This Bran Muffin recipe is perfect for busy families on the go or empty nesters who are tired of recipes that make several dozen bran muffins, when they would rather just bake them 2 or 3 at a time.
This batter takes about 20 minutes to prepare. Then it needs to sit in the fridge overnight or for about 6 hours.
For fresh muffins, you decide how many muffins you would like and fill your muffin cups and bake for 20 minutes.
The batter keeps for 6 weeks in the fridge, so you can have fresh muffins every couple of days or couple of weeks!
Refrigerator Bran Muffins
Print recipeIngredients
- 1 1/2 Cups cooking bran
- 1 cup boiling water
- 2 Cups buttermilk (you could make a substitute with soured milk, which is 2 cups of regular milk and 4 tsp of white vinegar)
- 4 Tsp baking soda (add to the buttermilk)
- 1 1/2 Cups bran flakes
- 1 cup raisins (soak in hot water for about 10 minutes)
- 1 cup white sugar
- 3/4 cups vegetable oil
- 2 eggs (beaten)
- 1/4 cup cooking molasses
- 2 1/2 Cups all purpose flour
Directions
| Put the cooking bran in a small bowl and pour the boiling water over it. Let it stand while you prepare the rest of the ingredients. | |
| Measure out the buttermilk and add the baking soda, stirring to mix. It will bubble a bit. Let this stand while you prepare the rest of the ingredients | |
| Add the rest of the ingredients to a large bowl. Stir thoroughly. Drain the raisins and add. Add the bran and buttermilk mixtures. Stir well until everything is well mixed in, | |
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Chill the batter in the refrigerator overnight.  | |
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Stir the batter well before baking. Fill the muffin cups which have been greased or lined with silicon liners about 3/4 full. Bake at 400 deg F for 20 minutes.  | |
| This batter will keep in the fridge for 6 weeks. | |