These Easy Make-Ahead 6-Week Refrigerator Bran Muffins are full of flavor and feed a crowd or your family for weeks. They are hearty, sweet and have the best slightly tangy flavor from the buttermilk. They’re a perfect grab-and-go breakfast to prepare on the weekend and have handy for busy weekdays!
RECIPE HIGHLIGHTS
- Easy to make
- Make-ahead
- Feeds a crowd
- Budget friendly
INGREDIENT NOTES
All Bran Cereal: I use the generic bran cereal at the grocery store and I think it turns out great. Feel free to use brand name bran cereal or even raisin bran cereal if you like the addition of raisins!
Coconut Oil: This is a change-up from my great grandma’s original recipe, which called for vegetable shortening. Feel free to substitute coconut oil for vegetable shortening if that’s what you have on hand or what you prefer. I don’t think the coconut oil changes the flavor at all, I just made the switch for the added health benefits of coconut oil.
Buttermilk: I use lowfat buttermilk, but whole buttermilk is great too.
Flour: While my great grandmother’s recipe originally called for all purpose flour only, I swapped out half of the all purpose flour for whole wheat flour for the nutritional boost.
HOW TO MAKE EASY MAKE-AHEAD 6-WEEK REFRIGERATOR BRAN MUFFINS
-
Put 2 cups of bran cereal in very large bowl. Pour boiling water over it.
-
Stir and set aside while assembling other ingredients.
-
In a second, large bowl, add remainder of bran cereal and melted coconut oil.
-
Add sugar.
-
Whisk eggs in a small bowl and add to second large bowl.
-
Add buttermilk and stir to combine.
-
Sift together all purpose and whole wheat flour, salt and soda over second large bowl.
-
Add bowl of cereal covered in boiling water that you set aside at the beginning of your recipe to the second bowl.
-
Stir to combine all ingredients.
-
Cover and store in refrigerator overnight.
-
Preheat oven to 400 degrees.
-
Grease muffin tins and scoop batter to fill 3/4 full.
-
Bake for 20 minutes, or until a toothpick is inserted in the middle of a muffin and it comes out clean.
-
Enjoy warm with honey butter and a cup of hot coffee! Batter will keep in refrigerator for 6 weeks.
WHY I LOVE EASY MAKE-AHEAD 6-WEEK REFRIGERATOR BRAN MUFFINS
When I smell these muffins baking in the oven, I’m instantly transported back to my childhood. My mom made them regularly, filling our kitchen with their warm, comforting aroma. They were a staple on our breakfast plates, waiting for my brother and me as we rushed downstairs to start the day. On those mornings when I was running late—more often than I’d like to admit—I’d grab one, slice it open, slather it with honey butter, wrap it in a paper towel, and enjoy it on my walk to school.
Easy Make-Ahead 6-Week Refrigerator Bran Muffins
Ingredients
Method
- Pour 2 cups of the bran cereal in large bowl and pour boiling water over it. Stir and set aside while assembling other ingredients.
- In a second large bowl, mix together remainder of bran cereal, melted coconut oil, sugar, eggs and buttermilk.
- Sift together flour, baking soda and salt over the second large bowl.
- Add bowl of cereal covered in boiling water (that you set aside at the beginning of your recipe) to the second bowl.
- Stir all ingredients to combine.
- Cover and store in refrigerator overnight.
- Preheat oven to 400 degrees.
- Grease muffin tins and scoop batter into tin.
- Bake for 20 minutes, or until a toothpick is inserted in the middle of a muffin and it comes out clean.
- Enjoy warm with honey butter and a cup of hot coffee! Batter will keep in refrigerator for 6 weeks.
Leave a Reply