2 Week Bran Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Steps:

• Pre-heat oven to 350.
• Boil water and pour over All Bran and Bran Flakes, stir. Set aside for 5 minutes.
• Cream sugar, shortening and eggs. Add flour, soda, cinnamon, salt and buttermilk to sugar mixture. Mix until smooth.
• Stir water and bran mixture then add to batter. Mix well.
• Fill cupcake tin with liners and fill cups 1/2 full, then bake 15-20 minutes.
• Refrigerate unused mixture up to 2 weeks.

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the milk, egg, brown sugar, oil and vanilla. Stir into dry ingredients just until moistened. Fold in remaining ingredients., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.