refrigerator bran muffins
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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prep time
15 Min
cook time
20 Min
method
Bake
yield
2 doz.
Ingredients
- 3 cups all bran or bran buds
- 1/2 cup shortening (margarine, or oil will work
- 1 cup boiling water
- 2 - eggs
- 2 cups buttermilk
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 2 1/2 teaspoons soda
- 1/2 teaspoon salt
- - raisins optional
- GLAZE
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 5 tablespoons honey
- 3 tablespoons hot water
How To Make refrigerator bran muffins
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Step 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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Step 2(I have a recipe that also adds drained fruit cocktail)
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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