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.

Originally published as Refrigerator Bran Muffins in Reminisce Extra February 1994

Reviews

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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.