Best 6 7 Week Refrigerator Bran Muffins Recipes
Are you looking for a delicious and healthy breakfast option that can be easily made ahead of time? Look no further than these 7-Week Refrigerator Bran Muffins! These muffins are packed with wholesome ingredients like bran, oats, and flaxseed, and they're naturally sweetened with honey. They're also incredibly versatile, so you can add your favorite mix-ins like nuts, seeds, or fruit. Best of all, they can be made in just a few minutes and stored in the refrigerator for up to 7 weeks. With three different recipes to choose from, including a vegan option, there's a 7-Week Refrigerator Bran Muffin recipe for everyone.
**Basic 7-Week Refrigerator Bran Muffins:**
For a classic bran muffin, this recipe is the perfect place to start. With simple ingredients like bran, oats, and honey, these muffins are a delicious and wholesome way to start your day.
**Zesty Lemon 7-Week Refrigerator Bran Muffins:**
If you're looking for a muffin with a bit of a tang, try these Zesty Lemon 7-Week Refrigerator Bran Muffins. With the addition of lemon zest and juice, these muffins are bursting with flavor.
**Very Vegan 7-Week Refrigerator Bran Muffins:**
For a vegan-friendly option, these Very Vegan 7-Week Refrigerator Bran Muffins are the perfect choice. Made with plant-based ingredients like almond milk and flaxseed, these muffins are just as delicious and satisfying as the traditional versions.
No matter which recipe you choose, you'll love the convenience and flavor of these 7-Week Refrigerator Bran Muffins. So next time you're looking for a quick and healthy breakfast or snack, give these muffins a try!
SIX WEEK RAISIN BRAN MUFFINS
Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..
Provided by Galley Wench
Categories Breads
Time 40m
Yield 60 muffins
Number Of Ingredients 11
Steps:
- Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
- Store in a covered container and use as needed.
- Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
- For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.
Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7
SIX WEEK BRAN MUFFINS
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Provided by Dee
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 216
Number Of Ingredients 10
Steps:
- In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g
REFRIGERATOR BRAN MUFFINS
"WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one."
Provided by Taste of Home
Time 35m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
SIX-WEEK BRAN MUFFINS
Steps:
- In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts :
REFRIGERATOR BRAN MUFFINS
These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Provided by TKDANIELSON
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
- Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
- Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
- Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
- Spoon batter evenly into prepared muffin pan.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g
7 WEEK REFRIGERATOR BRAN MUFFINS
This is an old recipe from The Guild Cookbook that I got years ago. It makes the best bran muffins...The batter will get dark on top in the refrigerator but just stir it up and it will last 7 weeks. Use Kelloggs Bran Flakes, not bran buds....I use Crisco Shortening, either butter or regular. You will need 6 cups total of bran flakes.
Provided by CIndytc
Categories Quick Breads
Time 30m
Yield 5-6 dozen, 72 serving(s)
Number Of Ingredients 10
Steps:
- Soak 2 cups of bran flakes in hot water and cool. Cream shortening and sugar together. Add eggs, buttermilk and soaked bran flakes to creamed mixture. Sift dry ingredients and add with the 4 cups additional bran flakes to moist mixture. Mix until moist. Do not over mix.
- Keeps 7 weeks in refrigerator.
- Grease muffin tins or use paper muffin cups. When putting into tins to bake, you can add raisins or blueberries. Fill muffin tins 3/4 . Bake at 400 degrees for 15 to 20 minutes. These are so handy to have on hand for breakfast muffins -- .
Tips:
- Bran muffins can be stored in the refrigerator for up to 7 weeks. Place the muffins in an airtight container and store them on the middle shelf of the refrigerator.
- To freeze the muffins, wrap each muffin individually in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe bag and freeze for up to 3 months.
- When you're ready to eat a muffin, thaw it overnight in the refrigerator or at room temperature for a few hours. You can also microwave the muffin on high for 30 seconds to 1 minute, or until it's warmed through.
- Bran muffins are a great source of fiber, which is important for digestive health. They're also a good source of protein and other nutrients, making them a healthy and filling snack or breakfast food.
- You can customize the recipe to your liking. For example, you can add different fruits, nuts, or seeds to the batter. You can also use different types of milk or yogurt.
Conclusion:
Bran muffins are a delicious and healthy snack or breakfast food. They're easy to make and can be tailored to your liking. With a little planning, you can have a batch of bran muffins ready to enjoy all week long.
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