A Pail in the Fridge 6 Week Bran Muffins
Meet your new favorite make-ahead breakfast solution: A Pail in the Fridge 6 Week Bran Muffins! This recipe is a treasure for busy mornings, featuring a wholesome blend of All-Bran cereal, hearty buttermilk, and optional pops of sweetness from raisins. The unique feature? The batter can be stored in your fridge for up to six weeks, allowing you to bake fresh, warm muffins on demand whenever a craving strikes. With minimal prep time and a high-yield recipe making 36 muffins, these moist and flavorful muffins are perfect for meal prepping or feeding a crowd. Plus, their high-fiber content and customizable sweetness make them a nutritious yet indulgent treat. Whether for breakfast or a quick snack, this versatile and time-saving recipe is sure to become a family staple!
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Recipe Information
Ingredients
- 6 cups All-Bran cereal
- 2 cups Sugar
- 2 cups Boiling water
- 1 cup Canola oil
- 4 Eggs
- 1 quart Buttermilk
- 5 cups All-purpose flour
- 1 tablespoon Salt
- 5 teaspoons Baking soda
- 2 cups Raisins (optional)
Instructions
In a large mixing bowl, combine the All-Bran cereal and sugar.
Pour the boiling water over the cereal and sugar mixture. Stir well and let it sit for 10 minutes to soften the cereal.
Add the canola oil to the softened cereal mixture and mix thoroughly.
Lightly beat the eggs in a separate bowl and then add them to the mixture, along with the buttermilk. Stir until well combined.
In another large bowl, sift together the all-purpose flour, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be cautious not to overmix the batter.
If using raisins, fold them into the batter at this stage.
Transfer the batter into a large covered container (such as a clean food-safe pail) and store it in the refrigerator overnight. This allows the mixture to fully hydrate and develop flavor (optional).
To bake, preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
Scoop the desired amount of batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Repeat baking as needed, using only the desired amount of batter at a time. The remaining batter can be stored in the refrigerator for up to 6 weeks.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 20.5 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
