7 Week Refrigerator Bran Muffins Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

REFRIGERATOR BRAN MUFFINS



Refrigerator Bran Muffins image

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

4 cups bran flakes cereal
2 cups wheat bran cereal (such as Kellogg's® All-Bran®)
2 cups boiling water
2 ½ cups white sugar
1 ½ cups shortening
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

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

REFRIGERATOR BRAN MUFFINS



Refrigerator Bran Muffins image

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

3 cups all-bran cereal
1 cup boiling water
2 cups buttermilk
3/4 cup sugar
1/2 cup shortening (I use butter)
2 eggs
2 1/2 cups unsifted flour (unbleached or whole wheat)
2 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup dates (or raisins)

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

SIX WEEK BRAN MUFFINS



Six Week Bran Muffins image

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

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

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



Refrigerator Bran Muffins image

"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

4 large eggs, room temperature
1 quart buttermilk
1 cup vegetable oil
1 cup sugar
6 cups (10 ounces) bran flakes with raisins
1/2 to 1 cup raisins
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt

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.

7 WEEK REFRIGERATOR BRAN MUFFINS



7 Week Refrigerator Bran Muffins image

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

2 cups boiling water
2 cups bran flakes cereal
1 cup shortening
2 cups sugar
4 eggs, beaten
1 quart buttermilk
5 cups white flour
5 teaspoons baking soda
1 teaspoon salt
4 cups bran flakes cereal

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 -- .

REFRIGERATOR BUTTERMILK BRAN MUFFINS



Refrigerator Buttermilk Bran Muffins image

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

2 cups natural wheat bran
2 cups all-bran cereal
2 cups boiling water
4 cups buttermilk
1 cup shortening
2 cups granulated sugar
1 cup packed brown sugar
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda
1 1/2 teaspoons salt
2 cups raisins

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.

REFRIGERATOR BRAN MUFFINS



Refrigerator Bran Muffins image

Make and share this Refrigerator Bran Muffins recipe from Food.com.

Provided by Jen in Victoria

Categories     Quick Breads

Time 30m

Yield 24 muffins

Number Of Ingredients 12

2 cups wheat bran
1 cup bran buds (look like little pebbles) or 1 cup all-bran cereal (look like little twigs)
1 cup boiling water
2 cups buttermilk
1/4 cup butter, melted
1/4 cup applesauce (no-added sugar)
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt

Steps:

  • In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
  • After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
  • The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Bake at 400 degrees for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

Nutrition Facts : Calories 127.9, Fat 3.1, SaturatedFat 1.6, Cholesterol 21.4, Sodium 224.5, Carbohydrate 25, Fiber 5, Sugar 10.4, Protein 3.9

SIX-WEEK BRAN MUFFINS



Six-Week Bran Muffins image

I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 dozen.

Number Of Ingredients 8

4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

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 :

More about "7 week refrigerator bran muffins food"

SEVEN WEEK BRAN MUFFINS - NORINE'S NEST
seven-week-bran-muffins-norines-nest image
In a large bowl combine and cool (till easy to touch) the 2 cups boiling water with the 2 cups of 40% bran flakes. Add in 1 cup soft shortening and 4 eggs. Beat well with wire whisk. Stir in one quart of buttermilk. Add in flour, …
From norinesnest.com


SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN
six-week-refrigerator-bran-muffins-with-natural-bran image
In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk. Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and …
From crosbys.com


6 WEEK BRAN MUFFIN REFRIGERATOR RECIPE - FOOD STORAGE …
6-week-bran-muffin-refrigerator-recipe-food-storage image
Instructions: Preheat oven to 400 degrees. Pour boiling water over the 4 cups All-Bran Buds and set aside to soak. Start adding all of the other ingredients into a large mixing bowl or stand mixer until blended. Stir in the …
From foodstoragemoms.com


CLASSIC REFRIGERATOR BRAN MUFFINS {WITH ALL-BRAN CEREAL …
classic-refrigerator-bran-muffins-with-all-bran-cereal image
Stir in oil, molasses, eggs, buttermilk, and remaining 3 cups All-Bran cereal. Stir together flour, baking soda, and salt; add to the sugar mixture and stir to combine. Stir in the cooled raisin-cereal mixture. Spoon batter into …
From thekitchenismyplayground.com


