|The Muffin Baker's Guide|
|by Bruce Koffler|
Newly revised and updated, this cookbook for the muffin-minded contains nearly 100 easy-to-follow recipes and covers all varieties of muffins.
Results 1 - 10 of about 900 for buttermilk bran muffins
Combine together and ... 4 c. All Bran 5 c. flour ... sugar 1 qt. buttermilk 4 eggs 1 ... or more dozen muffins. (Unused portions ... degrees 20 to 25 minutes.
In large mixing bowl combine buttermilk, water, honey, ... mixer. Stir in All-Bran and Raisin-Bran. In ... FREEZE: Bake the muffins; allow to ... 20-25 minutes, until browned.
Preheat oven to ... a 12 cup muffin pan with melted butter. Beat egg, add buttermilk molasses. Stir in bran and let soak ... 20 to 25 minutes. Makes 12.
Cream sugar, shortening ... dry ingredients and bran cereal thoroughly. Slowly ... mixture to the buttermilk and then add ... paper bake-cups in muffin pans 2/3 full. ... brown. Yields 1 dozen.
Mix oat bran, buttermilk, egg, honey, ... pour into Pam sprayed muffin tin. Bake at 425 degrees for 15 minutes. Makes 12 muffins with 190 calories each.
Combine 100% Bran with boiling water. ... in eggs and buttermilk. Blend flour, ... greased or papered muffin tins. Makes 4 ... to 5 dozen muffins. Mix can ... 2 to 3 weeks.
In a large bowl, combine bran, flour, baking ... eggs lightly; add buttermilk and stir thoroughly. ... combined, spoon in muffin pan using paper ... rack for 5 minutes.
Preheat oven to ... bowl. Blend in buttermilk and molasses. Stir in bran. Let stand ... until moistened. Spray muffin cups, fill 2/3 full. Bake 20-25 minutes.
Soak bran in buttermilk. Meanwhile, beat ... desired, you may bake part of this recipe; remaining batter can be stored in the refrigerator for up to 2 weeks.
Pour 2 cups water over 2 cups Bran. Let stand. ... Add 1 quart buttermilk and 4 cups ... Batter will keep 8 weeks in refrigerator in covered Tupperware.
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