Minnie Pearls Bran Muffins Recipes

BEST BRAN MUFFINS

Steps:

• In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

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!

YUMMY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more.
• Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined.
• Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until browned and set, 16 to 18 minutes.

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.

NANNIE'S SIX WEEK BRAN MUFFINS

Steps:

• In a large bowl, (I use my stock pot) mix together flour, sugar, bran, and bran cereal. Set aside.
• In another bowl, blend together, soda, buttermilk, oil, applesauce, eggs and molasses. Add to dry ingredients. The batter will be stiff.
• Stir in the raisins, or whatever you may have.
• Store in the refrigerator in an airtight container.
• To Bake:.
• Preheat oven to 375*
• Line muffin tins with paper if desired and fill 3/4's full.
• Bake for 20 minutes.

MINNIE PEARL'S BRAN MUFFINS

Steps:

• Combine 1 cup cereal and boiling water in a medium bowl.
• Let stand until cool.
• Add oil and mix well.
• Sift flour, baking soda, salt and sugar together into a large mixing bowl.
• Beat eggs and buttermilk together.
• Mix the egg mixture into the flour mixture.
• Stir in the remaining 2 cups cereal.
• Add the moist cereal mixture and mix well.
• Note:I added 6 oz.
• Craisins to the batter, at this point, for extra taste and nutrition.
• Spoon batter into greased muffin cups, about 2/3 full.
• Bake at 400° for 20 minutes, until lightly browned.
• Store extra batter in a covered container in the refrigerator.