Feather Light Bran Muffins Recipes

FEATHER-LIGHT MUFFINS

Steps:

• In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

FEATHER LIGHT MUFFINS

Steps:

• In mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins two-thirds full.
• Bake at 325 for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

FEATHER LIGHT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine Nabisco 100% Bran and boiling water and let cool.
• Cream Crisco and sugar.
• Add eggs, buttermilk, flour, soda, and salt.
• Fold in Kellogg's All Bran.
• Fill muffin tins half full and bake 15 minutes.

CLASSIC BRAN MUFFINS

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!

LIGHT AS A FEATHER MUFFINS

Steps:

• 1. Grease the bottoms of muffin cups and fill 1/2 full
• 2. Bake at 375 until golden brown from 20-23 minutes
• 3. Makes 14-16 medium sized muffins

FEATHER LIGHT MUFFINS

Steps:

• 1. If you use buttermilk, which is thicker, you may need to add more to make the batter not too thick but not too thin. Preheat the oven to 325.
• 2. Cream the butter and sugar together until fluffy and add in the egg. Combine the dry ingredients and add to the creamed mixture, alternating with the milk (buttermilk).
• 3. This makes about 8 muffins. So either grease the muffin tin or add muffin papers. Put in enough batter to fill more than half of the muffin cup, about 2/3 full. Bake for20-25 minutes, checking and rotating at 15 minutes.
• 4. Let cool for 3-4 minutes while you whisk together the sugar and cinnamon. Have the melted butter on hand. Dip the tops of the muffins in melted butter and roll in the sugar. Set aside to cool, or eat them all warm. They are delightful!