Breakfast Hacks Quick Breads Recipes

Refrigerator Bran Muffins

Muffins

Making a fresh, healthy, and satisfying breakfast can be a challenge on a busy morning, however; these refrigerator bran muffins make it easy.

My mom has been serving these muffins for years. I would come down stairs in the morning to fresh baked blueberry bran muffins and wonder just how early this woman woke up every day. Turns out, she was sleeping in. This recipe stores batter in the fridge for 3 weeks allowing you to make fresh muffins whenever you feel like it.

It is one thing to brag about the ease of this recipe, however the taste and moist texture make these muffins a fan favourite. It is not too often I hear my kids ask for bran muffins, but when they do it is because I have used this recipe.

Feel free to change this recipe up a bit to suit your families favourites. Omit the raisins and add blueberries, or dried cranberries. Add some chopped dates and pecans to give this recipe some added flavour and texture. In other words, have some fun with these muffins.

Refrigerator Bran Muffins

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Serves: 12 Prep Time: Cooking Time:

Ingredients

    2. 1 cup Sugar
    4. 2 cups Buttermilk
    6. 3 cups SIFTED All purpose Flour (Anita's from BC ideally)
    8. 1 tsp Salt 
    10. 1/2 cup + 1 tbsp Vegetable Oil
    12. 1 cup All Bran Cereal 
    14. 1 cup Boiling Water
    16. 2 1/2 tsp Baking Soda
    18. 2 Eggs
    20. 2 cups Wheat Bran
    22. 1 cup Raisins 
    24. 3/4 cup Molasses

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Instructions

  1. Step one is always to measure out your ingredients and prepare your prep station. It eases the flow of cooking to do this step and have your ingredients organized. The last thing you want to do is run around looking to find an ingredient in the middle of mixing and combining. 
  2. Measure out the All Bran Cereal into a medium bowl, then pour the boiling water over top. Give it a stir and let it cool. 
  3. In a mixing bowl, cream the sugar, oil, and eggs until combined. 
  4. Add the buttermilk and cooled bran mixture. Mix well on a low – medium mixing speed. 
  5. Add the sifted flour, salt, and baking soda. Mix well on a low speed. 
  6. Add molasses, wheat bran and raisins. Mix to combine. 
  7. Pour into a Tupperware dish and store in the fridge over night. 

To make these muffins, preheat your oven to 400 degrees C. 

Line a muffin tin with parchment liners or spray with non-stick cooking spray. Fill the muffin tins 3/4 full, and bake for 20 minutes. Enjoy! 

This batter will keep in the fridge for up to 4 weeks. 

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