Sunday, February 1, 2009

Refrigerator Bran Muffins

These are the best bran muffins. You can make them plain, or add just about anything you want or have on hand. The muffins in the picture have bananas and chocolate chips. We also like them with dried cranberries or blueberries.

Almost as good as the muffins themselves is the fact that this is a refrigerator batter. You can mix up a batch of these muffins and keep the batter in the refrigerator for up to two weeks. This makes it so easy to have fresh baked muffins for breakfast.

The family gets something yummy. Mom knows they got a healthy homemade breakfast, but doesn't have a huge mess to clean up. Now that's a winner in my book.

  • 3 cups Wheat Bran
  • 1 cup boiling Water
  • 1 cup Brown Sugar
  • 1/2 cup butter
  • 2 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs, beaten
  • 2 cups buttermilk

Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.

In a separate bowl blend sugar and butter.

Measure and combine flour, baking soda, and salt.

Combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, blended butter-sugar mixture, and flour mixture. Stir until well blended.

Place in refrigerator for future use, or bake at once. When preparing to bake, preheat oven to 400 degrees. Stir batter well, adding fruit or whatever you wish, and spoon into prepared muffin tins. Bake 15 minutes or more if you added soft or mushy fruit like bananas.

1 comment:

  1. I make these too although my recipe is a little different. I love to have the batter on hand in the fridge!


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