Warm muffins, right out of your oven, on a weekday morning? Yes, please! Make the batter over the weekend, put it in your fridge, then bake the muffins later in the week (or even 2 weeks later). Sometimes I only want to bake 6 muffins, not 12, and this recipe gives you the flexibility to bake the amount you want, whenever you want them. And, these muffins are delicious. They’re packed with fiber from the bran buds, not overly sweet and super easy to mix together. This is another recipe from Jane Brody’s Good Food Book.
Refrigerator Bran Muffins
3 cups whole-bran cereal (like Bran Buds)
1 cup boiling water
2 1/2 cups buttermilk
1/2 cup butter
3/4 cup brown sugar
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup raisins (optional)
- Preheat oven to 375 degrees. Spray 36 muffin cups with cooking spray.
- In a medium bowl, soak the cereal in the boiling water. Set the cereal aside to cool, then stir in the buttermilk.
- In a large mixing bowl, beat the butter and the sugar until they are well blended. Beat in the eggs, then mix in the bran-buttermilk mixture.
- In a medium bowl, stir together the flours, baking soda, and salt. Add this mixture to the bran mixture. Stir the ingredients just until combined. Add raisins, if desired, just enough until combined.
- Either refrigerate the batter in a tightly closed container for later use, or divide among 36 muffin cups, about 2/3 full.
- Bake muffins for about 15-18 minutes. Remove them to a rack to cool until warm. Serve them warm.
Recipe adapted from Jane Brody’s Good Food Book.