30-Day Bran Muffins

These are called 30 Day Bran Muffins. I am telling you this title because the title is what changed my life. You see, the 30 Day refers to how long the covered batter can last in your fridge without going gloopy, glopy or sprinkled with blackish green bumps. Which means, I make a load of batter one morning, and for a week we are baking fresh, piping hot muffins without having to whip them up daily.

You follow?

One batch of batter will take us through the week. We eat about six of these branfabulous muffins a day. And if we don’t get through our half dozen in one day, I throw out the old muffins because REMEMBER? the next morning I bake new ones.

Now listen, they are just bran muffins. There’s no sprinkle or shine to them. I baste them with honeybutter right out of the oven and it makes them sweeter. Sometimes I throw fresh raspberries into the muffin tins with the batter, sometimes banana, sometimes fresh blueberries from Passionista’s farm in Washington. If I am emotionally dependent on food one particular morning, I resort to chocolate chips or my old standby, Nutella. See that sky? That’s the limit on these ladies. These bran muffin ladies. Break it down.

Ingredients

  • 4 cups All-Bran Cereal
  • 2 cups Boiling Water
  • 1 cup Margarine*
  • 2 ½ cups Sugar*
  • 4 Eggs
  • 4 cups Buttermilk
  • 5 tsp Baking Soda
  • 1 tsp Salt
  • 5 cups Flour
  • 2 cups Bran Flakes Cereal

http://feedproxy.google.com/~r/CJaneEnjoyIt/~3/Xcg8quXcUCg/30-day-bran-muffins.html

Brown Sugar Muffins

Ingredents

  • 2 cups Brown Sugar
  • 4 cups flour
  • 2 tsp Baking Soda
  • ½ tsp Salt
  • 2 Eggs,well beaten
  • 2 tsp Vanilla
  • 2 cups Milk
  • 1 cup Melted Butter

Directions

Preheat oven to 375°. Mix and then sift together the brown sugar,flour,soda,and salt. In a separate bowl,cream the remaining ingredients together. Add the wet mixture to the sifted dry ingredients and stir only until just mixed.Bake in greased muffin tins for 15-20 minutes. Makes 2 dozen regular-sized muffins.

Breakfast Muffins

Ingredients

  • 4 cups Flour
  • 1⅓ cups Sugar
  • 5 tsp Baking Powder
  • 1 tsp Salt
  • ½ tsp Nutmeg
  • 2 Eggs
  • 2¼ cups Milk
  • ¾ cup Butter melted and slightly cooled
  • 2 tsp Vanilla

Directions

Mix flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate bowl beat eggs well and then add milk, melted butter, and vanilla. Make a well in the dry ingredients and pour in the liquid mixture to the well. Mix until everything is evenly blended then spoon into prepared muffin tins (sprayed or with cupcake papers). Bake on center rack at 375° for 15 minutes. After muffins have cooled enough to handle dip their tops in the topping (below) before serving.

Topping

Ingredients

  • 1 cup Sugar
  • 1 tsp Cinnamon
  • ¼ cup Butter melted and slightly cooled

Directions

Mix sugar and cinnamon in one bowl. Have the melted butter in a separate bowl. Dip muffins in the butter first then the cinnamon-sugar mixture.

Lemon Poppy Seed Muffins

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 10-12

Ingredients:

½ cup sweet creamy butter, softened
⅔ cup sugar
2 large eggs, separated
1 ⅓ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
¼ teaspoon salt
½ cup buttermilk or ½ cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

Directions:

  1. Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
  2. In a large bowl, cream the butter and sugar until fluffy.
  3. Add the egg yolks, one at a time.
  4. Beat well after each.
  5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
  7. Beat just until smooth.
  8. In another bowl, beat the egg whites until soft peaks form.
  9. Gently fold them into the muffin batter until blended.
  10. Spoon the batter into the prepared pan, ¾-full.
  11. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool for 5 minutes before removing to cool completely.
  13. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Read more: http://www.food.com/recipe/lemon-poppy-seed-muffins-100943?oc=linkback