Refrigerator Bran Muffins

This recipe reminds me of my grandmother.  She didn’t make these, but she did always have pancake batter ready-made in her refrigerator.  I thought that was brilliant, since she could make me pancakes whenever I wanted.  She was an art teacher and very creative, so our pancakes were never round, but our initials, animals, or cowboys.

Oh, look at that…I’ve gone off on a tangent. Back to the recipe at hand. A friend’s mom gave me this recipe when I was in college, and it was a great one to keep in my frig back then for quick breakfasts (or face it, lunch or dinner, too!).  Since it keeps up to two months in the refrigerator, it makes a ton of muffins.

The hooligans especially like the mini size, with cheesy eggs and fresh fruit, for breakfast.  Having the batter already made means I can get them baked and on the table in nothing flat, which is always a plus on school days.

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Refrigerator Bran Muffins

Yield: 5 dozen regular muffins, or enough minimuffins to feed an army

6 cups All-Bran cereal

2 cups boiling water

5 cups white whole wheat flour(I prefer King Arthur brand)

2 cups sugar

5 tsp baking soda

1 tsp salt

½ cup vegetable oil

½ cup applesauce

1 cup egg substitute (or 4 whole eggs)

4 cups buttermilk

1 cup Craisins

1 cup chopped almonds (optional)

1 Tbsp dried orange zest

1. In a medium bowl, combine3 cups of the cereal and the boiling water. Let stand for 10 minutes.

2. In a VERY large bowl, combine flour, sugar, soda, and salt. When well-mixed, make a well in the center and add oil, applesauce, egg substitute, and buttermilk.

3. Stir in soaked cereal, remaining dry cereal, craisins, almonds, and orange zest.

4. Place in airtight containers and store up to two months in the refrigerator.

5. To bake: Preheat oven to 375 degrees. Line muffin cups with papers, or spray well with cooking spray, Fill each cup ¾ full. For regular muffins, bake 20 minutes. For minimuffins, 15 minutes.

My kids love these, as did every kid at a recent Mom’s Group.  I’ve never met anyone who didn’t devour these, from Bible study groups to the GI Joe’s coworkers. Try it, you’ll like it…and it’s high in fiber and low in fat!

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4 thoughts on “Refrigerator Bran Muffins

  1. I am SO glad you posted this, since I lost my recipe a long time ago and haven’t found the right substitute, till now. I don’t remember the orange zest in mine, but I like that idea. And I made mine with half whole wheat and half white, years ago, and it comes out really good. These muffins beat out Mimi’s Cafe muffins, hands down!

    • They are better than Mimi’s…and I’m sure much healthier! The orange zest is something I added…the original also had raisins, but we prefer craisins, and I think the orange zest adds to that. And it’s like I’m a mind reader, eh? Posting just what you want!

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