Classic From The Box All Bran Muffins Recipes

THE ORIGINAL ALL BRAN MUFFINS

Steps:

• Combine cereal and milk. Let stand 1/2 hour.
• Add egg and oil; beat well.
• Add rest of ingredients. Beat just until combined.
• Put into muffin pans sprayed with Pam.
• Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

CLASSIC FROM THE BOX ALL BRAN MUFFINS RECIPE

Steps:

• Stir flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minutes or until softened. Add.
• egg and oil. Beat well. Add flour mixture, stirring only until combined.
• Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with.
• cooking spray. Bake at 400 degrees for about 15-20 mins or until lightly browned.
• Serve warm. Yield: 12 muffins.
• This from the All-Bran cereal box!

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!

BRAN MUFFINS

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

ICE BOX BRAN MUFFINS

Steps:

• Pour boiling water over All-Bran or Buds and let stand.
• Cream together Crisco and sugar and add to bran.
• Add the well-beaten eggs and buttermilk and the soaked bran mixture.
• Then slowly add the flour, salt, soda and fold in 4 cups All-Bran.
• Store in covered container in the refrigerator and use as desired. Improves with age. If you have leftovers, microwave for about 20 seconds. When filling muffin pans, do not stir refrigerated batter. Bake for 20 minutes at 375°. Will keep 6 weeks in refrigerator.

BRAN MUFFINS

Steps:

• Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.