REFRIGERATOR BRAN MUFFINS
Steps:
- Pour boiling water over 100% Bran/Buds. Set aside. Cream sugar & shortening. Add eggs & buttermilk & All-Bran. Add four, soda, salt, & cooled 100% Bran/Buds. Stir until just mixed. Place dough in jars in refrigerator. It will keep 6-8 weeks. To Bake: Heat oven to 350 deg. Spray muffin pan. Fill 2/3 full. Bake ~20 minutes until browned on top.
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Kelsey Rodriguez
[email protected]These muffins are a staple in my house. We love them for breakfast or a snack.
Emmanuel iduh
[email protected]I wasn't sure about these muffins at first, but they really grew on me. I love the nutty flavor of the bran.
Mahar shahbaz
[email protected]These are the best bran muffins I've ever had! They're so moist and flavorful.
Junior Menocal
[email protected]I love that these muffins are so versatile. I've made them with different fruits and nuts, and they always turn out great.
Big Gloss
[email protected]These muffins are a great way to use up leftover bran cereal. They're healthy and delicious!
dora explorer
[email protected]Meh.
RA. RaHuL
[email protected]Yum! These were so good! I ate three in one sitting!
Amos Kabila
[email protected]Not bad! A bit dry, but still tasty. I think I'll try adding some applesauce next time.
Wendy Munyasi
[email protected]Easy to make and delicious! I used whole wheat flour and they turned out great. Will definitely make these again.
skyls comedy
[email protected]These muffins were a hit! They were moist and fluffy, with a slightly sweet flavor. I added some raisins and walnuts for extra texture and flavor. My family loved them!