Best Refrigerator Bran Muffins Recipes

REFRIGERATOR BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
• Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
• Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
• Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
• Spoon batter evenly into prepared muffin pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

REFRIGERATOR BRAN MUFFINS

Steps:

• In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)

REFRIGERATOR BUTTERMILK BRAN MUFFINS

Steps:

• In very large bowl, combine bran and bran cereal.
• Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
• In another very large bowl, cream shortening with sugars.
• Beat in eggs one at a time.
• Add bran mixture to creamed mixture, stirring until blended.
• Mix together flour, soda and salt; add raisins.
• Add to bran mixture, stirring until evenly mixed.
• Cover tightly with foil and refrigerate at least 24 hours.
• To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
• Bake in 375 oven for 20-25 minutes.
• Make as many muffins as you wish, then return remaining batter to refrigerator.
• Batter will thicken considerably, but don't stir it before spooning it out.
• Recipe makes about 5 dozen muffins; it may be halved successfully.
• Baked muffins freeze well.

MOM'S REFRIGERATOR BRAN MUFFINS

Steps:

• Mix the dry ingredients together in a large bowl.
• Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
• Mix in the additional raisins.
• Pour into greased muffin tins (don't use liners.).
• Bake at 400 for 18-20 minutes or until golden brown.
• The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.

APPLESAUCE AND RAISIN BRAN REFRIGERATOR MUFFINS

Steps:

• In a very large bowl, mix together the cereal, sugar, flour, baking soda, salt, nutmeg, and cinnamon.
• In a separate mixing bowl, beat together the applesauce, shortening, and eggs until well combined. Beat in the buttermilk. Add the applesauce mixture to the dry ingredients and mix well.
• To bake some of the muffins right away, heat the oven to 400 degrees. Grease or line muffin cups. Fill the cups two-thirds full with batter. Bake for 15 minutes or until golden brown and a toothpick inserted near the center of a muffin comes out clean.
• Tightly cover the remaining batter and store it in the refrigerator up to two weeks.
• To bake the refrigerated batter...increase the baking time slightly, to approximately 20 minutes.

7 WEEK REFRIGERATOR BRAN MUFFINS

Steps:

• Soak 2 cups of bran flakes in hot water and cool. Cream shortening and sugar together. Add eggs, buttermilk and soaked bran flakes to creamed mixture. Sift dry ingredients and add with the 4 cups additional bran flakes to moist mixture. Mix until moist. Do not over mix.
• Keeps 7 weeks in refrigerator.
• Grease muffin tins or use paper muffin cups. When putting into tins to bake, you can add raisins or blueberries. Fill muffin tins 3/4 . Bake at 400 degrees for 15 to 20 minutes. These are so handy to have on hand for breakfast muffins -- .

REFRIGERATOR RAISIN BRAN MUFFINS: GRANDMA'S

Steps:

• 1. Mix all ingredients together until moistened. Store in a covered container in the refrigerator until ready to bake. Batter keeps well for up to 2 weeks.
• 2. When ready to bake fill paper lined muffin pan cups 3/4 full of batter and bake at 350 degrees for 15-20 minutes. Return un-used batter to refrigerator. Serve hot with butter.
• 3. Note: You can have fresh muffins for 2 or 3 days in a row with this batter. Or keep the unused batter for up to 2 weeks before using.

REFRIGERATOR BRAN RAISIN MUFFINS

Steps:

• Take first two cups of bran and mix with the boiling water, allow to sit.
• In a separate bowl combine buttermilk, oil, eggs. Wisk until blended.
• Add in remaining ingredients to wet mix, stir to mix.
• Stir in the soaked bran from step 1.
• Cover and allow to chill in the fridge for 12 hours.
• Pour into lined muffin tin, Bake at 375 for 20 minutes.
• Keep remaining batter covered in fridge for use following same bake times for all batches.

REFRIGERATOR APPLE BRAN MUFFINS

Steps:

• In a medium bowl combine all bran cereal and buttermilk; let stand 5 minutes till cereal is softened.
• Meanwhile in another large bowl combine both flours, sugar, baking powder, baking soda, cinnamon, ginger, salt, and raisins and mix well.
• To the cereal and buttermilk mixture add the applesauce, oil, and egg whites and blend well.
• Add this to the flour mixture all at once and stir till just moistened.
• You may bake this immediately or stored in tightly covered container and put in refrigerator for up to two weeks.
• When ready to bake, heat oven to 400 degrees; spray cupcake papers with nonstick cooking spray.
• Stir batter and fill about 3/4 full.
• Bake at 400 degrees for about 15-17 minutes till done.
• Serve warm.

REFRIGERATOR BRAN MUFFINS

Steps:

• In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
• After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
• The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Bake at 400 degrees for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

GRANDMA'S REFRIGERATOR BRAN MUFFINS

Steps:

• Soak Bran in boiling water set aside.
• Mix all remaining ingredients in a large mixing bowl than add Bran mixture to it mix till all incorporated .
• mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe.
• Bake at 350 till toothpick comes out clean.
• let cool on rack and enjoy.
• This mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins.

