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.
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. Refrigerator Bran Muffins
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Instructions
