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Always Ready Bran Muffins recipes

Category	Breads	Stumble It!
Views	2316
Ratings	0
Comments	0

Ingredients And Procedures

Ingredients
3	cup	wheat bran, unprocessed
1	cup	water, boiling
1	cup	sugar 1/2 c margarine
2	each	eggs
1/2	cup	flour, unbleached
2	teaspoon	baking soda
1	teaspoon	salt 2 c buttermilk
1		rasins, optional
1		pecans, optional

Directions:
* I use whole wheat flour and add water to the recipe. Put 1 c of the wheat bran in a small bowl. Add the boiling water, stir once and let stand to soften. Cream the margarine and sugar in a mixing bowl. Beat the eggs slightly and add to the margarine mixture, mixing well. Combine the flour soda and salt in a mixing bowl. Combine the wheat bran, the softened bran, and the flour mixture, and then combine with the egg/margarine/sugar mixture alternately with the buttermilk. Stir until thoroughly mixed. Pour into a plastic container with a tight lid. Store in the refrigerator for a minimum of 12 hours and a maximum of 6 weeks. Makes 2 dozen. These muffins are made, stored in the refrigerator, and baked whenever they are wanted. About 25 minutes before serving, preheat the oven to 400 degrees F. Spoon the batter into teflon-lined or buttered muffin tins, filling them 2/3 full. Bake 18 minutes and serve. I like to add rasins and pecans to the muffin tins before cooking.

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<h1>Always Ready Bran Muffins recipes</h1>
 Ingredients And Procedures
 <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3>Ingredients</TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>cup</TD><TD class=ingredient>wheat bran, unprocessed</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>water, boiling</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>sugar 1/2 c margarine</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>eggs</TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>flour, unbleached</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>baking soda</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt 2 c buttermilk</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>rasins, optional</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>pecans, optional</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4> Directions: </TD></TR><TR><TD colSpan=4>* I use whole wheat flour and add water to the recipe. Put 1 c of the wheat bran in a small bowl. Add the boiling water, stir once and let stand to soften. Cream the margarine and sugar in a mixing bowl. Beat the eggs slightly and add to the margarine mixture, mixing well. Combine the flour soda and salt in a mixing bowl. Combine the wheat bran, the softened bran, and the flour mixture, and then combine with the egg/margarine/sugar mixture alternately with the buttermilk. Stir until thoroughly mixed. Pour into a plastic container with a tight lid. Store in the refrigerator for a minimum of 12 hours and a maximum of 6 weeks. Makes 2 dozen. These muffins are made, stored in the refrigerator, and baked whenever they are wanted. About 25 minutes before serving, preheat the oven to 400 degrees F. Spoon the batter into teflon-lined or buttered muffin tins, filling them 2/3 full. Bake 18 minutes and serve. I like to add rasins and pecans to the muffin tins before cooking. </TD></TR></TBODY></TABLE></pre>
 
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