Ice Box Bran Muffins Recipes

ICE BOX BRAN MUFFINS

Steps:

• 1. Soak 1 cup of the bran in the 1 C. boiling water. In a mixing bowl cream crisco & sugar. Add beaten eggs, buttermilk, & soaked bran, mix together.
• 2. Mix together baking soda, salt, & flour. Add all at once to creamed mixture and add remaining 2 cups of bran. Fold in until moistened. Use greased cupcake tins or paper line tins.
• 3. 400 degrees for 15 minutes. Recipe can be doubled. Keeps up to 7 weeks in covered container in refrigator.

POST'S HONEY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit; grease 12 large muffin tins or line with paper baking cups.
• Combine milk and lemon juice or vinegar and set aside for a few minutes (a substitute for the 1 cup buttermilk in the original recipe).
• Beat egg in large mixing bowl with a fork; blend in oil, honey and soured milk or buttermilk; stir in cereal and raisins or dates; set aside.
• Combine remaining dry ingredients in a large bowl; stir liquid mixture into dry ingredients, just until moistened.
• Spoon batter into muffin cups, generously filling each to the top (I use an ice cream scoop with a release lever).
• Bake at 400 degrees Fahrenheit for 15 to 20 minutes or until done. COOL.

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.