Quick And Easy 6 Week Bran Muffin Refrigerator Recipe

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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!

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I also add one tablespoon of Salba Chia to each batch right before I bake them. I don’t add the Salba Chia earlier because it would sprout or swell. This is one more awesome way to get nutrients into every meal! Healthy and yummy! 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.

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 freeze-dried fruits and vegetables from your pantry, as well. 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!

6 Week Bran Muffin Refrigerator Recipe

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
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.

PRINTABLE recipe: Recipe by Food Storage Moms

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7 thoughts on “Quick And Easy 6 Week Bran Muffin Refrigerator Recipe

  • January 10, 2014 at 10:03 pm
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    Linda, I’m a newbie to refrigerator bran muffins–what are All Bran Buds? This recipe intrigues me…and I am looking forward to trying it out. Thanks. 🙂

    Reply
    • January 11, 2014 at 11:24 am
      Permalink

      Hi Susan, they are ALL BRAN “deals” not flakes. I almost put a picture of the box. I should have gone with my gut. They are down the cereal aisle usually the top shelf because they are not what the kids would want to run and grab. Its a white box with something like 100% Bran on it as I remember. I hope this helps. Hugs! Linda

      Reply
  • January 17, 2014 at 7:08 pm
    Permalink

    Linda, thanks for posting these wonderful muffins on RealFood Friday. It was great seeing you there! Happy Baking! Deb @ Kneaded Creations

    Reply
    • January 17, 2014 at 8:15 pm
      Permalink

      Hi Debbie, thanks for stopping by. I glad the recipe was okay. I love it! See you soon! Hugs! Linda

      Reply

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