Ingredients
-
3
-
1
-
1
-
1/2
-
2 1/2
-
2
-
1
-
2
-
2
-
-
-
-
-
-
Directions
Hodgson Mill’s Oven-Ready Bran Muffins,From the back of a box of Hodgson Mill wheat bran. I like this recipe because you can make the batter in advance and store in the fridge in an airtight container for 2 to 4 weeks. That way I can bake a few fresh muffins whenever I want without having to break out the mixer.,Just made these incredible muffins! And Im talking absolutely delicious. Tender and moist, with a touch of crisp on top. I added 1/4 cup of canola oil, and a heaping 2 cups of raisins. I accidentally added the boiling water to all 3 cups of raw bran, but it still came out superb. I will only use this recipe from here on out. I am done searching for a good bran muffin recipe.,Thank you for posting this. I had the recipe cut out and in a drawer for the longest time. All of a sudden it went missing. I went on to the company’s website but couldn’t easily find the recipe. Then I found that you had posted it. Today used erythritol brown sugar as that is all I had and without all the calories and I also used whole wheat flour to pump up the fiber. I also put in a few frozen cranberries and blueberries. Thanks again!
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Steps
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1
Done
|
Mix 1 Cup Wheat Bran With 1 Cup Boiling Water; Stir and Let Water Absorb Into Bran. |
|
2
Done
|
in a Separate Bowl Blend Sugar and Butter. |
|
3
Done
|
Measure and Combine Flour, Baking Soda, and Salt. |
|
4
Done
|
Combine the Moist Bran With the Beaten Eggs, the Remaining 2 Cups of Bran, Buttermilk, Blended Sugar-Butter Mixture, and the Flour, Soda and Salt. |
|
5
Done
|
Stir Until Well Blended. |
|
6
Done
|
at This Point You Can Place the Batter in the Fridge For Future Use or Bake at Once. |
|
7
Done
|
When Preparing to Bake, Preheat Oven to 400 Degrees. |
|
8
Done
|
Stir Batter Well and Spoon Into Prepared Muffin Tins. |
|
9
Done
|
Bake 15 Minutes. |
|
10
Done
|
Keep Remaining Mixture in Airtight Container For 2 to 4 Weeks. |
