Big Batch Bran Flake Muffins | Make Ahead
229 بار بازدید -
5 ماه پیش
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This recipe for Big Batch
This recipe for Big Batch Bran Flake Muffins has been around for as long as I can remember. I first made this recipe over 40 years ago and I'm still making it today! Once you make up the batter, make a batch of muffins or cover the bowl and store in the refrigerator for up to 4 weeks. You can make muffins whenever you get the urge too. #recipe #budgetfriendly #cooking #kidfriendly #food #familyfriendly #baking #bake #easyrecipe #muffins #brancereal #makeahead #recipeoftheday #recipevideo #recipes #muffinrecipe
#inthekitchenwithlynn
Things mentioned in video:
Bran Flake Cereal
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Recipe Credit: St. Johns Catholic Church Parish Cookbook
5 1/2 cups bran cereal flakes
3 cups buttermilk
1 cup oil
3 eggs
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
1 cup raisins
3 cups all purpose flour
3 tsp baking soda
3 tsp baking powder
1 1/2 tsp salt
1-2 tsp cinnamon
optional stir in ingredients: shredded apple, carrot, or zucchini. Fresh blueberries, raspberries, blackberries or banana. Dried cranberries, cherries or blueberries. Add optional ingredient right before baking.
1. Preheat your oven to 350 degrees.
2. Line a muffin tin with paper liners. Set aside.
3. In a large mixing bowl combine the buttermilk and bran flakes.
Let sit for at least 15 minutes, stirring a few times.
4. In a separate bowl whisk together the oil and eggs.
5. Stir in both sugars and vanilla.
6. Then stir in the bran mixture and raisins. Mix well.
7. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
8. Combine the bran mix with the flour mix. Cover bowl and refrigerate up to 4 weeks OR stir in optional ingredient AND
9. Fill muffin cups about 2/3 full. I like jumbo muffin tins
10. Bake for 25 minutes.
11. Let the muffins cool in the pan for 5 minutes, remove and place on a cooling rack.
#inthekitchenwithlynn
Things mentioned in video:
Bran Flake Cereal
For Updates and Information on New Videos,
Please Like and Subscribe!
Recipe Credit: St. Johns Catholic Church Parish Cookbook
5 1/2 cups bran cereal flakes
3 cups buttermilk
1 cup oil
3 eggs
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
1 cup raisins
3 cups all purpose flour
3 tsp baking soda
3 tsp baking powder
1 1/2 tsp salt
1-2 tsp cinnamon
optional stir in ingredients: shredded apple, carrot, or zucchini. Fresh blueberries, raspberries, blackberries or banana. Dried cranberries, cherries or blueberries. Add optional ingredient right before baking.
1. Preheat your oven to 350 degrees.
2. Line a muffin tin with paper liners. Set aside.
3. In a large mixing bowl combine the buttermilk and bran flakes.
Let sit for at least 15 minutes, stirring a few times.
4. In a separate bowl whisk together the oil and eggs.
5. Stir in both sugars and vanilla.
6. Then stir in the bran mixture and raisins. Mix well.
7. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
8. Combine the bran mix with the flour mix. Cover bowl and refrigerate up to 4 weeks OR stir in optional ingredient AND
9. Fill muffin cups about 2/3 full. I like jumbo muffin tins
10. Bake for 25 minutes.
11. Let the muffins cool in the pan for 5 minutes, remove and place on a cooling rack.
5 ماه پیش
در تاریخ 1403/02/25 منتشر شده
است.
229
بـار بازدید شده