Refrigerator Bran Muffins Recipe

Refrigerator Bran Muffins Recipe
Photo by: Taste of Home
Rating

50% would make again

"WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one."

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  • 36 Servings
  • Prep: 20 min. Bake: 15 min.

Ingredients

  • 4 eggs
  • 1 quart buttermilk
  • 1 cup vegetable oil
  • 1 cup sugar
  • 6 cups (10 ounces) bran flakes with raisins
  • 1/2 to 1 cup raisins
  • 5 cups all-purpose flour
  • 5 teaspoons baking soda
  • 1 teaspoon salt

Directions

  • In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.) Yield: about 3 dozen.

    If Cooking for Two: Bake muffins and freeze to enjoy months later.

Nutrition Facts: 1 serving (1 each) equals 188 calories, 7 g fat (1 g saturated fat), 25 mg cholesterol, 325 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.

Refrigerator Bran Muffins published in Reminisce Extra February 1994, p47

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

Guests coming for coffee or tea? Try these tips for your favorite muffin recipe and you will have moist,…


VIDEO: Muffins

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Refrigerator Bran Muffins Recipe

Refrigerator Bran Muffins

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