Refrigerator Bran Muffins
Total TimePrep: 20 min. Bake: 15 min.
Makesabout 3 dozen
- 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
- 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.)
Nutrition Facts1 each: 188 calories, 7g fat (1g saturated fat), 25mg cholesterol, 325mg sodium, 28g carbohydrate (11g sugars, 2g fiber), 4g protein.
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Jun 20, 2012
Made this recipe just as it was written with good results. Was very good.
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!
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.