Best 7 A Pail In The Fridge 6 Week Bran Muffins Recipes

SIX WEEK BRAN MUFFINS

Steps:

• In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
• Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
• Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

REFRIGERATOR BRAN MUFFINS

Steps:

• In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)

REFRIGERATOR BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
• Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
• Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
• Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
• Spoon batter evenly into prepared muffin pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

SIX-WEEK BRAN MUFFINS

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS

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.

A PAIL FULL OF BRAN MUFFINS

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.

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

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.