7 Week Refrigerator Bran Muffins Recipes

REFRIGERATOR BRAN MUFFINS

Refrigerator Bran Muffins image

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

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)

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

REFRIGERATOR BRAN MUFFINS

Refrigerator Bran Muffins image

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

Ingredients

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

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

7 WEEK REFRIGERATOR BRAN MUFFINS

7 Week Refrigerator Bran Muffins image

This is an old recipe from The Guild Cookbook that I got years ago. It makes the best bran muffins...The batter will get dark on top in the refrigerator but just stir it up and it will last 7 weeks. Use Kelloggs Bran Flakes, not bran buds....I use Crisco Shortening, either butter or regular. You will need 6 cups total of bran flakes.

Provided by CIndytc

Categories Quick Breads

Time 30m

Yield 5-6 dozen, 72 serving(s)

Number Of Ingredients 10

Ingredients

2 cups boiling water
2 cups bran flakes cereal
1 cup shortening
2 cups sugar
4 eggs, beaten
1 quart buttermilk
5 cups white flour
5 teaspoons baking soda
1 teaspoon salt
4 cups bran flakes cereal

Steps:

Soak 2 cups of bran flakes in hot water and cool. Cream shortening and sugar together. Add eggs, buttermilk and soaked bran flakes to creamed mixture. Sift dry ingredients and add with the 4 cups additional bran flakes to moist mixture. Mix until moist. Do not over mix.
Keeps 7 weeks in refrigerator.
Grease muffin tins or use paper muffin cups. When putting into tins to bake, you can add raisins or blueberries. Fill muffin tins 3/4 . Bake at 400 degrees for 15 to 20 minutes. These are so handy to have on hand for breakfast muffins -- .

SIX-WEEK BRAN MUFFINS

Six-Week Bran Muffins image

I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 dozen.

Number Of Ingredients 8

Ingredients

4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

Steps:

In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

Nutrition Facts :

REFRIGERATOR BRAN MUFFINS

Refrigerator Bran Muffins image

"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

Ingredients

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

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.

SIX WEEK BRAN MUFFINS

Six Week Bran Muffins image

This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!

Provided by Dee

Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes

Yield 216

Number Of Ingredients 10

Ingredients

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

Steps:

In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g

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