Refrigerator Bran Muffins
Say hello to the ultimate grab-and-go breakfast or snack solution with these Refrigerator Bran Muffins! This versatile recipe allows you to prepare a wholesome batter packed with hearty All-Bran cereal, rich molasses, and buttermilk, then store it in the refrigerator for up to six weeks. Bake fresh, tender muffins on demand, whether it’s a busy weekday morning or a leisurely weekend. With optional raisins for a touch of natural sweetness and a prep-ahead convenience that can’t be beaten, these muffins are perfect for meal prep enthusiasts or anyone craving a healthy, homemade treat. Ready in just 20 minutes of bake time, these lightly sweetened bran muffins deliver fiber and flavor in every bite—ideal for breakfast, brunch, or an on-the-go snack. Batch baking has never been this effortless!
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Recipe Information
Ingredients
- 2 cups Boiling water
- 2 cups All-Bran cereal
- 2 cups Sugar
- 1 cup Vegetable oil
- 4 large Eggs
- 1 quart Buttermilk
- 0.5 cups Molasses
- 4 cups All-Bran cereal (for base)
- 5 cups All-purpose flour
- 5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Raisins (optional)
Instructions
In a large mixing bowl, pour the boiling water over 2 cups of All-Bran cereal and let it sit for 5 minutes to soften.
Stir in the sugar, oil, and molasses until fully combined.
Add the eggs, one at a time, and mix well after each addition.
Pour in the buttermilk and stir until smooth.
In a separate bowl, combine the remaining 4 cups of All-Bran cereal, flour, baking soda, and salt. Mix well.
Gradually add the dry ingredients into the wet mixture, folding until just combined. Do not overmix.
If using, gently fold in the raisins.
Cover the batter and refrigerate for at least 4 hours or overnight. The batter can be stored refrigerated for up to 6 weeks for baking as needed.
When ready to bake, preheat the oven to 375°F (190°C). Line a muffin pan with paper liners or lightly grease it.
Scoop the batter into the prepared muffin pan, filling each cup about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
9159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.4 g | 361% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 136.4 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 12490 mg | 543% | |
| Total Carbohydrate | 1591.4 g | 579% | |
| Dietary Fiber | 180.7 g | 645% | |
| Total Sugars | 747.4 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 2014 mg | 155% | |
| Iron | 100.7 mg | 559% | |
| Potassium | 9873 mg | 210% | |
*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.
