Refrigerator Buttermilk Bran Muffins
photo by Dorel
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
60
ingredients
- 2 cups natural wheat bran
- 2 cups all-bran cereal
- 2 cups boiling water
- 4 cups buttermilk
- 1 cup shortening
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 4 eggs
- 5 cups all-purpose flour
- 4 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 2 cups raisins
directions
- In very large bowl, combine bran and bran cereal.
- Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
- In another very large bowl, cream shortening with sugars.
- Beat in eggs one at a time.
- Add bran mixture to creamed mixture, stirring until blended.
- Mix together flour, soda and salt; add raisins.
- Add to bran mixture, stirring until evenly mixed.
- Cover tightly with foil and refrigerate at least 24 hours.
- To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
- Bake in 375 oven for 20-25 minutes.
- Make as many muffins as you wish, then return remaining batter to refrigerator.
- Batter will thicken considerably, but don't stir it before spooning it out.
- Recipe makes about 5 dozen muffins; it may be halved successfully.
- Baked muffins freeze well.
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Reviews
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Update 3/2/22 -- I couldn't find All Bran anywhere, so used Bran Buds. The batter and muffins have a gummy texture. I hate to waste, so will bake them and we will eat them. I did score a box of All Bran at our local Target. Will store it in the freezer for longer keeping. I notice there are several Bran Buds muffin recipes out there, and I will try them! However, this is still the best recipe ever! -- These are DELICIOUS!! Even the raw batter was tasty! I followed the recipe exactly. I bought a 6 well muffin tin, which is perfect for two people. I don't think we will have the batter used up in two weeks; I probably should have halved the recipe. This was one of the best bran muffin recipes I have ever baked! I think it will be my standby. Bert, thank you for posting a terrific recipe!!!
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Very Good! I halved the recipe and only used 1 cup brown sugar, no white. I used Fibre 1 cereal. I think next time I will use about 1/2 cup more cereal as the batter was a little to runny for me. Or do like Bergy suggests and add dates or even more raisins. I made 18 muffins using the Jumbo size paper cups. Baked for 35 minutes. I especially like the idea of getting it ready the day before and popping in the oven the following morning. Hot muffins for breakfast was delicious.
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RECIPE SUBMITTED BY
bert2421
Oakville, Ont
I love to cook and so I am thrilled that I found recipezaar. I work as an educational assistant in a food school so I am around food all day long. I have four children, three of which have already flown the coop so to speak but I still have my 'baby' at home. (He's 21). I am lucky in that I have my summers off so I spend a lot of time trying new recipes and catching up on my reading. I also play soccer in a ladies league to stay in shape.