A Pail Full Of Bran Muffins Recipes

PAIL FULL OF BRAN MUFFINS (MADE WITH BRAN FLAKES CEREAL)

Steps:

• Preheat your oven to 350 degrees.
• Line a muffin tin with paper liners. Set aside.
• In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.
• In a separate bowl whisk together the oil and eggs.
• Stir in both sugars and vanilla.
• Then stir in the bran mixture and raisins. Mix well.
• In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
• Combine the bran mix with the flour mix.
• Fill muffin cups about 2/3 full.
• Bake for 25 minutes.
• Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

MOLASSES BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
• Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS

Steps:

• Preheat over to 400.
• Spray muffin tins with cooking spray.
• Beat eggs, add oil and milk.
• Mix together.
• Mix dry ingredients together separately and mix well.
• Add to wet ingredients and mix again.
• Mix in raisins.
• Pour enough mix into muffin tins to fill about 2/3 of the way full.
• Bake at 400 for 15 minutes or until tops of muffins are nice and brown and starting to crack a bit.
• Keep mix in fridge for up to 6 weeks in an ice cream pail with lid.
• Recipes doubles easily and will fill and ice cream pail nicely.
• The longer the mix is in the fridge the darker the batter and more powerful the bran will be.
• Great warm with butter and honey.

A PAIL FULL OF BRAN MUFFINS

Steps:

• Mix boiling water and bram and let stand.
• Cream oil, sugars and eggs.
• Add buttermilk, bran and molasses.
• Mix dry ingredients together.
• Fold dry ingredients into wet ingredients.
• Pour into ice cream pail and store in fridge for at least 24 hours prior to using.
• Bake at 400 for 20-25 minutes.
• Do not stir mix each time you use it. It will darken slightly on the surface.

BRAN MUFFINS BY THE PAIL FULL RECIPE - (4/5)

Steps:

• Soak 2 cups Kellogs All Bran in 2 cups boiling water and set aside. Cream well sugar and crisco oil, then add eggs, Natural Bran and buttermilk. Add flour, baking soda and salt. Fold soaked Kellogs All Bran into the above mixture. Add raisins or fruit if desired. DO WOT OYERSTIR. Store in an air tight container. Before using store in fridge for 12 hours. When ready to use, scoop out portions of batter from top of container into muffin tins. DO MOT STIR. Bake for 20 minutes at 375 degrees. Will keep in fridge for 6 weeks.

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.