A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS
These are my mom's bran muffins. She always stores them in an ice cream pail with a lid on in the fridge. You can make as many or as little as you want in one batch.
Provided by KennKonn
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 10
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.
ICE BOX BRAN MUFFINS
A co-worker gave this recipe to me over 40 years ago. Anyone that has tasted this bread has always asked for the recipe. It not only freezes well, but it makes a large batch that will keep for 6 weeks refrigerated.
Provided by Maxine
Categories Breads
Time 45m
Yield 72 muffins, 72 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over All-Bran or Buds and let stand.
- Cream together Crisco and sugar and add to bran.
- Add the well-beaten eggs and buttermilk and the soaked bran mixture.
- Then slowly add the flour, salt, soda and fold in 4 cups All-Bran.
- Store in covered container in the refrigerator and use as desired. Improves with age. If you have leftovers, microwave for about 20 seconds. When filling muffin pans, do not stir refrigerated batter. Bake for 20 minutes at 375°. Will keep 6 weeks in refrigerator.
Nutrition Facts : Calories 111.5, Fat 3.6, SaturatedFat 1.1, Cholesterol 12.3, Sodium 150.3, Carbohydrate 19.3, Fiber 1.7, Sugar 9.8, Protein 2.4
A PAIL FULL OF BRAN MUFFINS
My mother-in-law usually has this on hand in her fridge. Right before baking them, she'll add raisins, or white chocolate chips, or blueberries.
Provided by jocfred
Categories Quick Breads
Time 40m
Yield 6 dozen
Number Of Ingredients 13
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.
PAIL FULL OF MUFFINS
Make and share this Pail Full of Muffins recipe from Food.com.
Provided by Douglas C
Categories Breads
Time 40m
Yield 60 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 132.6, Fat 4.5, SaturatedFat 0.5, Cholesterol 14.8, Sodium 341.6, Carbohydrate 22.5, Fiber 2.2, Sugar 10.1, Protein 3
ICE CREAM PAIL BRAN MUFFINS RECIPE
Provided by convred
Number Of Ingredients 9
Steps:
- Beat eggs, add oil and milk. Mix dry ingredients. Add wet ingredients to dry and mix only until blended. Add Raisins. Bake 400 deg. for 15 minutes.
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.
Nutrition Facts :
BRAN MUFFINS BY THE PAIL FULL RECIPE - (4/5)
Provided by á-6498
Number Of Ingredients 11
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.
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