Grandmas Refrigerator Bran Muffins Recipes

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.)

Steps:

• 1. Mix all ingredients together until moistened. Store in a covered container in the refrigerator until ready to bake. Batter keeps well for up to 2 weeks.
• 2. When ready to bake fill paper lined muffin pan cups 3/4 full of batter and bake at 350 degrees for 15-20 minutes. Return un-used batter to refrigerator. Serve hot with butter.
• 3. Note: You can have fresh muffins for 2 or 3 days in a row with this batter. Or keep the unused batter for up to 2 weeks before using.

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!

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.

Steps:

• Soak Bran in boiling water set aside.
• Mix all remaining ingredients in a large mixing bowl than add Bran mixture to it mix till all incorporated .
• mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe.
• Bake at 350 till toothpick comes out clean.
• let cool on rack and enjoy.
• This mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins.

Steps:

• Mix all the dry ingredients in a large pan (roasting).
• Blend sugar and wet ingredients in a large bowl.
• Mix liquid into dry and blend together well.
• Baking.
• Fill muffin cups 3/4 full.
• Bake 350 till done Stores in fridge x 6 weeks.
• I am not sure exactly how many muffins this makes!
• a lot!