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 a moist delicate bran muffin that you can make with different things 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 and 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 Spoons
• Hand Mixer or Stand Mixer
• Spatula
• Muffin Scoop

6 Week Bran Muffin Refrigerator Ingredients

• All-Bran buds
• Olive oil
• Sugar
• Eggs
• Flour
• Salt
• Baking Soda
• Buttermilk
• Bran flakes

6 Week Bran Muffin Refrigerator Recipe

Step One

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

Step Two

The second thing to do is boil some water and add the All-Bran Buds and stir. Set aside to soak.

Step Three

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

Step Four

Stir in the soaking All-Bran Buds and blend until thoroughly combined. I just dumped it all together.

Step Five

Almost ready to scoop into the muffin tins.

Step Six

Finished Product

Store the Batter in the Refrigerator

1. Leftover Batter

Store the batter in the refrigerator for up to 6 weeks, 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 places. Charles Viancin Sunflower Lid – Medium 9″. They work on the stove (hot pans) or in the refrigerator storage bowls.

5 from 4 votes

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Read More of My Articles  Quick And Easy Creamy Italian Sausage Soup

6 Week Bran Muffin Refrigerator Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Breakfast

Cuisine: American

Servings: 6 dozen

Author: Linda Loosli

Ingredients

• Ingredients:
• 2 cups boiling water
• 4 cups All-Bran Buds
• 1 cup olive oil
• 2 cups sugar
• 4 eggs
• 5 cups freshly ground hard white wheat) or white bread flour
• 1 teaspoon sea salt
• 5 teaspoons baking soda
• 1 -quart buttermilk
• 2 cups frosted flakes or other bran flake cereal

Instructions

1. Instructions:

2. Preheat oven to 400 degrees. Pour boiling water over the 4 cups All-Bran Buds and set aside to soak.

3. Start adding all of the other ingredients into a large mixing bowl or stand mixer until blended. Stir in the soaking All-Bran Buds and blend until thoroughly combined. Scoop batter into greased muffin pans and bake for 15-20 minutes. 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.
4. Store the batter in the refrigerator for up to 6 weeks, bake as many as you want each time you bake a batch.

Items To Add To Batter

• Grated carrots
• Raisins
• Dried cranberries
• Dates
• Bananas
• Grated zucchini
• Shredded coconut
• Chopped nuts

What can I serve with these bran muffins?

• Orange Juice
• Grape Juice
• Milk
• Coffee or Tea
• Fresh fruit

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 do not recommend storing them in the refrigerator.

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 will be good in the freezer for about 1-2 months.

Final Word

This recipe has to be at least 50 years old, and it still tastes delicious! I love that I can turn the oven to 400 degrees, scoop the dough in 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