Refrigerator Bran Muffins Mix
Discover the ultimate make-ahead breakfast solution with this Refrigerator Bran Muffins Mix recipe! Perfect for busy mornings, this versatile batter can be prepared in advance and stored in the refrigerator for up to two weeks, allowing you to bake fresh, wholesome muffins on demand. Packed with fiber-rich bran cereal and the optional sweetness of raisins, these muffins strike the perfect balance between nutrition and flavor. The unique technique of hydrating the cereal with boiling water ensures a soft, tender texture, while buttermilk adds a tangy richness to every bite. With straightforward ingredients and minimal prep time, this recipe is a meal prep dream come true. Whether you're enjoying these golden beauties fresh from the oven or saving them for later, they’re sure to become a breakfast favorite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 5 cups Bran cereal (such as All-Bran or similar)
- 2 cups Boiling water
- 3 cups Granulated sugar
- 1 cup Canola oil
- 4 units Large eggs
- 1 quart Buttermilk
- 5 cups All-purpose flour
- 5 teaspoons Baking soda
- 2 teaspoons Salt
- 2 cups Raisins (optional)
Instructions
In a large heatproof bowl, combine the bran cereal and boiling water. Stir to combine and let the mixture cool to room temperature.
In a separate large mixing bowl, combine the granulated sugar, canola oil, and eggs. Beat until smooth and well blended.
Add the buttermilk to the egg mixture and stir to combine.
Once the bran mixture has cooled, fold it into the buttermilk mixture until fully incorporated.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the muffins tender.
If using raisins, gently fold them into the batter.
Transfer the batter to a large, airtight container and store it in the refrigerator for at least 4 hours or overnight before baking. The batter can be stored in the refrigerator for up to 2 weeks.
When ready to bake, preheat the oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
Spoon the refrigerated batter into the prepared muffin tins, filling each cup about 2/3 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
10233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.4 g | 380% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 58.6 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 14083 mg | 612% | |
| Total Carbohydrate | 1822.0 g | 663% | |
| Dietary Fiber | 154.8 g | 553% | |
| Total Sugars | 954.7 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 16.7 mcg | 83% | |
| Calcium | 1763 mg | 136% | |
| Iron | 83.3 mg | 463% | |
| Potassium | 8439 mg | 180% | |
*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.
