Refrigerator Bran Muffins
When it comes to wholesome breakfast options, nothing beats a freshly baked muffin. Enter the Refrigerator Bran Muffins, a delightful recipe that combines the nutritious goodness of bran with the convenience of a make-ahead option. Perfect for busy mornings, these muffins can be prepared in advance and stored in your refrigerator, ready to be baked whenever the craving strikes. With a delectable texture and just the right amount of sweetness, they are sure to become a family favorite, bringing comfort and satisfaction to your breakfast table.
What Makes This Recipe Special
The charm of Refrigerator Bran Muffins lies in their versatility and ease of preparation. This recipe allows you to create a large batch that can be stored in the fridge, enabling you to enjoy warm, homemade muffins throughout the week. The use of both Bran Flakes cereal and All-Bran cereal ensures a rich, hearty texture that is packed with fiber. The combination of shortening and buttermilk adds a moistness that keeps the muffins tender without being overly heavy. Plus, you can customize these muffins with your favorite add-ins, such as nuts, dried fruits, or even chocolate chips, making them an exciting treat every time.
Ingredient List
- 2 cups Bran Flakes Cereal
- 2 cups boiling water
- 1 cup shortening (butter flavored)
- 3 cups sugar
- 4 eggs
- 1 teaspoon salt
- 5 teaspoons baking soda
- 5 cups all-purpose flour
- 4 cups buttermilk
- 4 cups All-Bran cereal
Equipment Breakdown
- Large Mixing Bowl: For combining your wet and dry ingredients.
- Whisk: To mix the batter and ensure an even consistency.
- Muffin Tin: For baking the muffins; consider using a non-stick or lined version for easy removal.
- Measuring Cups and Spoons: Accurate measurements are key to baking success.
- Rubber Spatula: Great for folding ingredients together gently.
Refrigerator Bran Muffins Made Stepwise
Step 1: Prepare the Cereal Mixture
In a large bowl, combine the 2 cups of Bran Flakes cereal with 2 cups of boiling water. Allow it to sit for about 10 minutes until softened.
Step 2: Cream the Shortening and Sugar
In another bowl, cream together the 1 cup of butter-flavored shortening with the 3 cups of sugar until light and fluffy. This step is essential for creating a light texture in your muffins.
Step 3: Add the Eggs
Add the 4 eggs to the creamed mixture, one at a time, mixing well after each addition to ensure they are fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the 5 teaspoons of baking soda, 1 teaspoon of salt, and 5 cups of all-purpose flour. This will help distribute the leavening agent evenly throughout the batter.
Step 5: Mix Everything Together
Gradually add the dry ingredient mixture to the creamed mixture, alternating with the 4 cups of buttermilk. Start and end with the flour mixture, mixing until just combined.
Step 6: Fold in the Cereal
Gently fold in the softened Bran Flakes mixture and the 4 cups of All-Bran cereal. Be careful not to overmix; you want to keep the muffins light and airy.
Step 7: Store in the Refrigerator
Transfer the batter to an airtight container and store it in the refrigerator. The batter can be kept for up to two weeks, making it easy to bake fresh muffins whenever you want!
Step 8: Bake the Muffins
When ready to bake, preheat your oven to 375°F (190°C). Grease your muffin tin or line it with paper liners. Spoon the batter into each muffin cup, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allergy-Friendly Swaps
- Dairy-Free: Substitute buttermilk with a non-dairy milk and add 1 tablespoon of vinegar or lemon juice to simulate the acidity.
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
- Reduced Sugar: Replace some or all of the sugar with a sugar substitute, keeping in mind the texture may vary.
- Egg-Free: Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) as a binding agent.
Insider Tips
- For a delicious twist, consider adding 1 cup of chopped walnuts or pecans to the batter.
- Mix in 1 cup of raisins or dried cranberries for a burst of sweetness.
- For an extra kick, add a teaspoon of cinnamon or nutmeg to the dry ingredients.
- To keep your muffins moist, store them in an airtight container once cooled.
Save It for Later
These Refrigerator Bran Muffins are perfect for meal prepping! Simply make a big batch of the batter and keep it in the fridge for up to two weeks. You can bake as many muffins as you need at a time, ensuring that you always have a delicious, homemade breakfast on hand. Just remember to give the batter a little stir before scooping it into the muffin tin for the best results!
Common Questions
Can I freeze the muffins after baking?
Absolutely! Once the muffins are cooled, you can freeze them in an airtight container for up to three months. Just reheat them in the microwave or oven when you’re ready to enjoy.
How long will the batter last in the refrigerator?
The batter can last in the refrigerator for up to two weeks. Just remember to stir it well before baking each time.
Can I substitute the shortening for something else?
Yes, you can use unsalted butter or coconut oil if you prefer. Just keep in mind that this may slightly alter the flavor and texture.
What can I add to the muffins for extra flavor?
You can add chocolate chips, nuts, fruit, or even a swirl of peanut butter or almond butter for an extra indulgent treat!
Cook This Next
- Blueberry Muffins – A classic breakfast favorite packed with juicy berries.
- Banana Bread – Moist and flavorful, perfect for using up ripe bananas.
- Oatmeal Cookies – Chewy and hearty, ideal for a snack or dessert.
- Whole Wheat Pancakes – Fluffy and nutritious, a great way to start your day.
Wrap-Up
In a world full of quick-fix breakfast options, the Refrigerator Bran Muffins stand out as a nourishing and satisfying choice that fits seamlessly into a busy lifestyle. With their simple preparation and customizable nature, you can enjoy a warm muffin any day of the week, tailored to your taste. Whether paired with a cup of coffee or served alongside fresh fruit, these muffins are not just a breakfast item; they are a delightful experience that brings joy to every bite. So gather your ingredients, unleash your creativity, and make these muffins a staple in your kitchen. Happy baking!
Refrigerator Bran Muffins
Ingredients
Equipment
Method
- In a large bowl, combine the 2 cups of Bran Flakes cereal with 2 cups of boiling water. Allow it to sit for about 10 minutes until softened.
- In another bowl, cream together the 1 cup of butter-flavored shortening with the 3 cups of sugar until light and fluffy.
- Add the 4 eggs to the creamed mixture, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the 5 teaspoons of baking soda, 1 teaspoon of salt, and 5 cups of all-purpose flour.
- Gradually add the dry ingredient mixture to the creamed mixture, alternating with the 4 cups of buttermilk.
- Gently fold in the softened Bran Flakes mixture and the 4 cups of All-Bran cereal.
- Transfer the batter to an airtight container and store it in the refrigerator.
- When ready to bake, preheat your oven to 375°F (190°C). Grease your muffin tin or line it with paper liners. Spoon the batter into each muffin cup, filling them about two-thirds full. Bake for 18-20 minutes.
Notes
- Add nuts or dried fruits for extra flavor.
- Store baked muffins in an airtight container to keep them moist.
- Stir the batter before baking each time for the best results.
