Never Ending 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:

• 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:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
• Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more.
• Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined.
• Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until browned and set, 16 to 18 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
• Add eggs, shortening and buttermilk; mix well.
• Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
• Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Pour boiling water over cereal and let stand.
• Mix together remaining ingredients then add softened cereal.
• Bake as many as you'd like in muffin tins sprayed with cooking spray.
• Bake for 15-20 minutes at 400°F.
• This recipe makes 40 large muffins, and the batter will keep in the refrigerator for up to three weeks, so you can have fresh, hot muffins anytime!
• Enjoy!

Steps:

• Preheat oven to 350º F. Line muffin tins with paper muffin cups.
• In a large mixing bowl, combine all the dry ingredients, including nuts and fruits.
• In a small mixing bowl, combine all the wet ingredients (milk, eggs, vanilla and oil).
• Make a well in the center of the dry ingredients and add the wet ingredients. Mix only until the dry ingredients are moistened.
• Fill the muffin cups about 2/3 full and bake for 15-20 minutes or until a toothpick inserted into the center comes out dry.

Steps:

• NOTE: I did not calculate prep time in fridge overnight.
• In a X-LARGE, bowl cream sugar and shortening.
• Add eggs, salt, baking soda and mix well.
• Add 1 c flour, stir until just combined.
• Add 1 c buttermilk, stir until just combined.
• Repeat this until all flour and buttermilk is used.
• Add 1/2 cup water and 1 cup Bran cereal, stir until just combined.
• Repeat this until all the water and cereal is used.
• * Be sure NOT to overmix*.
• Let sit overnight in fridge, covered.
• Take out and stir-the cereal should have broken down and will mix well.
• Pour 1/3 c batter into muffin tins.
• Bake @ 400 degrees for 20 minutes or until toothpick comes out clean.

Steps:

• Stir together flour, baking powder, salt, and sugar. Set aside.
• Measure cereal and milk into large mixing bowl. Stir to combine.
• Let stand 1 to 2 minutes, until cereal is softened.
• Add egg and shortening. Beat well.
• Add flour mixture, stirring only until combined.
• Portion batter evenly into 12 baking cups.
• Bake in a 400°F oven for about 25 minutes or until lightly browned.

Steps:

• Preheat oven to 375°C.
• Beat eggs, add sugar, oil, milk and molasses. Mix thoroughly.
• In another bowl, add all flour, baking powder, baking soda, salt and bran together. Mix thoroughly.
• Add raisins, sesame seeds, and sunflower seeds to the dry mix. Mix again.
• Add dry ingredients to wet ingredients. Mix well.
• Mixture will appear quite wet, but will thicken up quickly.
• Line muffin pan with muffin cups.
• Fill 3/4 full.
• Bake for 14-15 minutes.

Steps:

• Prune Paste: In a food processor, combine prunes, water and vanilla; process to form a smooth paste. Store in the fridge if not being used immediately. Will keep for several days.
• Muffins: In a large bowl, beat together prune paste and sugar. Beat in eggs and molasses.
• In medium bowl, combine flour, bran, baking powder and salt; stir in raisins. Stir soda into buttermilk; add to prune paste mixture alternately with flour mixture, stirring just until combined.
• Spoon batter into greased muffin pans. Bake at 375 for about 20 minutes. Remove muffins from pan and cool on wire rack.