Best Ever Ready Muffins Recipes
EVER READY BRAN MUFFINS
Steps:
- Combine all dry ingredients. Make a well in the center. In a separate bowl beat eggs and add wet ingredients to eggs. Add wet to dry. Add nuts and fruits. Bake @ 400 for 15-20 minutes for 8-12 normal sized muffins.
EVER READY MUFFINS
Got this great recipe at a bed and breakfast in New Hampshire. Batter keeps up to 6 weeks in refrigerator; makes lots of delicious muffins. High in fiber.
Provided by Hugce
Categories Quick Breads
Time 40m
Yield 48-36 muffins
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Combine other ingredients and add to dry ingredients.
- Mix with spoon just to moisten.
- Fold mixture.
- Put in refrigerator overnight.
- Spoon into greased muffin pans, being careful to take batter from sides and not mix batter anymore.
- Bake on bottom rack at 400 degrees for 5 minutes; then bake on top rack 15 minutes.
Nutrition Facts : Calories 203.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 18.4, Sodium 308.4, Carbohydrate 32.9, Fiber 1.7, Sugar 18.2, Protein 3.8
EVER-READY OAT-BRAN MUFFINS
Number Of Ingredients 11
Steps:
- Pour boiling water over bran and let stand. Spoon flour into dry measuring cup. Level off and pour into large bowl. Add soda and salt. Stir well to blend. Cream shortening and sugar together thoroughly. Add eggs and buttermilk. Mix well. Add liquid ingredients to flour mixture. Mix well. Add oats, raisins and bran. Stir well to blend. Fill well greased muffin tins 3/4 full. Bake 375 for 15 - 20 minutes. Keeps up to 2 months in fridge.
EVER-READY OAT/BRAN MUFFINS
This is a recipe my grandmother gave to me and I believe she got it off a bag of Quaker Oats. It is the best bran muffin recipe I have tried. I misplaced the recipe and couldn't find it online anywhere, so I'm posting it here so I can find it. I remember my grandmother making these when we'd go to stay with her and I loved them. I usually store the unused batter in plastic containers in the refrigerator. I fill the containers with the batter and then put a layer of plastic wrap over the top before I put the lid on...I find the batter keeps longer that way. Also, by putting it in a couple of smaller containers, rather than one large one, the batter keeps longer because you aren't exposing it until you use it. I'm not sure exactly how many muffins this will make because I've never made them all at once, but it makes alot.
Provided by Kaytie Did
Categories Breads
Time 30m
Yield 60 approximately
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Pour boiling water over bran and let stand.
- Combine flour, baking soda and salt in a very large bowl. Stir well to blend.
- In a separate bowl, cream shortening and sugar together. Then add eggs and buttermilk. Mix well.
- Add liquid ingredients to flour mixure and mix well.
- Add oats, raisins and bran (the bowl will be very full). Stir well to blend.
- Fill greased muffin cups 3/4 full and bake at 375 for 15-20 minutes.
- Store unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 6 weeks.
Nutrition Facts : Calories 178.3, Fat 4.8, SaturatedFat 1.2, Cholesterol 14.8, Sodium 171.4, Carbohydrate 31, Fiber 2.1, Sugar 14, Protein 4.2
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