SIX WEEK RAISIN BRAN REFRIGERATOR MUFFINS - THE KITCHEN …
six-week-raisin-bran-refrigerator-muffins-the-kitchen image
Instructions. In a very large bowl, beat the eggs and sugar until well combined. Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. When you are ready to …
From thekitchenmagpie.com


THE BEST HEALTHY MAKE-AHEAD REFRIGERATOR BRAN MUFFINS
the-best-healthy-make-ahead-refrigerator-bran-muffins image
After the mixture cools to warm room temperature, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Stir until ingredients are combined. The batter can …
From melskitchencafe.com


7 - UP REFRIGERATOR BRAN MUFFINS - RECIPE | COOKS.COM
Combine 7-Up and 100% Bran cereal in a small bowl; let stand 10 minutes. Combine flours, All Bran cereal, soda and salt; set aside. Combine sugars and shortening in large mixing bowl, beat well. Add eggs, beat until smooth. Stir in buttermilk and 7-Up mixture. Add dry ingredients. Blend well.
From cooks.com


THE BEST REFRIGERATOR BRAN MUFFINS - TASTY KITCHEN
Let cool to room temperature. Meanwhile, in a medium bowl, whisk melted butter, eggs, and buttermilk. In a large bowl, whisk sugar, flour, salt, baking soda, and cinnamon. Add wet ingredients to dry ingredients. Mix until well combined. Add bran mixture and stir until completely mixed through. Grease a muffin pan and fill ⅔ full with batter.
From tastykitchen.com


7 WEEK REFRIGERATOR BRAN MUFFINS - RECIPE | COOKS.COM
Cream together the shortening and sugar. In the creamed mixture, add the beaten eggs, buttermilk, and cooled flakes. Mix well. Sift flour, baking soda, and salt. Add All Bran to dry mixture. Place in refrigerator in a covered sealed bowl and use as desired. Fill greased muffin tins 2/3 full and bake at 350 degrees for 20 minutes.
From cooks.com


MAKE AHEAD BREAKFAST IDEAS: HEALTHY BRAN MUFFINS - MORE MOMMA
Here are some of my favorite flavors: Banana: Add 1 mashed banana and 1 additional teaspoon ground cinnamon. Blueberry: Add 1/2 cup frozen or fresh blueberries. Chocolate Chip: Add 1/2 cup mini chocolate chips. Carrot Cake: Add 1 cup finely shredded carrots, 1/2 cup chopped walnuts or raisins and 1 additional teaspoon ground cinnamon.
From moremomma.com


REFRIGERATOR BRAN MUFFINS – KETCHUP WITH THAT
To bake muffins: Preheat oven to 400 degrees F / 204 degrees C. Grease muffin cups or line with paper liners. Spoon batter to fill cups 2/3 -3/4 full. Bake for 15 minutes or until a toothpick tests clean. Remove from oven and let muffins sit in pan for 5 …
From ketchupwiththat.com


REFRIGERATOR BRAN MUFFINS • ADOPTED TOMATO KITCHEN
Add molasses, wheat bran and raisins. Mix to combine. Pour into a Tupperware dish and store in the fridge over night. To make these muffins, preheat your oven to 400 degrees C. Line a muffin tin with parchment liners or spray with non-stick cooking spray. Fill the muffin tins 3/4 full, and bake for 20 minutes. Enjoy!
From adoptedtomato.ca


REFRIGERATOR BRAN MUFFINS - SAVOR THE BEST
Instructions. Preheat the oven to 375°F. Line a 6 cup Texas-size muffin tin OR a 12 cup standard muffin tin with paper liners or spray the muffin tin with non-stick spray. In a large bowl, use a fork to mix the bran and boiling water until all the bran is damp. The mixture will look like damp sand.
From savorthebest.com


MOM'S REFRIGERATOR BRAN MUFFINS RECIPE - FOOD NEWS
Resting the bran muffin batter in the refrigerator for at least 2 hours, but preferably 12 hours, before it bakes results in the best texture and flavor of the bran muffins. This refrigerator bran muffin batter can actually stay in the refrigerator for up to 1 week.
From foodnewsnews.com


HOW TO MAKE BRAN MUFFINS, REFRIGERATOR BRAN MUFFINS - BAKER BETTIE
Line your muffin tin with as many liners as muffins you would like to bake. Fill the muffin liner almost all the way to the top. Bake for 14-20 minutes until a toothpick inserted in the center comes out clean. Store: Baked muffins can be stored in an airtight container at room temperature for up to 3 days.
From bakerbettie.com


