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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bran Muffins Recipe

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This recipe for Bran Muffins is from The Churchill Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups hot water
2 cups bran buds (you may substitute by using All-Bran, but it is best with Bran Buds)
4 cups All-Bran
1 quart fresh buttermilk
4 eggs
½ cup oil (Canola oil is best, but others may be substituted)
2/3 cup applesauce
¾ cup white sugar
¾ cup brown sugar
5 teaspoons baking soda
5 cups white floor
You may add any of these options: walnuts, pecans, raisins, fresh blueberries, or dried cranberries.
Directions:
Directions:
*This recipe has less fat and less sugar than other bran muffin recipes. As a result of the low fat content, the muffin may stick to the cup cake paper more so than other recipes. If you prefer, spray a very small amount of Pam into each cupcake paper. (I usually do not use the Pam.)
Bake at 375 degrees for approximately 19 minutes. Stick a toothpick in the center of the muffin. If the toothpick comes out without batter on it the muffin is done. Do not over bake.
This batter will keep in the refrigerator for up to 2 weeks, if you want to bake a few at a time. I like to bake them all at once (usually a double batch makes 90 muffins) using cupcake papers. This recipe yields about 45 muffins. I bake them all at once then freeze them…taking them out individually to microwave each morning.
Personal Notes:
Personal Notes:
This recipe is from Marilyn Bacon Underwood!

 

 

 

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