 1/2 dozen.