Three Bran Refrigerator Muffins
Submitted by goofy
A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minMake the batter once, eat fresh-baked muffins for two whole months.
That’s the genius of refrigerator muffins. This triple-bran version combines wheat bran, oat bran, and All-Bran cereal with whole wheat flour, buttermilk, and molasses for a deeply earthy, slightly sweet batter that actually improves with time in the fridge.
Pureed prunes add moisture without extra oil, and a generous two cups of raisins give every muffin pockets of chewy sweetness.
Just scoop cold batter straight into muffin tins whenever the craving hits. No thawing, no mixing, no fuss.
Kitchen Tips
- Store in an airtight container. A tight seal is critical for keeping the batter fresh over two months. A large lidded bucket or sealed mixing bowl works well.
- Don’t stir the stored batter. Scoop from the top each time. The baking soda has already been activated, and over-stirring can deflate it.
- Adjust baking time for cold batter. Straight from the fridge, muffins need a slightly lower temperature and a few extra minutes compared to fresh batter. Check at 20 minutes.
- Grease the tins well. These muffins are sticky from the molasses and prunes. A generous spray of cooking oil or paper liners will save you a headache.
Ingredients
Directions
Pour the boiling water over the wheat bran in a bowl.
Let stand.
Combine flours, baking soda and salt in a separate bowl.
Blend well.
Cream the margarine, prunes, sugar and molasses in a very large bowl until light and creamy.
Add the eggs and buttermilk, beating until smooth.
Stir in wheat bran, the flour mixture, All bran and oat bran.
Mix until well blended.
Stir in raisins. Spoon into greased muffin cups and bake at 400℉ (200℃) for 18 to 23 mins., depending on size.
Store unused batter in airtight container in the refrigerator until you are ready to use it.
This mixture will keep for up to 2 months.
To use take batter directly from the refrigerator and bake the muffins at 375℉ (190℃) for 20 to 25 mins.
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