Always Ready Bran Muffins Misc Recipes


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


Share |


Recipe Search









Top Search

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


Always Ready Bran Muffins

Ingredients:

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


Method:

*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
serve.

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




 Always Ready Bran Muffins 

 

 

Copyright 2009 - 2015, All rights reserved, PagesPak.com