Best 9 Moms Refrigerator Bran Muffins Recipes
Indulge in a delightful journey of flavors with our collection of irresistible bran muffin recipes. These wholesome treats combine the goodness of bran with a symphony of tantalizing ingredients, offering a perfect balance of taste and nutrition. From classic and simple bran muffins to more indulgent variations packed with fruits, nuts, and spices, our recipes cater to every craving. Each muffin is a delectable burst of flavor and texture, sure to satisfy your sweet tooth while nourishing your body. With easy-to-follow instructions and readily available ingredients, these recipes are perfect for busy mornings, quick snacks, or special occasions. Dive into the world of bran muffins and create memories with every bite. Explore our curated selection today and discover your new favorite bran muffin recipe!
Let's cook with our recipes!
MOM'S REFRIGERATOR BRAN MUFFINS
This is my co-worker's recipe from her mom. The pineapple and extra raisins make them a bit different than the other recipes on this site. I think they are the best raisin bran muffins ever, and the batter keeps in the fridge for up to 3 months. I make two every morning in my toaster oven and take them with me to work. Yum!
Provided by CongoGirl
Categories Breakfast
Time 28m
Yield 48 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix the dry ingredients together in a large bowl.
- Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
- Mix in the additional raisins.
- Pour into greased muffin tins (don't use liners.).
- Bake at 400 for 18-20 minutes or until golden brown.
- The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.
REFRIGERATOR BRAN MUFFINS
Make a batch of batter for these muffins and keep it in the fridge for up to 6 weeks. You can have warm muffins anytime you want them!
Provided by Julie Evink
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- In a large bowl add the bran flakes.
- Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky.
- In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), cream together shortening and sugar. Mix in eggs, salt baking soda until combined.
- Mix in flour and buttermilk, alternating ingredients as you add them and mixing. Add in the All-Bran Cereal and and cooled bran flakes mixture and stir until combined.
- Spoon batter into muffin cups coated with non-stick spray or with muffin cup liners. They should be 2/3 full. Bake at 350 degrees for 20 minutes
Nutrition Facts : Calories 233 kcal, Carbohydrate 46 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 253 mg, Fiber 7 g, Sugar 16 g, ServingSize 1 serving
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.
REFRIGERATOR BRAN MUFFINS
I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for mom's with little time, and is healthy. What more can you ask?
Provided by Sweetiebarbara
Categories Quick Breads
Time 1h
Yield 48 muffins, 48 serving(s)
Number Of Ingredients 10
Steps:
- Mix all bran cereal, boiling water, and one cup of the buttermilk.
- Let mixture stand.
- Blend sugar with shortening (butter).
- Add eggs and mix.
- Add the flour, soda, salt, another cup of buttermilk, and the dates.
- Blend well and add to bran mixture.
- Cover tightly and refrigerate up to 2 months.
- When ready to use, do NOT stir!
- Dip batter into greased muffin tins.
- Bake at 400 degrees for 20 minutes, if whole wheat, 30.
Nutrition Facts : Calories 79.4, Fat 2.7, SaturatedFat 0.7, Cholesterol 9.2, Sodium 137, Carbohydrate 13.5, Fiber 1.5, Sugar 6, Protein 1.8
REFRIGERATOR BRAN MUFFINS
Moist, delicious and you refrigerate the extra dough to make another batch in a few weeks. This is what my husband brings to work for his midmorning snack every day. He actually makes the muffins himself now.
Provided by MA HIKER
Categories Breads
Time 50m
Yield 1 muffin, 48 serving(s)
Number Of Ingredients 8
Steps:
- In a very large bowl combine the first five ingredients.
- Add the oil, eggs and buttermilk.
- Stir until just combined.
- Fill greased muffin tins 2/3 full.
- Bake 400 degrees for 15 - 20 minutes.
- Remaining batter may be refrigerated up to 6 weeks in a covered container.
Nutrition Facts : Calories 172.3, Fat 5.1, SaturatedFat 0.5, Cholesterol 0.8, Sodium 302.2, Carbohydrate 30.2, Fiber 1.4, Sugar 16.3, Protein 2.8
MOM'S BRAN MUFFINS
This recipe is at least 50 years old. Mom made these muffins for us, and I now make them for grandchildren. It uses basic ingredients such as molasses and wheat bran. It is a moist, light and tender muffin. I double this recipe.
Provided by cookalot 2
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- Add eggs and beat well.
- Add molasses and bran and milk.
- Mix well.
- Add dry ingredients and stir just until blended inches.
- Fill Lined muffin tins 2/3 full.
- Bake 375 for 15-20 min.
Nutrition Facts : Calories 178, Fat 5.7, SaturatedFat 3.1, Cholesterol 47.5, Sodium 314.1, Carbohydrate 30.6, Fiber 2.5, Sugar 14, Protein 3.9
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
MOM'S REFRIGERATOR BRAN MUFFINS
Steps:
- In a large bowl, add boiling water to the first 3 cups of bran cereal, cool. Cream butter, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the rest of the bran cereal. Stir only until moistened. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
REFRIGERATOR BUTTERMILK BRAN MUFFINS
This recipe came from my Canadian Living Cookbook.I have made these muffins for years and my family loves them and they're good for you. You can store the batter in the fridge for up to two weeks and make fresh muffins anytime you want. Use any bran cereal that is labelled all-bran or 100% bran; do not use bran flakes.
Provided by bert2421
Categories Quick Breads
Time 35m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- In very large bowl, combine bran and bran cereal.
- Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
- In another very large bowl, cream shortening with sugars.
- Beat in eggs one at a time.
- Add bran mixture to creamed mixture, stirring until blended.
- Mix together flour, soda and salt; add raisins.
- Add to bran mixture, stirring until evenly mixed.
- Cover tightly with foil and refrigerate at least 24 hours.
- To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
- Bake in 375 oven for 20-25 minutes.
- Make as many muffins as you wish, then return remaining batter to refrigerator.
- Batter will thicken considerably, but don't stir it before spooning it out.
- Recipe makes about 5 dozen muffins; it may be halved successfully.
- Baked muffins freeze well.
Tips:
- For a crunchy topping, sprinkle the tops of the muffins with oats or chopped nuts before baking.
- To make the muffins even more moist, add a cup of shredded zucchini or grated carrots to the batter.
- If you don't have bran cereal, you can use oatmeal or whole wheat flour instead.
- Be sure to not overmix the batter, as this will make the muffins tough.
- Muffins are done baking when a toothpick inserted into the center comes out clean.
Conclusion:
These Mom's Refrigerator Bran Muffins are a delicious and healthy way to start your day. They're packed with fiber and whole grains, and they're low in fat and sugar. Plus, they're easy to make and can be stored in the refrigerator for up to a week. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try!
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