Always Ready Bran Muffins Misc Recipes

Home  >  Recipes  >  Misc Recipes   >  Always Ready Bran Muffins Recipes

Share |

Recipe Search

Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   checkerboard   pizza   burger   curry   tuna   sweet potato   wine   mousse   steaks   lasagna   souffle      kaposzta salata   lassi   medovnik   dipping sauce   hungarian   gluten free   butter cookies   guacamole   lemonade   Condensed Milk Recipe   blueberry fungee   urdu   shawarma   apple cake   biryani   donuts   bombay biryani   chicken chilli   puff pastry    Indian Chicken Curry   birthday cake   blueberry funge   Burfi   moosa   beirox   Danish Pastry    gulab jamun   cheddar cheese   dum biryani   samoosa   ampalaya   drumsticks   nuggets   mustard meatloaf   1994 3rd Place   kanum ma kang mung   chicken pasta   lamb stew with rosemary dumplings   red wine and rosemary porterhouse   chocolate cookies   apple custard   chinese rice   potatos   skillet enchiladas   pinacolada   salsa sauce   cheese balls   Cream Cheese Recipe   tuna ring   plain cake   aljotta   pepsi   lemon lime   fajita chicken   frappuccino   white sauce   apple pinwheels   whelks   targine   albanian   phirni   Baklava   ground cherry pie   coca cola   chicken picata   lemon lime soda   apricot muffins   vegetable biryani   key lime cake   electric lemonade   vanilla cream cake   cheese pizza   apple Salsa   turkey wrap   tartar sauce   flounder   crab mousse   BBB   Lunchbox    3B   mister saleem 

Always Ready Bran Muffins


3 cUnprocessed wheat bran
1 c;Water, boiling
1 cSugar
1/2 cMargarine
2 1/2 cFlour, unbleached
2 1/2 ts Baking soda
1 ts Salt
2 cButtermilk
Raisins (opt.)
Pecans (opt.)


*I use whole wheat flour and add water to the recipe.

Put 1 c of the wheat bran in a small bowl.Add the boiling water,
stir once and let stand to soften.

Cream the margarine and sugar in a mixing bowl. Beat the eggs
slightly and add to the margarine mixture, mixing well.

Combine the flour soda and salt in a mixing bowl. Combine the wheat
bran, the softened bran, and the flour mixture, and then combine with
the egg/margarine/sugar mixture alternately with the buttermilk. Stir
until thoroughly mixed.

Pour into a plastic container with a tight lid.Store in the
refrigerator for a minimum of 12 hours and a maximum of 6 weeks.
Makes 2 dozen.

These muffins are made, stored in the refrigerator, and baked
whenever they are wanted.About 25 minutes before serving, preheat
the oven to 400 degrees F. Spoon the batter into teflon-lined or
buttered muffin tins, filling them 2/3 full.Bake 18 minutes and

I like to add rasins and pecans to the muffin tins before cooking.

 Always Ready Bran Muffins 



Copyright 2009 - 2016, All rights reserved,