Once the muffins have cooled slightly, you can dip the muffins into the icing or spoon the icing on top. The icing will set as it cools. Enjoy!

INSTRUCTIONS Preheat oven to 400°F. Line a mini muffin tin with liners and spray with cooking spray. Combine flour, baking powder, salt, baking soda, cloves, cinnamon, and nutmeg in a bowl ...

Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Transfer to a wire rack to cool. Best eaten on the day of making.

Adrianna Adarme is an author, enthusiastic home cook and food blogger who lives in Los Angeles, California. In 2009 she started her blog, A Cozy Kitchen, which has become a place people visit to ...

For the Muffins: 2 cups hot water. 5 tsp baking soda. 1 cup shortening. 1 cup sugar. 4 eggs. 1 quart buttermilk. 5 cups flour. 1 tbsp salt. 2 cups all bran. 4 cups bran cereal with raisins.

Notes Store muffins in an airtight container for up to 2 days, or freeze for up to 2 months. VARIATION: Swap apple for diced canned apricot. Recipe by WW (formerly Weight Watchers) Ambassador Sarah.