REFRIGERATOR BRAN MUFFINS
Steps:
- Pour boiling water over 100% Bran/Buds. Set aside. Cream sugar & shortening. Add eggs & buttermilk & All-Bran. Add four, soda, salt, & cooled 100% Bran/Buds. Stir until just mixed. Place dough in jars in refrigerator. It will keep 6-8 weeks. To Bake: Heat oven to 350 deg. Spray muffin pan. Fill 2/3 full. Bake ~20 minutes until browned on top.
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Joshua Blakeney
[email protected]These muffins are a staple in my house. They're healthy and delicious, and my kids love them.
Ali Sagheer
[email protected]I made these muffins for a brunch party and they were a big success. Everyone loved them!
Stalin Kamle
[email protected]These muffins are a great way to use up leftover bran cereal. They're also a good source of fiber.
Tanjimul Astad ARAF
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect grab-and-go breakfast or snack.
Marlena Prociw
[email protected]Not a fan. The muffins were too dense and didn't have much flavor.
Muzafar Um
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use ingredients that I already have on hand.
Oscar Luminant
[email protected]The muffins were a little dry for my taste, but overall they were still good. I might try adding some extra oil or butter next time.
Daisy dash De Queen
[email protected]Delicious! I used whole wheat flour instead of all-purpose flour and they still came out great.
Alice Hood
[email protected]Followed the recipe exactly and they turned out perfect! Light and fluffy, with a crispy outer layer. Yum!
Nasheeda Claassen
[email protected]These muffins were a hit with my family! They're moist and flavorful, and the bran adds a nice nutty flavor. I'll definitely be making them again.