Refrigerator Sweet Muffins Recipes

REFRIGERATOR SWEET MUFFINS

Steps:

• In large mixing bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well. In another bowl, combine buttermilk, oil, vanilla and eggs; mix well. Add liquid to dry ingredients; stir until just moistened. Cover tightly, refrigerate up to 5 days or make immediately. When preparing to bake muffins, make plain muffins or choose from the variations listed below. Or use the cinnamon topping. Preheat oven to 350 degrees F. Grease bottoms of muffin cups or use paper baking cups. Fill muffin cups 2/3 full. Bake 20-25 minutes. Spice Nut: Fold in 1/3 cup chopped nuts, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. allspice and 1/4 tsp. cloves. Maple Walnut: Fold in 1/3 cup chopped walnuts and 1/2 tsp. maple extract. Pineapple Coconut: Fold in 1/2 cup drained, crushed pineapple and 1/4 cup coconut. Chocolate Chip: Fold in 1/3 cup miniature chocolate chips. Mixed Fruit: Fold in 1/3 cup chopped mixed dried fruit. Cinnamon Topping: After baking, dip top of muffin in melted butter and then in a mixture of 2 Tbs. sugar, 1/2 tsp. cinnamon and 1/4 tsp. nutmeg.

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.)

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.

BASIC SWEET MUFFINS

Steps:

• Stir together first 4 ingredients in a large bowl; make a well in center of mixture.
• Stir together egg, milk, and oil until blended. Add to dry ingredients, stirring just until moistened. Spoon batter into lightly greased muffin pans, filling two-thirds full.
• Bake at 400° for 18 to 20 minutes. Remove from pans immediately.

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 OATMEAL MUFFINS

Steps:

• In a medium bowl, place oats and hot water. Stir and set aside.
• Place all remaining dry ingredients into a large bowl. Stir to combine. Form a well in the center and crack eggs into the well while beating them lightly with a spoon. Add milk and stir batter well with large spoon until well combined.
• Pour melted butter into hot oat mixture; stir. Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.
• To make 4 muffins muffins: 1 cup of muffin mix makes approximately 4 muffins. To every cup, add about ½ cup of mix ins such as berries, grated carrot, chocolate chips, nuts, or dried fruit.
• To make only one muffin, use ¼ cup batter and approximately 2 tablespoons mix ins.
• Bake in greased muffin tin or a muffin tin lined with cupcake papers at 400 for 20 minutes, or until lightly browned.