ALWAYS READY BRAN MUFFINS
"These muffins are made, stored in the refrigerator, and baked whenever they are wanted."
3 cups unprocessed wheat bran, divided use
1 cup boiling water
1 cup sugar
1/2 cup margarine, softened
2 eggs
2 1/2 cups unbleached flour*
2 1/2 tsp baking soda
1 tsp salt
2 cups buttermilk
Raisins (optional)*
Pecans (optional)*
Put 1 cup of the wheat bran in a small bowl. Add the 1 cup boiling water, stir once and let stand to soften.
Cream the sugar and margarine in a mixing bowl. Beat the eggs slightly and add to the margarine mixture, mixing well; set aside.
Combine the flour, baking soda and salt in a mixing bowl.
Combine the remaining 2 cups wheat bran, the softened bran, and the flour mixture, and then combine with the 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.
About 25 minutes before serving:
Preheat the oven to 400 degrees F.
Spoon the batter into paper-lined or buttered muffin tins, filling them 2/3 full.
Bake 18 minutes and serve.
*I use whole wheat flour and add water to the recipe.
**I like to add raisins and pecans to the muffin tins before cooking.
Makes 24 muffins
Source: Sam Waring
"These muffins are made, stored in the refrigerator, and baked whenever they are wanted."
3 cups unprocessed wheat bran, divided use
1 cup boiling water
1 cup sugar
1/2 cup margarine, softened
2 eggs
2 1/2 cups unbleached flour*
2 1/2 tsp baking soda
1 tsp salt
2 cups buttermilk
Raisins (optional)*
Pecans (optional)*
Put 1 cup of the wheat bran in a small bowl. Add the 1 cup boiling water, stir once and let stand to soften.
Cream the sugar and margarine in a mixing bowl. Beat the eggs slightly and add to the margarine mixture, mixing well; set aside.
Combine the flour, baking soda and salt in a mixing bowl.
Combine the remaining 2 cups wheat bran, the softened bran, and the flour mixture, and then combine with the 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.
About 25 minutes before serving:
Preheat the oven to 400 degrees F.
Spoon the batter into paper-lined or buttered muffin tins, filling them 2/3 full.
Bake 18 minutes and serve.
*I use whole wheat flour and add water to the recipe.
**I like to add raisins and pecans to the muffin tins before cooking.
Makes 24 muffins
Source: Sam Waring
MsgID: 3156465
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Whole Grains Month!...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Whole Grains Month!...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes for National Whole Grains Month! - 09-03-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Artisan Multigrain Bread with Fruit and Nuts (with shape variations) |
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3 | Recipe: Salt-Free Whole Wheat Bread |
Betsy at Recipelink.com | |
4 | Recipe: Brown Rice Royal (using mushrooms and cooked rice) |
Betsy at Recipelink.com | |
5 | Recipe: Always Ready Bran Muffins (make ahead) |
Betsy at Recipelink.com | |
6 | Recipe: Easy Oat Bran and Date Cookies (1980's) |
Betsy at Recipelink.com | |
7 | Recipe: Bean Loaf (no meat, using oat bran, 1980's) |
Betsy at Recipelink.com | |
8 | Recipe: Appelsauce-Raisin Squares (using whole wheat flour and oat bran, 1980's) |
Betsy at Recipelink.com | |
9 | Recipe: Richard Simmon's Veggie Garden Loaf (using oatmeal and oat bran) |
Betsy at Recipelink.com |
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