6 Week Bran Muffins Recipes

Steps:

• In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
• Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
• Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Steps:

• Combine cereals and Boiling Water.
• Let stand.
• In another bowl cream butter and sugars together.
• Add eggs and beat well.
• Mix in buttermilk.
• Add molasses if desired.
• Stir in cereal mixture.
• In another bowl, combine flour, soda, baking powder, salt and raisins.
• Mix thoroughly.
• Add dry mixture to batter.
• Stir just to combine.
• Cover tightly and store in Refrigerator.
• It will keep for up to six weeks.
• TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).

Steps:

• Pour boiling water over 1 1/2 coups of the bran buds. Let stand while mixing other ingredients.
• In a separate bowl, combine rest of dry bran buds, flour, soda, and salt.
• In another separate bowl, cream sugar and oil.
• Add eggs to this mixture.
• Add buttermilk alternately with dry ingredients.
• Add the 1 1/2 cups soaked bran buds and mix well.
• Store batter in fridge for up to 6 weeks.
• Bake as needed in 400F oven.
• Bake regular size for 15-20 minutes and mini muffins for 8-10 minutes.
• Optional:.
• Dip tops in melted butter and then cinnamon sugar.
• If you are really trying to be healthy, skip the butter and just dip the hot fresh baked muffins in cinnamon sugar and it will stick.

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

Steps:

• Warm milk to about room temperature. Add lemon and let sit at least 15 minutes to curdle. Heat first 2c of water to boiling and pour over 100% bran cereal.
• In a separate bowl, cream sweeteners with margarine & oil, then add egg whites, milk/lemon, and water, beating well. Fold in remaining ingredients.
• This keeps in the fridge for up to 6 weeks.
• To make, preheat oven to 350 and cook in muffin tin 20-25 minutes.

Steps:

• 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.

Steps:

• Mix all dry ingredients.
• Add eggs, oil, applesauce and buttermilk.
• Put in plastic container and cover.
• Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
• **Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.

Steps:

• Preheat over to 400.
• Spray muffin tins with cooking spray.
• Beat eggs, add oil and milk.
• Mix together.
• Mix dry ingredients together separately and mix well.
• Add to wet ingredients and mix again.
• Mix in raisins.
• Pour enough mix into muffin tins to fill about 2/3 of the way full.
• Bake at 400 for 15 minutes or until tops of muffins are nice and brown and starting to crack a bit.
• Keep mix in fridge for up to 6 weeks in an ice cream pail with lid.
• Recipes doubles easily and will fill and ice cream pail nicely.
• The longer the mix is in the fridge the darker the batter and more powerful the bran will be.
• Great warm with butter and honey.

Steps:

• Preheat oven to 400°F, while combining ingredients. Grease muffin tins, or use paper muffin cups or silicone. (I love my silicone cups).
• Mix dry ingredients in very large bowl. Make well in dry ingredients.
• Mix wet ingredients in separate bowl. Incorporate wet ingredients into the well of dry ingredients - stirring until just moistened.
• Fill muffin cups and bake 18-22 minutes.
• Remaining batter can be stored in the refrigerator for up to 6 weeks. I love to make these fresh every day for the kids or take them into work.