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.
- 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:
-
Preheat oven to 400 degrees. Pour boiling water over the 4 cups All-Bran Buds and set aside to soak.
-
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.
-
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
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. 🙂
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
Linda, thanks for posting these wonderful muffins on RealFood Friday. It was great seeing you there! Happy Baking! Deb @ Kneaded Creations
Hi Debbie, thanks for stopping by. I glad the recipe was okay. I love it! See you soon! Hugs! Linda
I love these bran muffins! They are sooo good! I love that I can store the batter for 6 weeks 🙂 It makes breakfasts sooo easy! I can make as many muffins as I need. Thank you!❤️
Hi Camille, I love hearing you like bran muffins! Life is good with a hearty breakfast! Linda
I tried this last night and they are amazing! I’ve tried a lot of recipes, but this one is my favorite
Hi Alli, oh my gosh, I love hearing when my readers try a recipe! I’m glad you love it! Linda
I can’t wait to make these with my kids, they look delicious!
Hi Jess, I hope you like them as much as my family does! Linda
Thank you so much for this recipe Linda!
Hi Tiffany, the bran muffin recipe is at least 50 years old! I hope you love it as much as my family does! Linda