Refrigerator Bran Muffins Farm Journal Recipes

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REFRIGERATOR BRAN MUFFINS - FARM JOURNAL



Refrigerator Bran Muffins - Farm Journal image

These muffins are fantabulous and the batter will keep 6 weeks in your refrigerator so you can make what you need when you need it. You can add your own touch to these muffins before baking with dried fruit, nuts, cinnamon, spices, to make them different.

Provided by Secret Agent

Categories     < 60 Mins

Time 35m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 10

5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
2 cups boiling water
2 cups whole all-bran cereal (Bran Flakes work)
2 cups sugar
1 cup shortening
4 eggs, well beaten
1 quart buttermilk
4 cups grape nuts (or other whole bran cereal buds, I have even used bran twigs)

Steps:

  • Sift flour, soda and salt together.
  • Pour boiling water over whole bran cereal and set aside.
  • Cream sugar, shortening in large bowl until ligtht, add eggs and beat well. Blend in buttermilk, bran buds, and soaked whole bran cereal.
  • Add sifted ingredients and mix well (don't overmix).
  • Store tightly covered in refrigerator for up to six weeks.
  • To make muffins, fill greased or paper-lined muffin tins 2/3 full.
  • Bake in pre-heated 400* oven about 20 minutes. Makes 5 dozen muffins total.

Nutrition Facts : Calories 164.8, Fat 8.8, SaturatedFat 1.7, Cholesterol 14.8, Sodium 270.5, Carbohydrate 19.2, Fiber 1.7, Sugar 8.2, Protein 3.9

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

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

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