Harriets Bran Muffins Recipes

BRAN MUFFINS

Steps:

• Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.
• In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.
• Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.
• Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.

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!

HARRIET'S BRAN MUFFINS

Steps:

• Preheat oven to 400F and lightly spray muffin pans with cooking spray or line with cupcake papers.
• Sift flour, baking soda, and salt together.
• Mix together boiling water and all bran.
• cream together Crisco, sugar, eggs, and buttermilk in a separate large bowl.
• Add bran mixture, bran buds, allspice, flour, baking soda, and salt.
• Mix only until flour is absorbed.
• Fill muffin tins 2/3 full.
• Bake; check after 15 minutes, may need an extra few minutes to bake.
• Use as much batter as needed; cover and store extra batter in refrigerator for up to two weeks.