Refrigerated Bran Muffins

(24 servings)

  • 2 and 1/2 cups flour
  • 2 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 cups whole bran cereal
  • 1 cup boiling water
  • 2 large eggs - beaten
  • 2 cups buttermilk
  • 1 cup sugar
  • 1/2 cup brown sugar - packed
  • 1/2 cup cooking oil
  • 1 cup mashed banana
  • 1 cup raisins
In medium mixing bowl, stir together flour, baking soda and salt. Set aside. In a small mixing bowl, place 1 cup bran cereal. Pour the boiling water over the cereal and set aside.

In a large mixing bowl, combine eggs, buttermilk, sugars, cooking oil, banana and the remaining bran cereal. Add flour mixture to the egg mixture. Stir until just moistened. Add the soaked bran and stir until just combined. Stir in raisins.

Transfer the batter to a covered container and refrigerate overnight or up to 4 weeks.

To bake: Grease 2 and 1/2 inch muffin cups or line muffin cups with paper bake cups. Spoon batter into prepared cups filling each 2/3 full. Sprinkle with sugar. Bake in a 400 degree oven for 18 minutes or until tops spring back when lightly touched.

Makes 24 muffins. Can be doubled.

This batter can be made and refrigerated way in advance. So you can have warm muffins ready with 20 minutes notice. Secret ingredient: Bran breakfast cereal.

Mr Breakfast would like to thank specialk_c for this recipe.

Recipe number 879. Submitted 3/28/2003.