Refrigerator Bran Muffins

A big batch of bran muffin batter, about 6 quarts, made with two kinds of bran cereal and buttermilk, kept in the refrigerator and baked as needed at 400°F for 25 minutes.

VegetarianFreezer-friendlyMake-ahead

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Bran muffins on a cooling rack, one split open
  • Prep 20 min
  • Cook 25 min
  • Total 45 min
  • Yield About 6 quarts of batter

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Refrigerator bran muffins are a classic make-ahead: you mix one very large batch of batter (Sandra Mills's makes about 6 quarts, so use a large pot) and keep it in the refrigerator, baking a fresh pan of muffins whenever you want them.

The batter uses two kinds of bran cereal, soaked and dry, plus buttermilk, oil, sugar and eggs, with raisins to taste.

Ingredients

  • 2 cups boiling water
  • 2 cups Nabisco 100% Bran
  • 1 heaping cup of Crisco oil
  • 3 cups of sugar
  • 4 eggs
  • 1 quart of buttermilk
  • 4 cups of Kellogg's All Bran
  • 5 cups of flour
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • Raisins to taste

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

We may earn a commission if you buy through the links on this page, at no extra cost to you.

Instructions

  1. Soak. Mix the boiling water and Nabisco 100% Bran and let it soak.
  2. Mix the base. In a large pot, cream the oil, sugar and eggs. Add the buttermilk.
  3. Add the rest. Add the soaked bran, the All Bran, flour, baking soda, salt and raisins. Fold together until moistened.
  4. Store. Store the batter in the refrigerator and use as needed.
  5. Bake. To make muffins, pour the batter into paper liners in a muffin pan. Bake at 400°F for 25 minutes.

Vegetarian

Tips

  • To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
  • Keep the batter covered in the refrigerator. Refrigerator bran muffin batters are traditionally kept for up to a few weeks; stir before scooping.
  • 100% Bran and All Bran are brand names; similar bran cereals work.

Questions about this recipe

How long does refrigerator bran muffin batter keep?
Covered in the refrigerator, this kind of batter is traditionally kept for up to a few weeks. Discard it if it smells sour or off.

More breads and rolls

All breads and rolls | All recipes | Cooking guide and safe temperatures