7 WEEK BRAN MUFFINS (GK'S) - BIGOVEN
Combine and cool boiling water and bran flakes. 2. Add shortening and eggs and beat well. 3. Add buttermilk and mix well. 4. Sift flour, soda, salt, and sugar. 5. Add dry ingredients to mixture.
From bigoven.com


7-WEEK BRAN MUFFINS - KARI'S RECIPES
Add: 1 qt buttermilk. 2 cups sugar. 4 cups all bran buds. 1 cup shortening. 4 eggs. Mix all together. Bake in greased muffin tins at 375° for 20 minutes. Can store batter in covered container in refrigerator for 7 weeks or freeze.
From karisrecipes.com


REFRIGERATOR BRAN MUFFINS - COUNTRY AT HEART RECIPES
Once cooled, batter may then be covered and kept in the refrigerator for up to 3 weeks. To bake: scoop batter into greased or lined muffin tins. Fill 3/4 full. Sprinkle with decorating sugar, if desired. Bake in a preheated 375 degree oven for 14-16 minutes until muffins test done with a toothpick.
From countryatheartrecipes.com


REFRIGERATOR BRAN MUFFINS MIX RECIPE - FOOD.COM
Mix thoroughly and cover. Let stand at least 6 hours before using. Scoop batter into muffin tin wells and fill to about 2/3 full (usually an ice cream scoop is the right size). Bake 12- 15 minutes at 375. Batter will keep in fridge for 6 weeks. If you want to half this recipe. Use 4 1/2 cups bran cereal and half of all other ingredients.
From food.com


7-WEEK BRAN MUFFINS - RECIPE - COOKS.COM
Mix cereal and water and set aside to cool. Add oil and set aside. Sift together flour, soda, and salt. Beat 2 eggs and add 1 cup sugar and add to dry ingredients. Stir in 1 1/2 cups buttermilk and the All Bran mixture. May be kept in refrigerator for as long as 7 weeks. When ready to use, bake in muffin tins at 400 degrees for 15 to 20 minutes.
From cooks.com


REFRIGERATOR BRAN MUFFINS - NOSHING WITH THE NOLANDS
Add in the bran mixture and again stir until just blended. When ready to bake the muffins, preheat oven to 400F. Fill lined muffin cups 3/4 full. Bake for 20-25 min. or until they spring back to touch or a cake tester comes out clean. Keep covered in the refrigerator for 6 weeks (I only keep mine for 4 weeks).
From noshingwiththenolands.com


REFRIGERATOR BRAN MUFFINS - REAL LIFE DINNER
Instructions. Pour the Bran Flakes and Fiber One Cereal in a large bowl that has a tight-fitting lid. Pour the boiling water over it and stir. Let sit for 10 minutes. Add the canola oil, granulated sugar, eggs, and vanilla. Mix well. Next, add the …
From reallifedinner.com


7 WEEK BRAN MUFFINS - RECIPE | COOKS.COM
2 1/2 c. flour. 2 1/2 tsp. baking soda. 1/2 tsp. salt. Raisins or dates. Mix brans with boiling water. Add remaining ingredients and mix well. Bake desired quantity in greased muffin tins at 400 degrees for 25 minutes. Remaining batter may be kept in refrigerator for up to 7 weeks. Add review or comment.
From cooks.com


REFRIGERATOR BRAN MUFFINS - REAL MOM KITCHEN - BREAKFAST
This recipe for refrigerator bran muffins is made using bran flakes. This is different from most bran muffin recipes I have seen. Most of the recipes are made with bran buds. I like using the flakes. You can get a no name brand from the store to use. I also think the flakes give the muffin a different texture. Yo can make this batter and store it in the …
From realmomkitchen.com


REFRIGERATOR BRAN MUFFINS - JULIE'S EATS & TREATS
Batter – Store any leftover batter in a large air tight container in the refrigerator for up to 6 weeks. Just scoop and fill the amount of muffins you want to make in the muffin tin when ready to use and place batter back in refrigerator. Bake muffins at 350 degrees F for 20 minutes. Muffins – Store in air tight container after the muffins ...
From julieseatsandtreats.com


REFRIGERATOR BRAN MUFFINS - THE ENGLISH KITCHEN
Mix the two Bran's in a large bowl. Pour over the boiling water. Let stand for about ten minutes before stirring in all the remaining ingredients in the order given. Store in a covered container in the refrigerator for up to six weeks. When ready to bake, pre-heat the oven to 200*C/400*F. Butter whatever size muffin pan you are using generously.
From theenglishkitchen.co


