Refrigerator Bran Muffins (Tweaked)


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.


Cinnamon Pull-Aparts

This is Aunty Janet’s recipe, which we often enjoy for breakfast when we stay at her house overnight. Great cinnamon bun taste without all the work!

Cinnamon Pull-Aparts

1 pkg  frozen buns (dough), 20 buns

3 tablespoons  butterscotch or vanilla pudding powder (not instant, save the rest for another time)

1/3 cup melted butter

scant 1/2 cup  brown sugar

1/2 cup raisins OR chopped nuts  (optional)

1 teaspoon cinnamon

Place the frozen buns in a greased bundt pan.  Sprinkle raisins or nuts over the buns.  Mix together the pudding powder, brown sugar and cinnamon.  Sprinkle sugar mixture all over the buns.  Over all, pour the melted butter, taking care to drizzle  evenly over buns and sugar.  Cover the pan with greased plastic wrap.  Let stand overnight (about 8-9 hours) until buns are fully risen (buns should be  to the top of the pan).  Bake at 375 F for about 20 minutes, until golden brown.  Cool 10-15 minutes and then invert pan onto serving plate.

Blueberry Bliss

Don’t be put off put the long list of ingredients.  Once you’ve made this cake, you’ll see how quick and easy it really is.  I also like that it’s so versatile.  It can be dessert with whipped cream or ice cream, or breakfast, or coffee break!  And when you see how fast it disappears, you’ll want to double the recipe next time.   Enjoy!

Quick Coffee Cake


1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1 egg

4 tbsp canola oil

1 cup buttermilk

1 tsp vanilla


1 can cherry (or your favorite flavor) pie filling  OR about 1 1/2 cups of fresh or frozen blueberries, OR sliced fresh strawberries


1/3 cup flour

1/3 cup sugar

3 tbsp butter

Butter and flour a 9″ x9″ cake pan.  If using fresh fruit, wash and slice as needed.  Then make the topping .  Stir together the 1/3 cup flour and sugar and cut in the butter to make crumbs.  Set aside.  In a medium bowl, combine  the dry ingredients for the cake batter.  In a smaller bowl, stir together egg, oil, buttermilk and vanilla.  Pour into flour mixture.  Stir just to combine.  Pour into prepared cake pan.  Layer on the fruit.  Sprinkle on the crumbs.  Bake  at 350 degree F until light golden, about 35-40 minutes.  Note:   fresh fruit takes longer to bake than pie filling.

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