Refrigerator Bran Muffins

Name: Refrigerator Bran Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 3 dozen.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 4 large eggs, room temperature; 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

"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."

Ingredients

4 large eggs, room temperature
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.)

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

Nutrition Facts

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

Reviews

Click stars to rate

Average Rating:

schweitzerca

Jun 20, 2012

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

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!
Lori4squaremom

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.