Refrigerator Bran Muffins Recipe 445

REFRIGERATOR BRAN MUFFINS

Steps:

• Mix all bran cereal, boiling water, and one cup of the buttermilk.
• Let mixture stand.
• Blend sugar with shortening (butter).
• Add eggs and mix.
• Add the flour, soda, salt, another cup of buttermilk, and the dates.
• Blend well and add to bran mixture.
• Cover tightly and refrigerate up to 2 months.
• When ready to use, do NOT stir!
• Dip batter into greased muffin tins.
• Bake at 400 degrees for 20 minutes, if whole wheat, 30.

REFRIGERATOR BRAN MUFFINS

Steps:

• In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)

REFRIGERATOR BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
• Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
• Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
• Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
• Spoon batter evenly into prepared muffin pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN

Steps:

• Preheat oven to 425 F and prepare muffin pans.
• Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
• In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
• Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
• Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
• Cool in pan for 10 minutes then remove to a cooling rack.

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.

REFRIGERATOR BUTTERMILK BRAN MUFFINS

Steps:

• In very large bowl, combine bran and bran cereal.
• Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
• In another very large bowl, cream shortening with sugars.
• Beat in eggs one at a time.
• Add bran mixture to creamed mixture, stirring until blended.
• Mix together flour, soda and salt; add raisins.
• Add to bran mixture, stirring until evenly mixed.
• Cover tightly with foil and refrigerate at least 24 hours.
• To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
• Bake in 375 oven for 20-25 minutes.
• Make as many muffins as you wish, then return remaining batter to refrigerator.
• Batter will thicken considerably, but don't stir it before spooning it out.
• Recipe makes about 5 dozen muffins; it may be halved successfully.
• Baked muffins freeze well.

REFRIGERATOR BRAN MUFFINS RECIPE - (4.4/5)

Steps:

• Add boiling water to bran and raisins. Let stand until cool. Sift together flour, salt and soda. Cream together sugar, butter and add the flour mixture. Add the bran mixture. Bake in muffin tines at 400F for 15 - 20 min. This mixture can be kept in the fridge until you need a batch of fresh muffins. Notes: * I omit the raisins, cuz I don't like them! ** I use All Bran for both bran portitions of the recipe