Refrigerator Bran Muffins

Mix once, bake all week! These moist refrigerator bran muffins bake up soft and fresh from a make-ahead batter that keeps right in your fridge.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 165kcal

Mix all bran cereal, boiling water, and 1 ¼ cups of the buttermilk to a large bowl.
3 cups all-bran cereal, 1 cup boiling water
Mix in sugars and butter until combined.
½ cup granulated sugar, ½ cup light brown sugar, ½ cup salted butter
Add eggs, and mix in until incorporated.
2 large eggs
Add the flour, baking soda, salt, remaining cup of buttermilk, and dried fruit.
2 ½ cups sifted all-purpose flour, 2 ½ teaspoons baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, 1 cup craisins or raisins
Stir in until well-combined.
Cover tightly and refrigerate up to 1 month.
When ready to use, do NOT stir.
Preheat oven to 400F. Place oven rack in the lower middle position.
Divide batter into greased or lined muffin tins.
Bake for about 20 minutes, or until a muffin springs back when lightly pressed.

Buttermilk: If you don't have buttermilk, you can make your own homemade buttermilk substitute.
Butter: If you would like to use unsalted butter, increase the salt to 3/4 teaspoon.
Dried fruit: Feel free to use your favorite dried fruit.
Nutrition values are estimates.