ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: All Bran Muffins

Misc.

Thanks Emily,You made my day.

Louise AR.


MsgID: 0045985
Shared by: Louise AR.
In reply to: Recipe: All-Bran Muffins
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: All-Bran Muffins
  Louise AR
2 Recipe: All-Bran Muffins
  Emily
3 re: All Bran Muffins
  Louise AR.
4 Recipe(tried): Bran Muffins
  Mary/ WI
ADVERTISEMENT
Random Recipes
  • Milk Chocolate Mousse
  • MILK CHOCOLATE MOUSSE 6 tbsp. sugar 1/4 cup water 1 tsp. fresh lemon juice 3 oz. mild chocolate, chopped 2 oz. bittersweet chocolate, chopped 1/4 cup (1/2 stick) unsalted butter, at room temp. 3/4 cup heavy cream 6 tb...
  • Zucchini and Lemon Salad
  • ZUCCHINI AND LEMON SALAD 3 Tbsp. unsalted butter, divided use 1 Tbsp. olive oil 3 medium zucchini (about 1 lb.), trimmed, sliced thin 1 red bell pepper, seeded, cut into thin strips 1 small onion, halved, sliced thin ...
  • Celery Top and Olive Salad
  • CELERY TOP AND OLIVE SALAD 2 cups pitted green or ripe olives, chopped 2 cups coarsely chopped celery tops chopped 1 medium onion, chopped (1/2 cup) 1/4 cup olive or vegetable oil 2 tablespoons wine vinegar 1/2 teasp...
  • Batter Fried Okra
  • BATTER FRIED OKRA 3/4 cup corn starch 1/4 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup water 1 egg, slightly beaten 1 quart corn oil 4 cups fresh okra, trimmed and sliced crosswise ...
ADVERTISEMENT
  • Gullet Bread (using baking powder)
  • A friend brought me this bread YEARS ago. I don't make it too often as I can't leave it alone.....but it is great with homemade soups, or just with honey! GULLET BREAD Make a soft dough of: 3 1/2 cups flour 1 1/2 T...
  • Grandma's Homemade Egg Noodles
  • GRANDMA'S HOMEMADE EGG NOODLES This is the same recipe my 92 yr old Grandmother still makes and it has been passed down from generation to generation. Very easy to make, but it is important to let the dough dry before...
  • Sunday's Best Oven-Fried Chicken
  • SUNDAY'S BEST OVEN-FRIED CHICKEN 2 (3 1/2- to 4-pounds each) frying chickens 1/2 cup all-purpose flour 1 teaspoon celery seeds 2 teaspoons onion powder 1 teaspoon paprika 2 tablespoons lemon pepper 1 tablespoon salt 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: All Bran Muffins
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!