Best 9 Refrigerator Buttermilk Bran Muffins Recipes

REFRIGERATOR BRAN MUFFINS

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.)

REFRIGERATOR BRAN MUFFINS

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.

BUTTERMILK BRAN MUFFINS

Steps:

• In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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.

MAMA'S MAKE-AHEAD BRAN MUFFINS

Steps:

• Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
• Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.
• Let sit in the refrigerator at least 4 to 6 hours before baking.
• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
• Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

SIX WEEK BRAN MUFFINS

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.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

BUTTERMILK BRAN MUFFINS

Steps:

• Position a rack in the center of the oven and preheat to 350°.
• Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.
• In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.
• In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.
• Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

MOM'S REFRIGERATOR BRAN MUFFINS

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.