No Egg Bran Muffins
No egg bran muffins, large batch.
Yield
48 servingsPrep
30 minCook
25 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅞ | cups |
vegetable oil
|
|
| 8 | ounces |
liquid egg substitute
|
|
| 2 | cups |
bran
100 percent |
|
| 1 | quart |
buttermilk
|
|
| 5 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 ½ | cups |
sugar
|
|
| 4 | cups |
all-bran cereal
|
|
| 1 | cup |
water
boiling |
|
| 2 | teaspoons |
vanilla extract
|
|
| 5 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 207 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
liquid egg substitute
|
|
| 473 | ml |
bran
100 percent |
|
| 0.9 | l |
buttermilk
|
|
| 1.2 | l |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 591 | ml |
sugar
|
|
| 946 | ml |
all-bran cereal
|
|
| 237 | ml |
water
boiling |
|
| 1E+1 | ml |
vanilla extract
|
|
| 25 | ml |
baking soda
|
|
| 5 | ml |
salt
optional |
|
Directions
Mix oil and sugar thoroughly in a VERY LARGE bowl.
Add egg substitute, 2 ounces at a time and beat well.
Mix together All Bran and 100 percent Bran.
Add boiling water. Stir and let cool.
Add buttermilk and vanilla to bran mixture.
Sift together flour, baking soda, baking powder and salt.
Add bran mixture to the creamed mixture, alternating with the flour. Do this in three portions. Stir thoroughly to blend. If storing batter, store in tightly covered container in refrigerator. This will keep up to 3 months. If using stored batter, DO NOT STIR! To bake muffins, fill paper muffin cups ⅔ full. Bake at 350℉ (180℃) for 20 to 25 minutes or until they test done. Dates, nuts, raisins or glazed fruit may be sprinkled on top of batter in bowl when filling muffin cups. This becomes a filling inside the batter as muffin cups are filled.
