Ice Box Bran Muffins Recipes

ICE BOX BRAN MUFFINS

Steps:

• 1. Soak 1 cup of the bran in the 1 C. boiling water. In a mixing bowl cream crisco & sugar. Add beaten eggs, buttermilk, & soaked bran, mix together.
• 2. Mix together baking soda, salt, & flour. Add all at once to creamed mixture and add remaining 2 cups of bran. Fold in until moistened. Use greased cupcake tins or paper line tins.
• 3. 400 degrees for 15 minutes. Recipe can be doubled. Keeps up to 7 weeks in covered container in refrigator.

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.

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!