Moms Best Bran Muffins Food

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.

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 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.

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.

BEST BRAN MUFFINS

Steps:

• In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

MOM'S BRAN MUFFINS

Steps:

• Pour 2 cups water over 2 cups bran cereal. Set aside.
• Cream 2 1/4 cups sugar and 1 cup crisco.
• Add 4 eggs, 1 quart of buttermilk and wet bran mixture.
• Add 5 cups flour, 1 tbl salt, 5 tsp baking soda.
• Mix well and then add remaining bran.
• Bake at 375 for 18-20 minutes.
• Can be strored in fridge for up to one month.