These Bran Muffins are easy and delicious! And the batter can stay in the fridge for six week, making mornings a little easier.
I am not gonna lie, mornings are hard. I have never been a chipper go get ’em person at any time of the morning. Not only does it take some time to get my brain going again but I’m pretty clumsy to.
But my husband and kids? Complete and utterly cheerful morning people. Makes my life pretty grueling sometime, let me tell you. And making breakfast when I can’t even form a coherent thought? Brutal.
Which is why I like things I can have set up the night before where all I have to do is get them in the oven to cook while I try to understand English once again. (Although at times I think that they are really speaking Spanish just to make my morning a little more interesting.)
And these Bran Muffins do just that.
Mix all the ingredients together, put it in the fridge and the next morning scoop the batter into the muffin tins. Much easier than trying to measure everything correctly at five in the morning.
In fact this Bran Muffin mix stays good for six week. Cover the remaining batter tightly and keep it in the fridge for when ever you want hot muffins.
You can also make the Bran Muffins into mini muffins and put some inside your or your kids lunch. Either way they are delicious!
(By all means, feel free to cut this recipe in half if you feel that it is to much. Or give some to friends and family in a container so they can make their own muffins.)
- 5 cups flour
- 1 teaspoon salt
- 4 cups Bran cereal
- 2 Cups Bran Flakes cereal
- 1 cup chopped nuts (optional)
- 2 cups raisins or craisins (optional)
- 2 cups boiling water
- 5 teaspoon baking soda
- 2 cups sugar
- 1 cup butter
- 4 eggs
- 1 quart buttermilk
- In a large bowl combine flour and salt. Stir in All-Bran and Bran Flakes, raisins and nuts. Set aside
- Mix boiling water and baking soda together; set aside to cool.
- Cream sugar and butter in a large bowl.
- Beat in eggs, one at a time.
- Stir in buttermilk, and baking soda/water mixture.
- Combine bran mixture with wet ingredients.
- Cover tightly and refrigerate for at least 12 hours.
- When ready to bake, fill greased or lined muffin tins with bran muffin batter filling muffin cups ¾ of the way full.
- Bake at 375 for 18-20 minutes or until a toothpick comes out clean.
- Mini muffins: bake for 10-13 minutes.
- Muffin Batter will keep for six weeks in the refrigerator.