Vickies Grandmas Bran Muffins Recipes

Steps:

• 1. Boil 1 cup water, add bran buds let soak.
• 2. Cream together melted butter, 1 cup sugar ,eggs and buttermilk. Add 1 teaspoon maple flavoring. did dry ingredients and the buds that were soaking. Spoon into well greased muffin Tins. Bake at 400 degrees for 25-30 minutes or till firm to touch.

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 an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.

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!

Steps:

• 1. Measure out cereal in a bowl that can handle boiling water. Pour boiling water over cereal, mix well making sure all is wet. Let set for 15 minutes.
• 2. Add buttermilk, sugar, beaten eggs, oil, to the cereal mix. Mix well.
• 3. Add flour, soda, salt. Mix well again.
• 4. Cover and refrigerate for 24 hours before using.
• 5. Bake in greased muffin pans at 400* for 20-25 minutes. You can also use cupcake liners but these are so moist that most of the muffin stays in the liner when you try to eat them, grrrrr!
• 6. The batter will keep up to 6 weeks in refrigerator. Do not mix again after first mixing.
• 7. *PLEASE NOTE* These muffins did not rise like they normally do because I did not measure the flour correctly. The next time I make them, I will update the picture and show how they really rise nicely! Sorry.

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.