Refrigerator Bran Muffins

“Can be made and stored in the refrigerator for up to three weeks! Just make what you need when you need them. Makes making a decent breakfast or snack easy.”
READY IN:
38mins
SERVES:
18
YIELD:
18 large muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees.
  2. In a medium bowl, add the cereal and raisins and then the very hot water. Stir in the melted butter. Set it aside to soak.
  3. In another bowl, whisk the eggs and stir in the buttermilk and sugar until the sugar is dissolved.
  4. In a large bowl, whisk the flours, salt, and baking soda together until well combined.
  5. Make a crater in the dry ingredients. Pour in the egg mixture and the cereal mixture and then stir with a spatula until combined.
  6. If you choose to make muffins now, fill well-greased tins two-thirds full. Refrigerate the remaining batter in a covered container in the refrigerator.
  7. Bake the muffins for 14 to 18 minutes or until they test done. Let them sit in the tins for several minutes and then remove them to wire racks to cool.
  8. Freeze any leftovers.

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