Best 6 A Pail Full Of Bran Muffins Recipes

CLASSIC BRAN MUFFINS

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!

EASY RAISIN BRAN MUFFINS

Steps:

• 1. Sift together : flour , baking powder , salt and sugar.
• 2. Combine : beaten egg , milk and slightly cooled melted fat.
• 3. Add to floured mixture ; stirring only enough to dampen the flour.
• 4. Fold in raisin bran flakes or bran flakes and raisins ; being careful not to over mix.
• 5. Fill well greased 2-1/2" muffin cups 2/3 way full.
• 6. Bake @ 400° for 15-18 minutes.
• 7. NOTE : To maintain there original freshness , store in an air tight container , and Re-heat them up wrapped in foil.

BRAN MUFFINS BY THE PAIL FULL RECIPE - (4/5)

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.

PAIL FULL OF BRAN MUFFINS (MADE WITH BRAN FLAKES CEREAL)

Steps:

• Preheat your oven to 350 degrees.
• Line a muffin tin with paper liners. Set aside.
• In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.
• In a separate bowl whisk together the oil and eggs.
• Stir in both sugars and vanilla.
• Then stir in the bran mixture and raisins. Mix well.
• In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
• Combine the bran mix with the flour mix.
• Fill muffin cups about 2/3 full.
• Bake for 25 minutes.
• Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.

A PAIL FULL OF BRAN MUFFINS

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.

A BUCKET OF BRAN MUFFINS

Steps:

• Pour water over cereal and let stand.
• Mix together remaining ingredients then add softened cereal.
• Bake as many as desired in muffin tins sprayed with Pam.
• Bake at 400 degrees for 15 to 20 minutes.
• NOTE: This recipe makes 40 large muffins but you can cook what you want now and keep the batter in the refrigerator for up to 3 weeks and have hot muffins anytime.
• You can add raisins or other fruit, dried cherries or cranberries.