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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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
Instructions
- Soak. Mix the boiling water and Nabisco 100% Bran and let it soak.
- Mix the base. In a large pot, cream the oil, sugar and eggs. Add the buttermilk.
- Add the rest. Add the soaked bran, the All Bran, flour, baking soda, salt and raisins. Fold together until moistened.
- Store. Store the batter in the refrigerator and use as needed.
- Bake. To make muffins, pour the batter into paper liners in a muffin pan. Bake at 400°F for 25 minutes.
Tips
- 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