Sunday, September 12, 2010

Refrigerator Bran Muffins



These muffins are like having a nice bowl of Raisin Bran.

Only better.

(They don't get soggy!)

It's fall and our thoughts turn to 'comfort food' and baking more often.

Here's a recipe for muffins that are just good food, and a quick breakfast on the way to school in the car, or a great snack when you get home from running errands or the kids when they get in from school.

This recipe can be mixed up and used for a huge batch to bake all at once, (it makes four dozen!) and then freeze individually, or they can be mixed up and the batter can be stored in the fridge for up to 4 weeks.


(I think I need to go put the coffee pot on!)




Raisin Bran Muffins

Batter can be kept in fridge for up to four weeks
Heat oven to 400 degrees
Bake for 15-20 minutes

First, boil water and mix 2 c. raisin bran with 2 c. water, let cool.
then, mix
1 c. oil
3 c. sugar
5 t. soda
1 t. salt

mix the above with your cooled, soft bran mixture

Then, add four eggs, one at a time, mixing after each.

Add one quart of buttermilk (you can make your own by adding lemon juice to just under 4 c. milk.)

Beat well, then add 4 more cups of raisin bran.
Next add 5 cups of flour and beat well.
(I have successfully used part wheat flour and loved how it worked)
*I have successfully substituted half the flour for whole wheat flour and it actually makes a darker, more pleasing muffin.*
Grease muffin tins and fill 3/4 full; these don't rise much.

If you refrigerate the batter, it does not need to be stirred before using.


The water-soaked raisin bran.



The sugar and oil.


Bubbly buttermilk.


Dry raisin bran.


Soda/salt.


plop. plop. plop. plop.


Mixing in the dry bran.



I couldn't resist! It's pretty!



This one was green with envy, so how could I not take its picture?


The eggs horned in on the photo session.


The finished batter.


I put the finished batter into a pitcher, cover the top with Cling Wrap, and am storing it in the fridge. I use an old pitcher so I can see the mix, and will then tend NOT to forget about it.

How do you like your coffee?

8 comments:

Parisienne Farmgirl said...

Black.
And I am GOING to have to make these!

Anonymous said...

Ohhh, these sound so good..save me one..have my coffee black with one sugar thanks..lol.
I think i will have to copy this recipe and make my own..
luv Ann.xx

Marydon said...

Okay! That does it ... I AM going to make muffins this morning. Been sitting her dwaddling about doing anything at all ... your gorgeous muffins are so inviting.

Have a beautiful week ~
TTFN ~ Marydon

Pots and Pins said...

Hi! Just found your blog and I love everything about it...the post about the National Guard made me cry! Thanks for all of the inspiration - I'll be back! xo, Nan

Patty's Stitches said...

No coffee but I'd love a diet Coke! If I had buttermilk I'd make these babies in the morning. I have to go shopping. This sounds like a quick breakfast but yummy! Thanks for sharing.

Rose said...

I love that this batter can be made ahead of time and stored to use when ready. This recipe is definitely going into my collection.

Elenka said...

Sounds good. I've been reading a lot about how good walnuts are for you, so I will also be adding those to the mix. Thanks!!

jAne said...

extra bold roast coffee for me please. ;o)

i have a similar recipe. got it from a B&B we stayed at eons ago. delish! one will do ya. wink.

*** please give your sister a gentle hug for me and have her give one to you. what she shared on my blog touched my heart in its deepest cubby place. ((( hug )))

jAne