Refrigerator Bran Muffins Recipe 445

Steps:

• In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
• Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
• Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
• Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
• Spoon batter evenly into prepared muffin pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

Steps:

• Mix all bran cereal, boiling water, and one cup of the buttermilk.
• Let mixture stand.
• Blend sugar with shortening (butter).
• Add eggs and mix.
• Add the flour, soda, salt, another cup of buttermilk, and the dates.
• Blend well and add to bran mixture.
• Cover tightly and refrigerate up to 2 months.
• When ready to use, do NOT stir!
• Dip batter into greased muffin tins.
• Bake at 400 degrees for 20 minutes, if whole wheat, 30.

Steps:

• In very large bowl, combine bran and bran cereal.
• Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
• In another very large bowl, cream shortening with sugars.
• Beat in eggs one at a time.
• Add bran mixture to creamed mixture, stirring until blended.
• Mix together flour, soda and salt; add raisins.
• Add to bran mixture, stirring until evenly mixed.
• Cover tightly with foil and refrigerate at least 24 hours.
• To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
• Bake in 375 oven for 20-25 minutes.
• Make as many muffins as you wish, then return remaining batter to refrigerator.
• Batter will thicken considerably, but don't stir it before spooning it out.
• Recipe makes about 5 dozen muffins; it may be halved successfully.
• Baked muffins freeze well.