Green Meadows Six Bran Muffins Food

GREEN MEADOWS SIX BRAN MUFFINS

Steps:

• sing the LARGEST bowl you have, combine the first four ingredients. Add the bran flakes, and sugar and mix. In a mixer bowl, beat the eggs and then add the oil, buttermilk and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight fitting cover and store in the refrigerator until ready to use. This batter will keep for 6 weeks! Date the container the day you make the batter. When ready to bake--DO NOT STIR BATTER-- just dip out to fill the muffin pans! Preheat oven to 375ºF. Using about half a cup of batter for each, fill paper lined muffin tins. Bake muffins for 20 minutes or until it springs back when touched with your finger. Foodfan NOTE: I have been making these for years and they are the best!! I prefer to spray my pan with Pam instead of using the paper liners and they come out just fine. I like to let the batter set at least 24 hours before baking the first batch--they taste better. Makes 42-48 muffins

SIX WEEK BRAN MUFFINS

Steps:

• Combine cereals and Boiling Water.
• Let stand.
• In another bowl cream butter and sugars together.
• Add eggs and beat well.
• Mix in buttermilk.
• Add molasses if desired.
• Stir in cereal mixture.
• In another bowl, combine flour, soda, baking powder, salt and raisins.
• Mix thoroughly.
• Add dry mixture to batter.
• Stir just to combine.
• Cover tightly and store in Refrigerator.
• It will keep for up to six weeks.
• TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).

UNKNOWNCHEF86'S SIX WEEK BRAN MUFFINS

Steps:

• Add soda to water; let cool.
• Cream shortening and sugar in large mixing bowl.
• Add eggs, blend well.
• Stir in buttermilk, flour and salt.
• Add soda-water.
• Combine remaining ingredients in large (at least ten quarts) bowl.
• Stir liquid into dry ingredients til blended.
• Before first use, let batter sit a few hours to overnight in fridge to allow flavors to blend and fiber to soften.
• Fill muffin pans 2/3 full.
• Bake 20-25 minutes in 400 oven.
• Store remaining batter in refrigerator in a covered container.
• Keeps up to 6 weeks.