REFRIGERATOR BRAN MUFFINS

Steps:

• Pour boiling water over 100% Bran/Buds. Set aside. Cream sugar & shortening. Add eggs & buttermilk & All-Bran. Add four, soda, salt, & cooled 100% Bran/Buds. Stir until just mixed. Place dough in jars in refrigerator. It will keep 6-8 weeks. To Bake: Heat oven to 350 deg. Spray muffin pan. Fill 2/3 full. Bake ~20 minutes until browned on top.

REFRIGERATOR RAISIN BRAN MUFFINS RECIPE - (3.6/5)

Steps:

• Preheat oven to 350°F. Mix well the eggs, oil, sugar, buttermilk and Raisin Bran. Sift dry ingredients and add to cereal mixture. Fill greased muffin tins 2/3 full and bake for 20 to 25 minutes. Store remaining batter in a large covered container in the refrigerator. Do not stir again until ready to bake.

MARY LOU'S REFRIGERATOR BRAN MUFFINS

Steps:

• Batter can be made ahead and saved for several weeks in the refrigerator Soak bran and raisins in boiling water and set aside. Cream sugar and oil until smooth. Mix in eggs and buttermilk. Sift togethere flour and soda in separate bowl. Slowly add dry ingredients to moist ingredients. Stir in bran, raisin, water into batter. Fill greased muffin cups 1/2 to 2/3 full. Bake 20 minutes in 400 degree oven.

MOM'S REFRIGERATOR BRAN MUFFINS

Steps:

• In a large bowl, add boiling water to the first 3 cups of bran cereal, cool. Cream butter, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the rest of the bran cereal. Stir only until moistened. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

REFRIGERATOR BRAN MUFFINS MIX

Steps:

• Mix thoroughly and cover.
• Let stand at least 6 hours before using.
• Scoop batter into muffin tin wells and fill to about 2/3 full (usually an ice cream scoop is the right size).
• Bake 12- 15 minutes at 375.
• Batter will keep in fridge for 6 weeks.
• If you want to half this recipe.
• Use 4 1/2 cups bran cereal and half of all other ingredients.

REFRIGERATOR BRAN MUFFINS - FARM JOURNAL

Steps:

• Sift flour, soda and salt together.
• Pour boiling water over whole bran cereal and set aside.
• Cream sugar, shortening in large bowl until ligtht, add eggs and beat well. Blend in buttermilk, bran buds, and soaked whole bran cereal.
• Add sifted ingredients and mix well (don't overmix).
• Store tightly covered in refrigerator for up to six weeks.
• To make muffins, fill greased or paper-lined muffin tins 2/3 full.
• Bake in pre-heated 400* oven about 20 minutes. Makes 5 dozen muffins total.

REFRIGERATOR APPLE BRAN MUFFINS

Steps:

• In medium bowl, combine cereal and buttermilk, mix well. Let stand 5 minutes until cereal is softened. Meanwhile, in large bowl, combine both flours, sugar, baking powder, baking soda, cinnamon, ginger , salt and raisins. Mix well. To cereal mixture, add applesauce, oil and egg whites and coconut, if using. Blend well. Add to flour mixture all at once. Stir just until dry ingredients are moistened. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks. When ready to bake, heat oven to 400 degrees. Spray desired number of muffin cups with nonstick cooking spray or line with paper baking cups. Stir batter, fill cups ¾ full. Bake at 400 degrees for 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm. Per muffin: 122 cal.; 3 g pro.; 20 g carb.; 4 g fat (1 sat., 2 monounsat., 1 polyunsat.); 0 mg chol.; 94 mg sod.; 1 g fiber; 11 g sugar; 29 percent calories from fat.

REFRIGERATOR BRAN MUFFINS RECIPE - (4.4/5)

Steps:

• Add boiling water to bran and raisins. Let stand until cool. Sift together flour, salt and soda. Cream together sugar, butter and add the flour mixture. Add the bran mixture. Bake in muffin tines at 400F for 15 - 20 min. This mixture can be kept in the fridge until you need a batch of fresh muffins. Notes: * I omit the raisins, cuz I don't like them! ** I use All Bran for both bran portitions of the recipe

REFRIGERATOR BRAN MUFFINS*

Steps:

• *For all the muffin recipes, I prefer to use non-stick muffin pans. You may also use paper muffin cups, or if necessary, lightly greased pans.The sugar in this recipe adds up to only 1 teaspoon per muffin. More importantly, they're filled with fiber, which slows down the rise of blood sugar. The best news is that this batter will keep in your refrigerator, tightly covered, for up to 4 weeks. You can bake muffins as you need them so that they're always fresh.1. In a 2- or 3- quart container with a cover, stir together the bran cereal and boiling water. Let stand for 10 minutes.2. In another bowl, combine the oil, sugar, honey, apple, and carrots. Beat the eggs into the mixture. Mix in the buttermilk.3. Combine the bran mixture and the oil mixture.4. In another bowl, combine flour, baking soda, salt, oatmeal, and wheat germ. Slowly mix them into the bran mixture. Cover and refrigerate for several hours or overnight.5. You can bake these muffins as needed in a 400ºF oven for 20-25 minutes, until browned and a toothpick inserted in the center comes out clean.Food exchanges per 1-muffin serving: 1 BREAD, ½ FRUIT, 1 FAT