Mamas Refrigerator Bran Muffins Recipes

REFRIGERATOR BRAN MUFFINS

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.

REFRIGERATOR BRAN MUFFINS

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.

MOM'S REFRIGERATOR BRAN MUFFINS

Steps:

• Mix the dry ingredients together in a large bowl.
• Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
• Mix in the additional raisins.
• Pour into greased muffin tins (don't use liners.).
• Bake at 400 for 18-20 minutes or until golden brown.
• The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.

MAMA'S MAKE-AHEAD BRAN MUFFINS

Steps:

• Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
• Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.
• Let sit in the refrigerator at least 4 to 6 hours before baking.
• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
• Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

SIX WEEK BRAN MUFFINS

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.

REFRIGERATOR BRAN MUFFINS

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.)

GRANDMA'S REFRIGERATOR BRAN MUFFINS

Steps:

• Soak Bran in boiling water set aside.
• Mix all remaining ingredients in a large mixing bowl than add Bran mixture to it mix till all incorporated .
• mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe.
• Bake at 350 till toothpick comes out clean.
• let cool on rack and enjoy.
• This mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins.

SIX-WEEK BRAN MUFFINS

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.

REFRIGERATOR BRAN MUFFINS

Steps:

• In a very large bowl combine the first five ingredients.
• Add the oil, eggs and buttermilk.
• Stir until just combined.
• Fill greased muffin tins 2/3 full.
• Bake 400 degrees for 15 - 20 minutes.
• Remaining batter may be refrigerated up to 6 weeks in a covered container.

REFRIGERATOR BRAN MUFFINS RECIPE - (4.4/5)

Steps:

• Add boiling water to bran and raisins. Let stand until cool. Sift together flour, salt and soda. Cream together sugar, butter and add the flour mixture. Add the bran mixture. Bake in muffin tines at 400F for 15 - 20 min. This mixture can be kept in the fridge until you need a batch of fresh muffins. Notes: * I omit the raisins, cuz I don't like them! ** I use All Bran for both bran portitions of the recipe

MAMA'S REFRIGERATOR BRAN MUFFINS

Steps:

• In medium bowl pour boiling water over bran buds and let stand.
• In a very large bowl (I use a large Tupperware bowl that has a lid) cream together shortening, sugar, and eggs. Add buttermilk.
• Add water/bran mixture to the creamed items.
• Add flour, baking soda, salt, raisins, and shredded bran.
• Stir until just combined. DO NOT OVERMIX and DON'T STIR AGAIN.
• Let sit in refrigerator at least 4-6 hours before cooking. This batter can be kept in the refrigerator for up to 6 weeks (although I must admit I've never had it longer than a couple of weeks).
• Don't stir the batter again, just scoop it out to the muffin tin. If not using cupcake liners, grease and flour muffin tin for easy removal. Fill to about 2/3 full. Bake at 400 F for 15-20 minutes for regular size muffins or until a toothpick comes out clean. For large muffins (that's what we usually make) bake for 20-30 minutes or until a toothpick comes out clean.