One Week Bran Muffins

evelyn/athens's Note:

The batter keeps in the refrigerator up to one week, so you can have freshly-baked muffins on your table in next to no time. For variety, add currants, dried cranberries or other dried chopped fruit before baking.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 18

• 2 ½ cups all-purpose flour
• 1 ½ cups sugar
• 2 ½ teaspoons baking soda
• 1 teaspoon salt
• 3 cups Raisin Bran cereal
• 2 cups buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon grated orange zest (optional)

Directions:

1. Stir flour, sugar, baking soda and salt in large bowl to blend; mix in cereal; whisk buttermilk, oil, eggs and zest in medium bowl to blend; mix into dry ingredients; cover and refrigerate; this mixture can be kept in the refrigerator for up to 1 week; it will thicken over time.
2. Preheat oven to 400F; line 18 muffin cups with liners.
3. Spoon 1/3 cup batter into each muffin cup; bake until tester comes out clean, about 15-20 minutes.

Reviews

[Raspberry Cordial]

These were lovely, tender, cake-like and moist muffins! I loved the added orange zest; I probably added closer to 1Tbsp zest which tinted the muffins a sunny yellow. They were quite sweet. These would make fine afternoon tea or brunch muffins. I baked them at 375 for about 20 min. Thanks for posting!

[Tebo]

There is a similar recipe to this on Zaar. That one has a cooking temp of 400 for 15 to 20 min. When I cooked this one I did use 425 but only for 15 min. The muffins were burned on the bottom and too brown on top. The oven was either too hot or the time too long. Maybe it was my oven but I don't think so as the other recipe (120183) worked very well. Sorry this just did not do it for me.

[LuuvBunny]

These are quite nice.I added vanilla,raisins,pecans and sliced almonds to mine.They only took about 15 minutes to cook in a convection oven.Very nice!