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6 Week Bran Muffin Refrigerator Recipe
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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
  • 2 cups boiling water
  • 4 cups All-Bran Buds
  • 1 cup extra virgin olive oil
  • 2 cups white granulated sugar
  • 4 eggs
  • 5 cups freshly ground hard white whole wheat flour, white bread flour, or all-purpose flour
  • 1 teaspoon sea salt
  • 5 teaspoons baking soda
  • 1 -quart or 4 cups buttermilk
  • 2 cups frosted flakes, Raisin Bran (with or without raisins added) or other bran flake cereal
Instructions

  1. Gather all the ingredients so you have everything ready to mix together. Preheat oven to (400°F) = (204°C) degrees. 

  2. In a saucepan, bring water to a boil. In a large bowl, add the All-Bran Buds. Pour the boiling water over the bran cereal. Stir. Set aside to soak.

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

  4. Stir in the soaking All-Bran Buds and blend until thoroughly combined.

  5. 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.

  6. Scoop batter into greased muffin pans (with or without muffin cups) and bake for 15-20 minutes.

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