Moms Bran Muffins Recipes

BRAN MUFFINS

Steps:

• Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
• Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
• Grate the carrots and chop walnuts (if using) and set aside.
• Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
• Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don't over mix!).
• Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

MOM'S BEST BRAN MUFFINS

Steps:

• Pour two cups of boiling water over all bran ceral.
• Let stand.
• Cream together sugar, margarine, and eggs.
• Add butter milk, and bran/water mix to sugar, margarine, and eggs.
• In a separate bowl mix together flour, baking soda, salt, and bran flakes.
• Add wet ingredients to dry, and mix well.
• Fold in raisens or dates.
• Bake at 350 for 15-20 minute.
• Muffins turn out best if you make the mixture the night before, and bake them the next day.

THE ORIGINAL ALL BRAN MUFFINS

Steps:

• Combine cereal and milk. Let stand 1/2 hour.
• Add egg and oil; beat well.
• Add rest of ingredients. Beat just until combined.
• Put into muffin pans sprayed with Pam.
• Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

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.

MOM'S REFRIGERATOR BRAN MUFFINS

Steps:

• Mix the dry ingredients together in a large bowl.
• Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
• Mix in the additional raisins.
• Pour into greased muffin tins (don't use liners.).
• Bake at 400 for 18-20 minutes or until golden brown.
• The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.

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!

MOM'S BRAN MUFFINS

Steps:

• Cream butter and sugar.
• Add eggs and beat well.
• Add molasses and bran and milk.
• Mix well.
• Add dry ingredients and stir just until blended inches.
• Fill Lined muffin tins 2/3 full.
• Bake 375 for 15-20 min.

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 .