This bran muffin recipe is perfect for busy families on the go, or empty-nesters who are tired of recipes that make several dozen bran muffins, when they would rather just bake them 2 or 3 at a time.
This batter takes about 20 minutes to prepare. Then it needs to sit in the fridge overnight or for about 6 hours.
For fresh muffins, you decide how many muffins you would like and fill your muffin cups and bake for 20 minutes.
The batter keeps for 6 weeks in the fridge, so you can have fresh muffins every couple of days or couple of weeks!
Refrigerator Bran Muffin
Ingredients
- 1 1/2 cup cooking bran
- 1 cup boiling water
- 2 cup buttermilk - this can be substituted with soured milk, which is two cups of regular milk and 4 tsp of white vinegar
- 4 tsp baking soda - add to buttermilk before mixing
- 1 1/2 cup bran flakes
- 1 cup raisins - soak in hot water for about 10 minutes
- 1 cup white sugar
- 3/4 cup vegetable oil
- 2 eggs - beaten
- 1/4 cup cooking molasses
- 2 1/2 cup all-purpose flour
Instructions
- Put the cooking bran in a small bowl and pour the boiling water over it. Let it stand while you prepare the rest of the ingredients.
- Measure out the buttermilk and add the baking soda, stirring to mix. It will bubble a bit. Let this stand while you prepare the rest of the ingredients.
- Add the rest of the ingredients to a large bowl. Stir thoroughly. Drain the raisins and add. Add the bran and buttermilk mixtures. Stir well until everything is well mixed-in.
- Chill the batter in the refrigerator overnight.
- Stir the batter well before baking. Fill the muffin cups which have been greased or lined with silicon liners about 3/4 full. Bake at 400 ℉ (200 ℃) for 20 – 22 minutes.
- This batter will keep in the fridge for 6 weeks.