Refrigerator Bran Muffins
Make a batch of batter for these muffins and keep it in the fridge for up to 6 weeks. You can have warm muffins anytime you want them!
- 2 c. Bran Flakes Cereal
- 2 c. boiling water
- 1 c. shortening butter flavored
- 3 c. sugar
- 4 eggs
- 1 tsp salt
- 5 tsp baking soda
- 5 c. all- purpose flour
- 4 c. buttermilk
- 4 c. All-Bran Cereal
In a large bowl add the bran flakes.
Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky.
In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), cream together shortening and sugar. Mix in eggs, salt baking soda until combined.
Mix in flour and buttermilk, alternating ingredients as you add them and mixing. Add in the All-Bran Cereal and and cooled bran flakes mixture and stir until combined.
Spoon batter into muffin cups coated with non-stick spray or with muffin cup liners. They should be 2/3 full. Bake at 350 degrees for 20 minutes
- Batter - Store any leftover batter in a large air tight container in the refrigerator for up to 6 weeks. Just scoop and fill the amount of muffins you want to make in the muffin tin when ready to use and place batter back in refrigerator. Bake muffins at 350 degrees F for 20 minutes.
- Muffins - Store in air tight container after the muffins have cooled. On the counter they will last 1-2 days. If you store them in the refrigerator they will last up to a week. You can also freeze them and they will last 2-3 months, just grab a few out of the freezer and let defrost when you are ready to enjoy them or pop into the microwave for 45-60 seconds.
Calories: 233kcal | Carbohydrates: 46g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 253mg | Potassium: 252mg | Fiber: 7g | Sugar: 16g | Vitamin A: 515IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 6mg