Refrigerator Bran Muffins Recipe

4 3 8
Refrigerator Bran Muffins Recipe
Refrigerator Bran Muffins Recipe photo by Taste of Home
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Refrigerator Bran Muffins Recipe

Read Reviews
4 3 8
Publisher Photo
"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."
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
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.
Originally published as Refrigerator Bran Muffins in Reminisce Extra February 1994, p47

Nutritional Facts

1 each: 188 calories, 7g fat (1g saturated fat), 25mg cholesterol, 325mg sodium, 28g carbohydrate (11g sugars, 2g fiber), 4g protein.

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  • 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
  1. 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.
Originally published as Refrigerator Bran Muffins in Reminisce Extra February 1994, p47

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Reviews forRefrigerator Bran Muffins

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schweitzerca User ID: 1064748 42996
Reviewed Jun. 20, 2012

"Made this recipe just as it was written with good results. Was very good."

MY REVIEW
arstephia User ID: 1238521 15547
Reviewed Oct. 1, 2011

"These are one of my kids' favorite muffins. I even decrease the sugar a little and they still turn out delicious. I make the whole batch and they eat these instead of cookies for snacks. They are much healthier and filling than a cookie too!"

MY REVIEW
Lori4squaremom User ID: 300898 45078
Reviewed Sep. 30, 2011

"I am 43 years old and this is the same recipe that my mom and my grandma has made since I was a little girl. I still remember the big tupperware bowl in the refrigerator with the mix just waiting to be pulled out every morning to make hot fresh muffins for us each morning. I LOVE this recipe, but instead of the additional raisins, I use pitted dates, and I also add chopped pecans (because that is what my mom did). My kids LOVE these muffins, and they taste better after the mix has been in the fridge for a few days."

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