BRAN MUFFIN

BRAN MUFFIN RECIPIES, variations of refrigerator batches MOIST BRAN DARK BRAN DOROTHY’S BRAN YIELD: 3 dozen large YIELD: 4 dozen large In a very large bowl, cream: 1 cup shortening or margarine 2 cups granulated sugar (OR ½ cup molasses & 1¼ cup granulated sugar ) In a very large bowl, mix: 6 cups all-bran original cereal with 2 cups boiling water In a medium-size bowl or batter bowl, pour: 2 cups boiling water over 2 cups natural bran In a medium-size bowl or batter bowl, stir together: Stir in: 4 eggs, lightly beaten 3 cups buttermilk 2 cups natural bran In a medium-size bowl or batter bowl, stir together: 4 eggs, lightly beaten 1 cup vegetable oil 1 cup molasses In a very large bowl, cream: Add and beat well: 2½ cups granulated sugar 1 cup + 3 Tbsp shortening 4 eggs In a small bowl, stir together: Stir in: 3¾ cups all-purpose flour 2½ Tbsp baking powder 1 cup (or more) cut-up dates, raisins, currants or prunes. Stir egg mixture into bran mixture in large bowl with: Stir in: 4 cups buttermilk 2 cups uncooked, cut-up prunes, dates or raisins Stir in: 4 cups buttermilk, and 4 cups bran bud cereal Stir the buttermilk mixture into the cream mixture in the large bowl, and then stir the flour mixture into the batter in the large bowl. Sift together: 5 cups all-purpose flour 2 Tbsp baking soda 1 tsp salt Sift together: 6 cups all-purpose flour 2 Tbsp baking soda 2 tsp salt Dissolve: 2 Tbsp baking soda in ½ cup hot water. Stir the flour mixture into the batter in the large bowl, just until blended. Stir the flour mixture into the batter in the large bowl, alternately with hot water/bran mixture until blended. Pour hot water over the batter, but do not stir for one minute. After one minute, mix together. Cover and keep cool in refrigerator for 24 hours before baking. Cover and keep cool in refrigerator for 24 hours before baking. Cover and keep cool in refrigerator for 24 hours before baking. Batter will keep up to two weeks in refrigerator. Batter will keep up to four to six weeks in refrigerator. To BAKE: Preheat oven to 375°F. Do not remix the batter. Scoop batter into muffin pans and bake 20-25 minutes. To BAKE: Preheat oven to 425°F. Do not remix the batter. Scoop batter into muffin pans and bake 15 minutes. To BAKE: Preheat oven to 400°F. Scoop batter into muffin pans and bake 15-20 minutes. FoodNote: 1. At baking time, throw in a few sesame seeds and currants. FoodNote: 1. You can spice up the batter with cinnamon & nutmeg. 2. At baking time, stir in any additions that you like: blueberries, cranberries, apple chunks, banana slices nuts, seeds, raisins, dates, currants