Moms 6 Week Bran Muffins Recipes

REFRIGERATOR BRAN MUFFINS

Steps:

• In a large bowl add the bran flakes.
• Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky.
• In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), cream together shortening and sugar. Mix in eggs, salt baking soda until combined.
• Mix in flour and buttermilk, alternating ingredients as you add them and mixing. Add in the All-Bran Cereal and and cooled bran flakes mixture and stir until combined.
• Spoon batter into muffin cups coated with non-stick spray or with muffin cup liners. They should be 2/3 full. Bake at 350 degrees for 20 minutes

SIX WEEK BRAN MUFFINS

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.

MOM'S BRAN MUFFINS

Steps:

• Find the biggest bowl you have in your kitchen.
• Pour Kellog's Original All-Bran Twigs and bran flakes into the bowl. Boil water and pour over the top. Immediately add the Crisco shortening so that it melts while the water is still hot. Mix until the shortening is completely melted.
• In a separate bowl mix the buttermilk, eggs and sugar and then combine with the bran mixture.
• Finally, add the remaining dry ingredients (i.e. flour, salt and baking soda) to the bran and mix well.
• For best results, refrigerate batter for 24 hours (do not stir mixture after it's been refrigerated).
• Generously spray muffin cups; fill each approximately 2/3 full (an ice cream scoop provides the perfect amount of batter). Avoid using cupcake liners because you will lose too much of the muffin.
• Bake in a preheated 400 degree oven for 20 minutes.
• Serve warm with butter and a cold glass of milk or hot coffee.
• Store baked muffins in an air-tight container.

SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN

Steps:

• Preheat oven to 425 F and prepare muffin pans.
• Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
• In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
• Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
• Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
• Cool in pan for 10 minutes then remove to a cooling rack.

SIX-WEEK BRAN MUFFINS

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.

MOMS 6 WEEK BRAN MUFFINS

Steps:

• Combine cereals and Boiling Water. Let stand.
• In another bowl cream shortening and sugar together. Add eggs and beat well. Mix milk and juice together in a seperate bowlthen add to eggs. Stir in cereal mixture.
• In another bowl, combine flour, soda, salt and raisins or fruit if desired. Mix thoroughly. Add dry mixture to batter. Stir just to combine.
• Store in Refrigerator. It will keep for up to six weeks.
• TO BAKE: Fill muffin cups 2/3 full and bake in a 400 degree oven for about 15 minutes, just watch them. Amount is approx .

MOM'S 6 WEEK BRAN MUFFINS

Steps:

• Dissolve baking soda into boiling water, set aside. Cream shortening and sugar, beat in eggs. Sift flour with salt, combine with creamed mixture. Blend in boiled water with baking soda, then buttermilk. Stir in both cereals, raisins and (optional) walnuts.
• Refrigerate uncooked dough for up to 6 weeks.
• Bake at 400 degrees for 20 minutes, or until knife inserted in center comes out clean.