Make Ahead Refrigerator Bran Muffins Food

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.

REFRIGERATOR BRAN MUFFINS

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.

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.)

MAKE AHEAD BRAN MUFFINS

Steps:

• Combine boiling water and baking soda. Cool to room temperature.
• With an electric mixer, cream the butter, eggs, sugar and vanilla until well blended. Set aside.
• In a very large bowl, stir together the flour, salt, All Bran, bran flakes, dates, nuts and buttermilk. Stir in the butter and egg mixture, and then the water and baking soda mixture. Mix until combined.
• Store batter in covered containers in the refrigerator for up to four weeks.
• To make muffins, preheat oven to 375 degrees. Line muffin tins with papers, or lightly grease tins.
• Fill muffin cups 3/4 full. Bake for 20-25 minutes, or until golden brown and done in the center.

BRAN MUFFINS - MAKE AHEAD

Steps:

• In large bowl, combine cereal, raisins and chopped dates, pour in boiling water and stir until softened -- set aside.
• In another Large bowl mix flour, baking soda and salt.make well in center and set aside.
• In food processor combine 1 cup of the buttermilk, eggs and marmalade, puree until smooth.
• Pour the buttermilk mixture into separate large bowl and add the remaining cup of buttermilk, applesauce, sugar, vegetable oil and vanilla. Beat until smooth.
• Pour buttermilk mixture into well in flour mixture and stir just until blended, add reserve cereal mixture and stir just to combine.
• Cover with plastic wrap and REFRIGERATE 24 HOURS before using.
• Preheat oven to 375°F.
• Spray muffin tins with nonstick spray. Silicone pans are great to use.
• Spoon batter 2/3rds full.
• Bake to golden brown and puffy 20- 25 minutes.
• Let cool 2 minutes then remove muffins from pan.

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.