Ever Ready Muffins Recipes

EVER-READY OAT/BRAN MUFFINS

This is a recipe my grandmother gave to me and I believe she got it off a bag of Quaker Oats. It is the best bran muffin recipe I have tried. I misplaced the recipe and couldn't find it online anywhere, so I'm posting it here so I can find it. I remember my grandmother making these when we'd go to stay with her and I loved them. I usually store the unused batter in plastic containers in the refrigerator. I fill the containers with the batter and then put a layer of plastic wrap over the top before I put the lid on...I find the batter keeps longer that way. Also, by putting it in a couple of smaller containers, rather than one large one, the batter keeps longer because you aren't exposing it until you use it. I'm not sure exactly how many muffins this will make because I've never made them all at once, but it makes alot.

Provided by Kaytie Did

Categories Breads

Time 30m

Yield 60 approximately

Number Of Ingredients 11

Ever-Ready Oat/Bran Muffins image

Steps:

Preheat oven to 375 degrees.
Pour boiling water over bran and let stand.
Combine flour, baking soda and salt in a very large bowl. Stir well to blend.
In a separate bowl, cream shortening and sugar together. Then add eggs and buttermilk. Mix well.
Add liquid ingredients to flour mixure and mix well.
Add oats, raisins and bran (the bowl will be very full). Stir well to blend.
Fill greased muffin cups 3/4 full and bake at 375 for 15-20 minutes.
Store unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 6 weeks.

Nutrition Facts : Calories 178.3, Fat 4.8, SaturatedFat 1.2, Cholesterol 14.8, Sodium 171.4, Carbohydrate 31, Fiber 2.1, Sugar 14, Protein 4.2

Ingredients

2 cups boiling water
2 cups natural bran
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 cup shortening
3 cups sugar
4 eggs
4 cups buttermilk
4 cups oats
2 cups raisins

EVER READY MUFFINS

Got this great recipe at a bed and breakfast in New Hampshire. Batter keeps up to 6 weeks in refrigerator; makes lots of delicious muffins. High in fiber.

Provided by Hugce

Categories Quick Breads

Time 40m

Yield 48-36 muffins

Number Of Ingredients 10

Ever Ready Muffins image

Steps:

Combine dry ingredients.
Combine other ingredients and add to dry ingredients.
Mix with spoon just to moisten.
Fold mixture.
Put in refrigerator overnight.
Spoon into greased muffin pans, being careful to take batter from sides and not mix batter anymore.
Bake on bottom rack at 400 degrees for 5 minutes; then bake on top rack 15 minutes.

Nutrition Facts : Calories 203.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 18.4, Sodium 308.4, Carbohydrate 32.9, Fiber 1.7, Sugar 18.2, Protein 3.8

Ingredients

1 (15 ounce) box Raisin Bran cereal
5 cups flour (unsifted)
3 cups sugar
2 teaspoons salt
5 teaspoons baking soda
4 eggs, beaten
1 quart buttermilk
1 cup oil
1 cup raisins
1 cup chopped walnuts

BEST EVER MUFFINS

Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.

Provided by Lori

Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 7

Best Ever Muffins image

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
Bake for 25 minutes, or until golden.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 egg
1 cup milk
¼ cup vegetable oil

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