Bran Muffins 2
Serving Size : 1
Ingredients for prepare Bran Muffins 2
:
| Amount | Measure | Ingredient - Preparation Method |
| 7/8 | c | Oil |
| 8 | oz | Egg substitute |
| 2 | c | - Ґ |
| 100 | | percent bran |
| 1 | qt | Buttermilk |
| 5 | c | All-purpose flour |
| 2 | ts | Baking powder |
Directions:
bran muffins 2 |
| 2 1/2 | c | Sugar |
| 4 | c | All-bran |
| 1 | c | Boiling water |
| 2 | ts | Vanilla extract |
| 5 | ts | Baking soda |
| 1 | t | Salt (optional) |
recipe Bran Muffins 2
Mix oil and sugar thoroughly in a VERY LARGE bowl. Add
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egg substitute, 2 ounces at a time and beat well. Mix together
Bran Muffins 2
All Bran and 100 percent Bran. Add boiling water. Stir and let cool. Add buttermilk and vanilla to bran
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mixture. Sift together flour, baking soda, baking powder and salt. Add bran
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mixture to the creamed mixture, alternating with the flour. Do this in three portions. Stir thoroughly to blend. If
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storing batter, store in tightly covered container in refrigerator. This will keep up to 3 months. If using stored
Bran Muffins 2
batter, DO NOT STIR! To bake muffins, fill paper muffin cups 2/3 full. Bake at 350 degrees for
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20-25 minutes or until they test done. Dates, nuts, raisins or glaced fruit may be sprinkled on top of batter
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in bowl when filling muffin cups. This becomes a filling inside the batter
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as muffin cups are filled. Muffins are very good cold. They also may be re-heated or frozen after baking.
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