Refrigerator Bran Muffins
Updated: Jan 24, 2020
I've been making this recipe for a long time and it turns out great every time I make it. You can double the size of the recipe but it makes a very big batch -- more than I can handle so I halved the recipe and that's what I'm posting here.
3 Cups of All Bran Cereal
8 ounces of raisins (you can also use dates)
Mix the two together than add
1 Cup boiling water
Let stand while you get the rest together.
Next cream 1/2 cup of butter (1 stick) until soft
Add 1 cup of sugar and beat until well mixed.
Add a total of three eggs one at a time and mix well after each egg.
In a separate bowl (you now have a total of three bowls)
Add 2 1/2 cups of flour
1/2 teaspoon salt
2 1/2 teaspoon baking soda
Have 2 cups of buttermilk handy.
Mix the flour mixture alternating with the Buttermilk into the Butter mixture until fully incorporated.
Now add the Buttermilk Mixture to the Bran Mixture and stir well to incorporate.
Fill muffin tins about 3/4 full with Bran Mixture and bake in a 400 degree preheated oven for 15 to 18 minutes. I find 15 is perfect but you know your own oven.
This recipe makes about 2 1/2 dozen muffins. You can store unused batter in the fridge for several weeks or make them all at once and freeze the completed muffins until ready to use. Either way they are great.