2 Week Bran Muffins Recipes

BRAN MUFFINS

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

BRAN MUFFINS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
• Add eggs, shortening and buttermilk; mix well.
• Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
• Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

SIX WEEK BRAN MUFFINS

Steps:

• In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
• Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
• Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

2 WEEK BRAN MUFFINS

Steps:

• Pre-heat oven to 350.
• Boil water and pour over All Bran and Bran Flakes, stir. Set aside for 5 minutes.
• Cream sugar, shortening and eggs. Add flour, soda, cinnamon, salt and buttermilk to sugar mixture. Mix until smooth.
• Stir water and bran mixture then add to batter. Mix well.
• Fill cupcake tin with liners and fill cups 1/2 full, then bake 15-20 minutes.
• Refrigerate unused mixture up to 2 weeks.

NEVER ENDING BRAN MUFFINS

Steps:

• NOTE: I did not calculate prep time in fridge overnight.
• In a X-LARGE, bowl cream sugar and shortening.
• Add eggs, salt, baking soda and mix well.
• Add 1 c flour, stir until just combined.
• Add 1 c buttermilk, stir until just combined.
• Repeat this until all flour and buttermilk is used.
• Add 1/2 cup water and 1 cup Bran cereal, stir until just combined.
• Repeat this until all the water and cereal is used.
• * Be sure NOT to overmix*.
• Let sit overnight in fridge, covered.
• Take out and stir-the cereal should have broken down and will mix well.
• Pour 1/3 c batter into muffin tins.
• Bake @ 400 degrees for 20 minutes or until toothpick comes out clean.

EASY BRAN MUFFINS

Steps:

• Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 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.