Never Ending Bran Muffins Recipes

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

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:

• NOTE: I did not calculate prep time in fridge overnight.
• In a X-LARGE, bowl cream sugar and shortening.
• Add eggs, salt, baking soda and mix well.
• Add 1 c flour, stir until just combined.
• Add 1 c buttermilk, stir until just combined.
• Repeat this until all flour and buttermilk is used.
• Add 1/2 cup water and 1 cup Bran cereal, stir until just combined.
• Repeat this until all the water and cereal is used.
• * Be sure NOT to overmix*.
• Let sit overnight in fridge, covered.
• Take out and stir-the cereal should have broken down and will mix well.
• Pour 1/3 c batter into muffin tins.
• Bake @ 400 degrees for 20 minutes or until toothpick comes out clean.