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


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 - 2016, All rights reserved, PagesPak.com