SEVEN WEEK BRAN MUFFINS | NORINE'S NEST | BRAN MUFFINS, BRAN …
Apr 21, 2017 - This is a wonderful Bran Muffin recipe that always receives RAVE reviews! You can store the dough in your refrigerator up to 7 weeks and bake when needed! Apr 21, 2017 - This is a wonderful Bran Muffin recipe that always receives RAVE reviews! You can store the dough in your refrigerator up to 7 weeks and bake when needed! Apr 21, 2017 - This is a …
From pinterest.ca


7-DAY BRAN MUFFINS | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
1/2 teaspoon cinnamon. 4 eggs. 1 qt butter milk. 1 cup oil. **This makes a large batch of batter you will need a large airtight container to store the batter in your refrigerator.**. Simply mix together all ingredients in a large air tight container. Let rest in refrigerator for 5-7 days. Prepare muffin tins and simply scoup our batter for ...
From keeprecipes.com


2-WEEK REFRIGERATOR BRAN MUFFINS - ANGIE'S OPEN RECIPE BOX
In another large bowl, cream the brown sugar and butter until fluffy. 4. Add the eggs and mix well. 5. Stir in the flour, baking soda, salt, buttermilk, and cereal mixture, blending well. 6. Cover and refrigerate the batter for up to 2 weeks, or use some immediately. 7. To make the muffins, spray or butter muffin tins.
From angiesopenrecipebox.com


7 WEEK REFRIGERATOR BRAN MUFFINS RECIPE - FOOD.COM
May 21, 2018 - A delicious summertime treat! These are almost as good as Starbuck's caramel frappuccinos. Try substituting chocolate syrup for a mocha version or a
From pinterest.co.uk


7 WEEK REFRIGERATOR BRAN MUFFINS | NAE | COPY ME THAT
7 Week Refrigerator Bran Muffins. food.com Nae. I'm a wife & mother & a self proclaimed foodie. I love to cook & bake while doing my best to be healthier. loading... Ingredients. 2 cups boiling water; 2 cups bran flakes cereal; 1 cup shortening; 2 cups sugar; 4 eggs , beaten; 1 quart buttermilk; 5 cups white flour; 5 teaspoons baking soda; 1 teaspoon salt; 4 cups bran flakes …
From copymethat.com


7-WEEK BRAN MUFFINS - PLAIN.RECIPES
Soak bran flakes in boiling water and cool. Cream margarine, sugar and eggs. Sift flour, soda and salt. Add sifted ingredients to creamed mixture. Add Buds, buttermilk and water mixture. Mix well with large spoon. Makes 1 gallon. Do not stir when baking, just dip out. Will keep 7 weeks in refrigerator. Bake at 375° for 20 minutes.
From plain.recipes


REFRIGERATOR BRAN MUFFINS - DUNLOP BROTHERS FAMILY COOKBOOK
This Bran Muffin recipe is perfect for busy families on the go or empty nesters who are tired of recipes that make several dozen bran muffins, when they would rather just bake them 2 or 3 at a time.. This batter takes about 20 minutes to prepare. Then it needs to sit in the fridge overnight or for about 6 hours. For fresh muffins, you decide how many muffins you …
From dunlopbrothers.ca


REFRIGERATOR BRAN MUFFINS – STIRRING THE POT WITH WENDY
If baking from the fridge, spoon into the muffin tins, turn the oven on to 200 C, when the oven comes to temperature bake for 25-30 minutes. Notes Change up the flavour by changing the spice used Cinnamon, Nutmeg, Mixed Spice.
From stirringthepotwithwendy.com


REFRIGERATOR RAISIN BRAN MUFFIN RECIPE - DUKES AND DUCHESSES
Refrigerator Raisin Bran Muffin Recipe. 5 cups all-purpose flour. 2 teaspoons salt. 4 teaspoons baking soda. 3 cups white sugar. 4 eggs. 1 cup vegetable oil. 1 quart buttermilk. 1 …
From dukesandduchesses.com


REFRIGERATOR RAISIN BRAN MUFFINS - BAKE. EAT. REPEAT.
Instructions. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners, or spray it lightly with non-stick cooking spray and set aside. In a large bowl, stir together the wheat bran, bran cereal, and boiling water. Set aside until …
From bake-eat-repeat.com


Related Search