Refrigerator Bran Muffins Farm Journal
Discover the ultimate make-ahead breakfast with these Refrigerator Bran Muffins from the classic Farm Journal! Packed with wholesome natural bran cereal, a touch of sweetness from granulated and brown sugar, and the tangy richness of buttermilk, these muffins are as hearty as they are delicious. The unique batter can be stored in the refrigerator for up to two weeks, allowing you to bake fresh, tender muffins on demand with minimal effort. Optional raisins add a delightful chewiness, while the resting time enhances flavor and texture to perfection. Quick and easy to prepare, these muffins are ideal for busy mornings, meal preps, or anytime you need a healthy and comforting snack. Serve them warm for a cozy treat that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 3 cups Natural bran cereal
- 1 cup Boiling water
- 0.5 cup Vegetable oil
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 2 cups Buttermilk
- 2.5 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Raisins (optional)
Instructions
In a large mixing bowl, combine the bran cereal with boiling water. Stir to moisten the cereal and let it sit for about 10 minutes to soften.
In a separate mixing bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk until fully combined.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix the batter.
Fold in the softened bran mixture and optional raisins, ensuring the ingredients are evenly distributed. The batter will be thick.
Cover the batter tightly and refrigerate for at least 4 hours or up to 2 weeks. The resting time allows the flavors to meld and the bran to hydrate further.
When ready to bake, preheat the oven to 400°F (200°C) and lightly grease or line a muffin tin with paper liners.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
5085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 6697 mg | 291% | |
| Total Carbohydrate | 923.1 g | 336% | |
| Dietary Fiber | 89.9 g | 321% | |
| Total Sugars | 471.6 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 979 mg | 75% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 4716 mg | 100% | |
*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.
