Pail Full Of Muffins Recipes

A PAIL FULL OF BRAN MUFFINS

A Pail Full of Bran Muffins image

My mother-in-law usually has this on hand in her fridge. Right before baking them, she'll add raisins, or white chocolate chips, or blueberries.

Provided by jocfred

Categories Quick Breads

Time 40m

Yield 6 dozen

Number Of Ingredients 13

Ingredients

2 cups boiling water
2 cups natural bran
2 cups brown sugar
1 cup white sugar
1 cup oil
1/2 cup molasses
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
1 tablespoon salt
4 cups all-bran cereal
1/2 cup wheat germ

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.

PAIL FULL OF MUFFINS

Pail Full of Muffins image

Make and share this Pail Full of Muffins recipe from Food.com.

Provided by Douglas C

Categories Breads

Time 40m

Yield 60 muffins

Number Of Ingredients 11

Ingredients

1 cup canola oil
1 1/2 cups sugar
2 tablespoons brown sugar
3 tablespoons baking soda
1 tablespoon salt
2 cups boiling water
6 cups natural bran
5 cups all-purpose flour
2 cups raisins
4 eggs
1 quart buttermilk

Steps:

Pour water over bran and let stand. In very large bowl, cream margarine, sugar and eggs. Add buttermilk and then bran mixture. Stir until blended. Stir flour, soda and add to above mixture. Mix well.
Fold in raisins last. Chill 1 day before baking. Fill tins 2/3 full and bake for 15-20 minutes at 275. makes 5 dozen muffins. The batter may be kept for 6 weeks in the refrigerator in a covered container.

Nutrition Facts : Calories 132.6, Fat 4.5, SaturatedFat 0.5, Cholesterol 14.8, Sodium 341.6, Carbohydrate 22.5, Fiber 2.2, Sugar 10.1, Protein 3

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

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

Provided by á-6498

Number Of Ingredients 11

Ingredients

2 cups Kellogs All Bran
2 cups boiling water
4 eggs
1 quart Buttermilk
3 tbsps baking soda
2 cups raisins or fruit (OPTIONAL)
1 cup crisco oil
5 cups flour
1 tsp salt
3 cups sugar
4 cups Natural Bran

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.

A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS

A Pail in the Fridge 6 Week Bran Muffins image

These are my mom's bran muffins. She always stores them in an ice cream pail with a lid on in the fridge. You can make as many or as little as you want in one batch.

Provided by KennKonn

Categories Quick Breads

Time 45m

Yield 24 muffins

Number Of Ingredients 10

Ingredients

2 eggs, beaten
3/4 cup oil
1 cup white sugar
2 cups milk
2 cups flour
1 cup natural bran (not cereal)
2 teaspoons natural bran (not cereal)
1 teaspoon salt
2 teaspoons baking soda
1 cup raisins

Steps:

Preheat over to 400.
Spray muffin tins with cooking spray.
Beat eggs, add oil and milk.
Mix together.
Mix dry ingredients together separately and mix well.
Add to wet ingredients and mix again.
Mix in raisins.
Pour enough mix into muffin tins to fill about 2/3 of the way full.
Bake at 400 for 15 minutes or until tops of muffins are nice and brown and starting to crack a bit.
Keep mix in fridge for up to 6 weeks in an ice cream pail with lid.
Recipes doubles easily and will fill and ice cream pail nicely.
The longer the mix is in the fridge the darker the batter and more powerful the bran will be.
Great warm with butter and honey.

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