Refrigerator Bran Muffins (Tweaked)

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The last time I made this big-batch muffin, we really did enjoy the results, but I’ve tweaked the recipe and now we like them even more.  The texture is bit lighter with these changes.   I’ve reduced the all-bran cereal from 4 to 3 cups, increased the natural bran from 2 to 3 cups, and decreased the molasses from 1/2 cup to 1/3 cup.  Otherwise, everything else is the same.

Refrigerator Bran Muffins

3 cups All Bran cereal

2 cups boiling water

1/3 cup of molasses

5 cups of flour

3 cups natural bran

2 1/2 cups brown sugar, lightly packed

1/2 tsp salt

3 tsp baking powder

3 tsp baking soda

4 eggs

1 cup canola oil

4 cups buttermilk

3 cups raisins, rinsed and drained

In a large bowl, pour the boiling water over the All Bran cereal. Let stand. When the mixture has softened and cooled but is still warm, stir in the molasses. In a separate bowl, lightly beat eggs together and stir in oil and buttermilk. Slowly add egg and milk mixture into the softened, cooled cereal and combine thoroughly. Meanwhile, in an extra-large bowl, stir together the flour, natural bran, sugar, salt, baking powder and baking soda. Make a well in the dry ingredients, add raisins and pour in egg and milk mixture. Gently mix until all ingredients are combined. Use a folding method to avoiding over-mixing. The batter is ready to be stored in the refrigerator and baked as needed. Fill muffin tins about 2/3 full. Bake at 375 degrees F for about 15 minutes.

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Refrigerator Bran Muffins

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If you have room in your fridge for an extra container, this muffin batter is great to have on hand  so you can have freshly baked muffins with a minimum of fuss and time.   It should yield about 4 dozen muffins in total.  Big-batch cooking and baking produces lots of dishes, but fortunately for me, hubby is a dab hand at kitchen clean-up. 🙂

Refrigerator Bran Muffins

4 cups All Bran cereal

2 cups boiling water

1/2 cup of molasses

5 cups of flour

2 cups natural bran

2 1/2 cups brown sugar, lightly packed

1/2 tsp salt

3 tsp baking powder

3 tsp baking soda

4 eggs

1 cup canola oil

4 cups buttermilk

3 cups raisins, rinsed and drained

In a large bowl, pour the boiling water over the All Bran cereal.  Let stand.  When the mixture has softened and cooled but is still warm, stir in the molasses.   In a separate bowl,  lightly beat eggs together and stir in oil and buttermilk.  Slowly add egg and milk mixture into the softened, cooled cereal and combine thoroughly.  Meanwhile, in an extra-large bowl,  stir together the flour, natural bran, sugar, salt, baking powder and baking soda.   Make a well  in the dry ingredients, add raisins and pour in egg and milk mixture.  Gently mix until all ingredients are combined.  Use a folding method to avoiding over-mixing.  The batter is ready to be stored in the refrigerator and baked as needed.  Fill muffin tins about 2/3 full.  Bake at 375 degrees F for about 15 minutes.

Good Advice

I got this card from my sister together with a yummy plate of blueberry and bran muffins.  Alas, the plate was empty before I thought of a picture.

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