Refrigerator Buttermilk 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:

• 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.

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:

• 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.

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.

Steps:

• Mix the dry ingredients together in a large bowl.
• Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
• Mix in the additional raisins.
• Pour into greased muffin tins (don't use liners.).
• Bake at 400 for 18-20 minutes or until golden brown.
• The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.

Steps:

• Soak 2 cups of bran flakes in hot water and cool. Cream shortening and sugar together. Add eggs, buttermilk and soaked bran flakes to creamed mixture. Sift dry ingredients and add with the 4 cups additional bran flakes to moist mixture. Mix until moist. Do not over mix.
• Keeps 7 weeks in refrigerator.
• Grease muffin tins or use paper muffin cups. When putting into tins to bake, you can add raisins or blueberries. Fill muffin tins 3/4 . Bake at 400 degrees for 15 to 20 minutes. These are so handy to have on hand for breakfast muffins -- .

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.