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refrigerator bran muffins

Recipe by
Melanie B62
Doon, IA

My mom made these frequently when I was a kid. The batter can last up to 6 weeks in the refrigerator and you can bake them as you need them. Most Saturday mornings she we would have a group of friends over for coffee and these were always a hit. If your family likes them double the batch.

yield 2 doz.
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For refrigerator bran muffins

  • 3 c
    all bran or bran buds
  • 1/2 c
    shortening (margarine, or oil will work
  • 1 c
    boiling water
  • 2
  • 2 c
  • 2 1/2 c
  • 1 1/2 c
  • 2 1/2 tsp
  • 1/2 tsp
  • raisins optional
  • 1/2 c
  • 1/2 c
    white sugar
  • 1/2 c
    brown sugar
  • 5 Tbsp
  • 3 Tbsp
    hot water

How To Make refrigerator bran muffins

  • 1
    Combine bran and boiling water. Add shortening, eggs, and buttermilk. Mix well. Add the remaining ingredients. Stir until combined. Put in greased muffin tins. Bake at 375° for 15-20 min. or until done. This mixture keeps in the refrigerator for up to 6 weeks. Best if used 3-4 weeks. Serve warm with honey or cheese.
  • 2
    (I have a recipe that also adds drained fruit cocktail)
  • 3
    I have recently come across a glaze that is added to the bottom of the muffin tin. I plan to try this next time I make them. Add one Tablespoon of glaze and spread it around the sides and bottom.

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