Refrigerator Bran Muffins

No ratings yet

These refrigerator bran muffins are an easy make-ahead breakfast made with bran flakes instead of bran buds for a hearty texture and classic bran flavor. The batter can be stored in the refrigerator for up to two weeks, so you can bake fresh muffins whenever you need them. They are delicious served warm, with or without raisins, and are especially good with a little butter.

Course Breads, Breakfast

Cuisine American

Keyword hearty, make ahead, muffins, quick

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 143kcal

Author Laura

Equipment

Ingredients

5 ½ cups bran cereal flakes
3 cups buttermilk
1 cup canola oil
3 eggs
1 cup sugar
1 cup brown sugar
1 tsp vanilla
1 cup raisins optional
3 cups flour
1 Tbsp baking soda
1 Tbsp baking powder
1 ½ tsp salt

Instructions

Preheat oven to 350 degrees.
In a bowl, mix the buttermilk and bran flakes together. Allow to sit for at least 15 minutes, stirring a few times.
In a different bowl, whisk together the oil and eggs. Next, stir in both sugars and vanilla.
Add in the bran mixture along with the raisins if desired. Mix well.
In another bowl, whisk the flour, baking soda, baking powder, and salt together.
Combine the bran mixture with the flour mixture.
Fill lined muffin cups about 2/3 full.
Bake at 350 degrees for 25 minutes. The complete recipe will make 36 muffins.

Nutrition