Refrigerator Raisin Bran Muffins Grandmas Food

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MOM'S REFRIGERATOR BRAN MUFFINS



Mom's Refrigerator Bran Muffins image

This is my co-worker's recipe from her mom. The pineapple and extra raisins make them a bit different than the other recipes on this site. I think they are the best raisin bran muffins ever, and the batter keeps in the fridge for up to 3 months. I make two every morning in my toaster oven and take them with me to work. Yum!

Provided by CongoGirl

Categories     Breakfast

Time 28m

Yield 48 muffins, 24 serving(s)

Number Of Ingredients 9

1 (18 -20 ounce) box Raisin Bran cereal
3 cups sugar
5 cups flour (I use part whole wheat)
5 teaspoons baking soda
4 eggs
1 cup oil
1 quart buttermilk
1 (20 ounce) can crushed pineapple, drained
1 1/2 cups raisins

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



Refrigerator Bran Raisin Muffins image

This recipe was given to my grandmother by her dietitian. They are a very moist and tasty way to get your daily servings of bran. The recipe makes one gallon of batter that you keep covered in your fridge for up to 6 weeks so you can make fresh bran muffins daily or weekly with zero effort. Prep time includes 12 hour chill time. This recipe will make roughly 6 batches of 12 muffins, give or take depending on the size of your muffin pan. Note: I store my batter in a rubbermaid gallon pitcher with a pour top for ease of use.

Provided by Meghan

Categories     Quick Breads

Time 13h20m

Yield 72 muffins, 72 serving(s)

Number Of Ingredients 11

2 cups natural bran
1 cup boiling water
4 cups buttermilk
1 cup canola oil
4 eggs
2 cups sugar
1 tablespoon salt
3 tablespoons baking soda
5 cups flour
4 cups natural bran
3 cups raisins

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.

Nutrition Facts : Calories 120.5, Fat 3.8, SaturatedFat 0.4, Cholesterol 12.3, Sodium 284.6, Carbohydrate 21.4, Fiber 1.9, Sugar 10.6, Protein 2.5

GRANDMA'S REFRIGERATOR BRAN MUFFINS



Grandma's Refrigerator Bran Muffins image

These are the moistest muffin I have ever had my grandma made them my whole life, they are nutritious and Delicious, Made with bran and bran flakes the buttermilk gives them the extra moistness, The mixture is made ahead and keeps for 2 weeks in the fridge excellent for Lunches or just to enjoy!

Provided by Kimberley Quinlan

Categories     Dessert

Time 40m

Yield 48 Muffins

Number Of Ingredients 11

1 cup vegetable oil
1 quart buttermilk
3 tablespoons baking soda
1 tablespoon salt
5 cups flour
4 eggs
2 cups raisins
3 cups brown sugar
2 cups natural bran
2 cups boiling water
4 cups bran flakes

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.

Nutrition Facts : Calories 188.9, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.3, Sodium 442.5, Carbohydrate 33.7, Fiber 1.9, Sugar 18.9, Protein 3.4

REFRIGERATOR RAISIN BRAN MUFFINS: GRANDMA'S



Refrigerator Raisin Bran Muffins: Grandma's image

Mom would make this batter the night before and bake the mufins before school for us as kids. Waking up to the aroma of these muffins on a winter day is heaven. This batter keeps well in the refrigerator for more than 2 weeks. One recipe makes 3 or more batches of 12 muffins.

Provided by Kathie Carr

Categories     Muffins

Time 25m

Number Of Ingredients 8

1 pkg (10 ounces) raisin bran cereal
5 c flour
5 tsp baking soda
2 tsp salt
3 c sugar
1 qt buttermilk (i keep powdered buttermilk on hand and mix up what i need for baking rather than buy buttermilk for every recipe)
1 c vegetable oil
4 eggs, beaten

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)



Refrigerator Raisin Bran Muffins Recipe - (3.6/5) image

Provided by Hapemom

Number Of Ingredients 8

2 eggs, beaten
1/2 cup vegetable or canola oil
1 cup sugar
2 cup buttermilk
4 1/2 cup Raisin Bran flakes
2 1/2 cup flour
1 teaspoon salt
2 1/2 teaspoon baking soda

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



Refrigerator Bran Muffins image

Moist, delicious and you refrigerate the extra dough to make another batch in a few weeks. This is what my husband brings to work for his midmorning snack every day. He actually makes the muffins himself now.

Provided by MA HIKER

Categories     Breads

Time 50m

Yield 1 muffin, 48 serving(s)

Number Of Ingredients 8

1 (15 ounce) box Raisin Bran cereal
3 cups granulated sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
1 cup canola oil
1 cup fat-free liquid egg product or 4 eggs, beaten
1 quart buttermilk

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.

Nutrition Facts : Calories 172.3, Fat 5.1, SaturatedFat 0.5, Cholesterol 0.8, Sodium 302.2, Carbohydrate 30.2, Fiber 1.4, Sugar 16.3, Protein 2.8

SIX WEEK RAISIN BRAN MUFFINS



Six Week Raisin Bran Muffins image

Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..

Provided by Galley Wench

Categories     Breads

Time 40m

Yield 60 muffins

Number Of Ingredients 11

1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk
1 1/2 teaspoons cinnamon (optional)
12 teaspoons butter
12 tablespoons brown sugar

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.

Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7

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