refrigerator bran muffins
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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.
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serves
2 doz.
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For refrigerator bran muffins
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3 call bran or bran buds
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1/2 cshortening (margarine, or oil will work
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1 cboiling water
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2eggs
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2 cbuttermilk
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2 1/2 cflour
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1 1/2 csugar
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2 1/2 tspsoda
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1/2 tspsalt
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raisins optional
- GLAZE
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1/2 cbutter
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1/2 cwhite sugar
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1/2 cbrown sugar
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5 Tbsphoney
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3 Tbsphot water
How To Make refrigerator bran muffins
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1Combine 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.
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2(I have a recipe that also adds drained fruit cocktail)
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3I 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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