Refrigerator Raisin Bran Muffins Grandmas Recipes

REFRIGERATOR RAISIN BRAN MUFFINS

Steps:

• Combine first five dry ingredients in a large bowl; mix well.
• Combine wet ingredients in a second bowl & whisk well.
• Pour wet mixture into cereal mixture; stir just until blended. Fold in Craisins.
• Place in tightly covered container in refrigerator overnight. Batter will keep up to 3 weeks. DO NOT STIR!!!
• To bake, preheat oven to 400 degrees. Grease muffin tins (or use muffin liners). Spoon desired amount of batter into pan. If desired, press fresh or frozen blueberries into muffins just before baking. Bake 18 minutes or until toothpick comes out clean. Cool 10 minutes. Serve warm.

REFRIGERATOR RAISIN BRAN MUFFINS RECIPE - (3.6/5)

Steps:

• Preheat oven to 350°F. Mix well the eggs, oil, sugar, buttermilk and Raisin Bran. Sift dry ingredients and add to cereal mixture. Fill greased muffin tins 2/3 full and bake for 20 to 25 minutes. Store remaining batter in a large covered container in the refrigerator. Do not stir again until ready to bake.

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.

REFRIGERATOR BRAN RAISIN MUFFINS

Steps:

• 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.

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:

• 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.)

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 large mixing 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 degrees F for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)

GRANDMA'S RAISIN-BRAN MUFFINS

Steps:

• 1. Place the cereal and milk in a large bowl, and stir to combine. Set aside for about 5 minutes to soften. 2. Place the flour, baking powder, and salt in a medium-sized bowl, and stir to combine. Set aside. 3.When the bran is soft and has absorbed most of the milk, add the molasses, olive oil, eggs, and fruit purée. Stir until thoroughly combined. 4. Add about half of the flour mixture to the bran mixture, and stir with a large spoon to combine lightly. 5. Sprinkle the raisins on top of the batter. Sprinkle the rest of the flour mixture over the raisins, and stir just until combined. Do not overmix. 6. Grease 12 muffin cups or line with paper cups. Divide the batter equally among the 12 cups and bake in a preheated 400°F oven for 15 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool to room temperature before serving.