Refrigerator Bran Raisin Muffins

This recipe was given to my grandmother by her dietitian. They are a very moist and tasty way to get your daily servings of bran. The recipe makes one gallon of batter that you keep covered in your fridge for up to 6 weeks so you can make fresh bran muffins daily or weekly with zero effort. Prep time includes 12 hour chill time. This recipe will make roughly 6 batches of 12 muffins, give or take depending on the size of your muffin pan. Note: I store my batter in a rubbermaid gallon pitcher with a pour top for ease of use.

Ready In:
13hrs 20mins
Serves:
Yields:
Units:

ingredients

directions

  • Take first two cups of bran and mix with the boiling water, allow to sit.
  • In a separate bowl combine buttermilk, oil, eggs. Wisk until blended.
  • Add in remaining ingredients to wet mix, stir to mix.
  • Stir in the soaked bran from step 1.
  • Cover and allow to chill in the fridge for 12 hours.
  • Pour into lined muffin tin, Bake at 375 for 20 minutes.
  • Keep remaining batter covered in fridge for use following same bake times for all batches.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Meghan
Contributor
@Meghan
Contributor
"This recipe was given to my grandmother by her dietitian. They are a very moist and tasty way to get your daily servings of bran. The recipe makes one gallon of batter that you keep covered in your fridge for up to 6 weeks so you can make fresh bran muffins daily or weekly with zero effort. Prep time includes 12 hour chill time. This recipe will make roughly 6 batches of 12 muffins, give or take depending on the size of your muffin pan. Note: I store my batter in a rubbermaid gallon pitcher with a pour top for ease of use."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Meghan
    This recipe was given to my grandmother by her dietitian. They are a very moist and tasty way to get your daily servings of bran. The recipe makes one gallon of batter that you keep covered in your fridge for up to 6 weeks so you can make fresh bran muffins daily or weekly with zero effort. Prep time includes 12 hour chill time. This recipe will make roughly 6 batches of 12 muffins, give or take depending on the size of your muffin pan. Note: I store my batter in a rubbermaid gallon pitcher with a pour top for ease of use.
Advertisement