A Pail Full Of Bran Muffins Food

PAIL FULL OF BRAN MUFFINS (MADE WITH BRAN FLAKES CEREAL)

Steps:

• Preheat your oven to 350 degrees.
• Line a muffin tin with paper liners. Set aside.
• In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.
• In a separate bowl whisk together the oil and eggs.
• Stir in both sugars and vanilla.
• Then stir in the bran mixture and raisins. Mix well.
• In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
• Combine the bran mix with the flour mix.
• Fill muffin cups about 2/3 full.
• Bake for 25 minutes.
• Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.

A PAIL FULL OF BRAN MUFFINS

Steps:

• Mix boiling water and bram and let stand.
• Cream oil, sugars and eggs.
• Add buttermilk, bran and molasses.
• Mix dry ingredients together.
• Fold dry ingredients into wet ingredients.
• Pour into ice cream pail and store in fridge for at least 24 hours prior to using.
• Bake at 400 for 20-25 minutes.
• Do not stir mix each time you use it. It will darken slightly on the surface.

A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS

Steps:

• Preheat over to 400.
• Spray muffin tins with cooking spray.
• Beat eggs, add oil and milk.
• Mix together.
• Mix dry ingredients together separately and mix well.
• Add to wet ingredients and mix again.
• Mix in raisins.
• Pour enough mix into muffin tins to fill about 2/3 of the way full.
• Bake at 400 for 15 minutes or until tops of muffins are nice and brown and starting to crack a bit.
• Keep mix in fridge for up to 6 weeks in an ice cream pail with lid.
• Recipes doubles easily and will fill and ice cream pail nicely.
• The longer the mix is in the fridge the darker the batter and more powerful the bran will be.
• Great warm with butter and honey.

BRAN MUFFINS BY THE PAIL FULL RECIPE - (4/5)

Steps:

• Soak 2 cups Kellogs All Bran in 2 cups boiling water and set aside. Cream well sugar and crisco oil, then add eggs, Natural Bran and buttermilk. Add flour, baking soda and salt. Fold soaked Kellogs All Bran into the above mixture. Add raisins or fruit if desired. DO WOT OYERSTIR. Store in an air tight container. Before using store in fridge for 12 hours. When ready to use, scoop out portions of batter from top of container into muffin tins. DO MOT STIR. Bake for 20 minutes at 375 degrees. Will keep in fridge for 6 weeks.

BRAN MUFFINS

Steps:

• Heat oven to 400 degrees.
• Mix first 4 ingredients in a bowl.
• Mix the rest of the ingredients in another bowl.
• Mixing completely.
• Add dry ingredients to wet ingredient mix.
• Do not over stir.
• Spoon into muffin tins sprayed with nonstick oil.
• (you can leave out the oil if you use stick free muffin tin) Bake 18 to 20 minutes in a 400 degree oven.

PAIL FULL OF MUFFINS

Steps:

• Pour water over bran and let stand. In very large bowl, cream margarine, sugar and eggs. Add buttermilk and then bran mixture. Stir until blended. Stir flour, soda and add to above mixture. Mix well.
• Fold in raisins last. Chill 1 day before baking. Fill tins 2/3 full and bake for 15-20 minutes at 275. makes 5 dozen muffins. The batter may be kept for 6 weeks in the refrigerator in a covered container.

ALL BRAN MUFFINS

Steps:

• Combine cereal and milk in medium size bowl. Set aside for 15 minutes.
• Combine flour, sugar, baking powder, and cinnamon in another bowl. Mix well.
• Add egg white and applesauce to cereal/milk mixture. Mix well.
• Stir in flour mixture. Stir until moistened. Add a splash of extra milk if batter seems too dry.
• Fold in raisins.
• Spray muffin tins well with no-stick spray. Do not use paper baking cups. Divide the batter into 12 muffin cups.
• Bake at 350 deg for 15-17 minutes, or until toothpick inserted into the middle comes out clean.
• Let muffins cool in the muffin tin for 5 minutes before removing.