Refrigerator Bran Muffins Farm Journal Recipes

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REFRIGERATOR BRAN MUFFINS

"WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one."

Provided by Taste of Home

Time 35m

Yield about 3 dozen.

Number Of Ingredients 9



Refrigerator Bran Muffins image

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.)

Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.

4 large eggs, room temperature
1 quart buttermilk
1 cup vegetable oil
1 cup sugar
6 cups (10 ounces) bran flakes with raisins
1/2 to 1 cup raisins
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt

REFRIGERATOR BRAN MUFFINS

These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.

Provided by TKDANIELSON

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 35m

Yield 72

Number Of Ingredients 10



Refrigerator Bran Muffins image

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.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g

4 cups bran flakes cereal
2 cups wheat bran cereal (such as Kellogg's® All-Bran®)
2 cups boiling water
2 ½ cups white sugar
1 ½ cups shortening
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

REFRIGERATOR BRAN MUFFINS - FARM JOURNAL

These muffins are fantabulous and the batter will keep 6 weeks in your refrigerator so you can make what you need when you need it. You can add your own touch to these muffins before baking with dried fruit, nuts, cinnamon, spices, to make them different.

Provided by Secret Agent

Categories     < 60 Mins

Time 35m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 10



Refrigerator Bran Muffins - Farm Journal image

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.

Nutrition Facts : Calories 164.8, Fat 8.8, SaturatedFat 1.7, Cholesterol 14.8, Sodium 270.5, Carbohydrate 19.2, Fiber 1.7, Sugar 8.2, Protein 3.9

5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
2 cups boiling water
2 cups whole all-bran cereal (Bran Flakes work)
2 cups sugar
1 cup shortening
4 eggs, well beaten
1 quart buttermilk
4 cups grape nuts (or other whole bran cereal buds, I have even used bran twigs)

REFRIGERATOR BRAN MUFFINS

I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for mom's with little time, and is healthy. What more can you ask?

Provided by Sweetiebarbara

Categories     Quick Breads

Time 1h

Yield 48 muffins, 48 serving(s)

Number Of Ingredients 10



Refrigerator Bran Muffins image

Steps:

  • Mix all bran cereal, boiling water, and one cup of the buttermilk.
  • Let mixture stand.
  • Blend sugar with shortening (butter).
  • Add eggs and mix.
  • Add the flour, soda, salt, another cup of buttermilk, and the dates.
  • Blend well and add to bran mixture.
  • Cover tightly and refrigerate up to 2 months.
  • When ready to use, do NOT stir!
  • Dip batter into greased muffin tins.
  • Bake at 400 degrees for 20 minutes, if whole wheat, 30.

Nutrition Facts : Calories 79.4, Fat 2.7, SaturatedFat 0.7, Cholesterol 9.2, Sodium 137, Carbohydrate 13.5, Fiber 1.5, Sugar 6, Protein 1.8

3 cups all-bran cereal
1 cup boiling water
2 cups buttermilk
3/4 cup sugar
1/2 cup shortening (I use butter)
2 eggs
2 1/2 cups unsifted flour (unbleached or whole wheat)
2 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup dates (or raisins)

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