6 Week Bran Muffin Refrigerator Recipe

This is the best 6 Week Bran Muffin Refrigerator Recipe I have ever tasted! My mom used to make these, and then I carried on the tradition with my daughters. They are moist delicate bran muffins that you can make with different unique ingredients every time you “bake a batch“! Sometimes I add raisins, dates, bananas, cranberries, grated carrots, or whatever sounds good at the moment!

This 6 Week Bran Muffin Refrigerator Recipe is named that since you can keep the batter in your refrigerator for an extended period and then bake the amount you desire each time you bake a batch. These literally melt in your mouth, you can’t stop at just one muffin, I promise.

Don’t you just love the smell of bran muffins baking in your kitchen? I used to bake a batch just before my girls would come home from school. You can add so many different fruits and vegetables from your pantry. Let me know what you would put in your 6-week bran muffin refrigerator recipe when you bake a batch, I would love to hear! In case you missed this post, Zucchini Muffins Recipe

Kitchen Tools You Need

• Muffin Tin
• Mixing Bowls
• Measuring Cups and Measuring Spoons
• Hand Mixer or Stand Mixer
• Spatula
• Muffin Scoop

Ingredients- 6 Week Bran Muffin Refrigerator Recipe

Wet Ingredients

• Extra-Virgin Olive Oil: An oil made from pure, cold-pressed olives. It’s a less processed oil compared to regular olive oil. Loaded with antioxidants and heart-healthy fat.
• Eggs: Great protein source, helps bind the bran muffin mixture together, creating moist and soft muffins. Increases browning during the cooking process. Adds a deliciously rich flavor and helps to extend the life of the muffins.
• Buttermilk: The remaining milk after the cream has been churned into butter. Helps baked goods to rise and to be light and fluffy.

Dry Ingredients

• All-Bran buds: A tasty and nutritious wheat bran cereal that is rich in fiber, crunchy in texture, and packed with essential vitamins and minerals.
• White Granulated Sugar: Used to maintain moisture, creating a softer muffin, and adding sweetness and flavor.
• Hard White Whole Wheat Flour (I use bread flour): You can use hard white whole wheat flour, but I find the bran muffins come out fluffier with white bread flour. And, my bread flour has more protein than other flour varieties, which I appreciate when making any of my pastries or bread recipes.
• Salt: Used to enhance the flavors of the other ingredients, and to help offset the flavor of the sugar.
• Baking Soda: Adds carbon dioxide to the dough, which helps to create a delicious soft and chewy muffin.
• Bran flakes: A crunchy, delicious bran flakes cereal that is packed with fiber and nutrients and with a subtle taste of sweetness. Raisin Bran cereal, Frosted Flakes, or other bran flakes cereal are recommended.

6 Week Bran Muffin Refrigerator Recipe

Step One: Gather Ingredients

Gather all the ingredients so you have everything ready to mix together.

Step Two: Pour Boiling Water over All-Bran Buds

The second thing to do is to boil some water. In a large bowl, add the All-Bran Buds and pour the boiling water of the bran cereal. Stir. Set aside to soak.

Step Three: Add Other ingredients

Start adding all of the other ingredients into a large mixing bowl or stand mixer until blended.

Step Four: Stir in Bran Buds

Stir in the soaking All-Bran Buds and blend until thoroughly combined. I just dumped it all together. For each batch of 12 muffins you bake, add one cup of your favorite fruits or vegetables. You can use grated carrots, raisins, dates, bananas, grated zucchini, dried cranberries, grated coconut, and nuts, etc.

Step Five: Mix Thoroughly

Almost ready to scoop into the muffin tins. Make sure it’s completely mixed.

Step Six: Scoop into Muffin Tin

You can pour the muffin batter directly into the muffin tin or you can use muffin cups. I do recommend spraying either one that you choose with some cooking spray to avoid any issues with the muffins sticking to the pan or muffin cups.

Finished Product

Store the Batter in the Refrigerator

1. Leftover Batter

Store the batter in the fridge for up to 6 weeks, and bake as many as you want each time you bake a batch.

2. Silicone Bowl Lid

I learned about these when I taught at kitchen cooking stores. Charles Viancin Sunflower Lid – Medium 9″(Currently Unavailable). They work on the stove (hot pans) or with the refrigerator storage bowls.

Suggested Items To Add To the Muffin Batter

• Grated carrots
• Raisins
• Dried cranberries
• Dates
• Bananas
• Grated zucchini
• Shredded coconut
• Chopped nuts
• Cinnamon
• Substitute – Molasses, honey, or brown sugar for the white granulated sugar

What can I serve with these bran muffins?

• Orange Juice
• Grape Juice
• Milk
• Coffee or Tea
• Fresh fruit
• Scrambled Eggs
• Cooked Bacon
• Quiche

How do I store the cooked muffins?

I like to store mine in airtight containers like Tupperware. They will stay fresh for 2-3 days. They will dry out in the refrigerator, so I don’t recommend storing them there. I’ve found these muffins to be more moist the day after they’re cooked, which is how I like them!

Can I freeze these muffins after baking them?

Yes, you can if you place them in an airtight container before putting them in the freezer. They’ll be good in the freezer for about 1-2 months.

Final Word

This 6-week refrigerator bran muffins recipe has to be at least 50 years old, and it still tastes delicious! I love that I can turn the oven to (400°F) = (204°C) degrees, scoop the dough into the muffin tins and I have hot muffins in 20 minutes. Cooking from scratch is so easy and it’s critical we teach our children and grandkids to cook at home. May God Bless this world, Linda