Refrigerator Bran Muffins
photo by Sweetiebarbara
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
48 muffins
- Serves:
- 48
ingredients
- 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)
directions
- 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.
Questions & Replies
Reviews
-
Mom used to make these growing up - I remember the big tupperware bowl that sat in the fridge with a lid on it and she would scoop out the batter to make fresh muffins in the morning. This recipe is as close as I remember - One recipe makes fresh muffins for hubby and I all week. If you want a change up add shredded carrots and cinnamon or add vanilla or rum extract. I add whatever dried fruit I have in the cupboard - dried cherries, cranberries, dates, figs, raisins or whatever I have on hand. These are moist and soooooo yummy
-
This a match to the recipe given to me in 1966 by an aunt of mine. She used 2 cups of Kellog's All-Bran and 1 cup of Kellog's Bran Buds = 3 cups like your recipe. This is delicious and a healthy boost to breakfast with a cup of coffee. Thanks for posting! And, yes, there are many variations on line, but I like the original.
RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.