Refrigerator Raisin Bran Muffins Grandmas Food

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.

REFRIGERATOR BRAN RAISIN MUFFINS

Steps:

• Take first two cups of bran and mix with the boiling water, allow to sit.
• In a separate bowl combine buttermilk, oil, eggs. Wisk until blended.
• Add in remaining ingredients to wet mix, stir to mix.
• Stir in the soaked bran from step 1.
• Cover and allow to chill in the fridge for 12 hours.
• Pour into lined muffin tin, Bake at 375 for 20 minutes.
• Keep remaining batter covered in fridge for use following same bake times for all batches.

GRANDMA'S REFRIGERATOR BRAN MUFFINS

Steps:

• Soak Bran in boiling water set aside.
• Mix all remaining ingredients in a large mixing bowl than add Bran mixture to it mix till all incorporated .
• mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe.
• Bake at 350 till toothpick comes out clean.
• let cool on rack and enjoy.
• This mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins.

REFRIGERATOR RAISIN BRAN MUFFINS: GRANDMA'S

Steps:

• 1. Mix all ingredients together until moistened. Store in a covered container in the refrigerator until ready to bake. Batter keeps well for up to 2 weeks.
• 2. When ready to bake fill paper lined muffin pan cups 3/4 full of batter and bake at 350 degrees for 15-20 minutes. Return un-used batter to refrigerator. Serve hot with butter.
• 3. Note: You can have fresh muffins for 2 or 3 days in a row with this batter. Or keep the unused batter for up to 2 weeks before using.

REFRIGERATOR RAISIN BRAN MUFFINS RECIPE - (3.6/5)

Steps:

• Preheat oven to 350°F. Mix well the eggs, oil, sugar, buttermilk and Raisin Bran. Sift dry ingredients and add to cereal mixture. Fill greased muffin tins 2/3 full and bake for 20 to 25 minutes. Store remaining batter in a large covered container in the refrigerator. Do not stir again until ready to bake.

REFRIGERATOR BRAN MUFFINS

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.

SIX WEEK RAISIN BRAN MUFFINS

Steps:

• Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
• Store in a covered container and use as needed.
• Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
• For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.