Pail Full Of Muffins Recipes

Steps:

• Mix boiling water and bram and let stand.
• Cream oil, sugars and eggs.
• Add buttermilk, bran and molasses.
• Mix dry ingredients together.
• Fold dry ingredients into wet ingredients.
• Pour into ice cream pail and store in fridge for at least 24 hours prior to using.
• Bake at 400 for 20-25 minutes.
• Do not stir mix each time you use it. It will darken slightly on the surface.

Steps:

• Pour water over bran and let stand. In very large bowl, cream margarine, sugar and eggs. Add buttermilk and then bran mixture. Stir until blended. Stir flour, soda and add to above mixture. Mix well.
• Fold in raisins last. Chill 1 day before baking. Fill tins 2/3 full and bake for 15-20 minutes at 275. makes 5 dozen muffins. The batter may be kept for 6 weeks in the refrigerator in a covered container.

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.