My mother used to make these muffins years ago. I had forgotten about them but discovered my recipe and they are once again a hit in our family. I have a container in the fridge almost all the time and my husband cooks up a batch for us every other day. Super easy, uses the whole quart of buttermilk so you don’t end up with a bit left in the fridge. I LOVE the convenience. I make mine without raisins but you could certainly add raisins to it. I would avoid other fruit as it does sit in the fridge for at least a couple of weeks. You could easily take some batter out and mix in some fruit (blueberries or apples) just before baking. Enjoy!!
Refrigerator Bran Muffins
4 eggs
3 cups sugar
1 quart buttermilk
1 cup vegetable oil
6 cups of bran flake cereal (you can use one with raisins but I prefer them without raisins)
5 cups flour (I use unbleached white but you could mix in a bit of whole wheat if you desired)
5 tsp baking soda
1 tsp salt
1. In a large bowl or dutch oven pot, beat the eggs, oil, sugar and buttermilk together.
2. Stir in the cereal.
3. Then add the flour, baking soda and salt. Mix well.
4. Store in a tupperware-like container in the fridge.
5. Batter is ready to cook 6 hours later but I usually wait until the next day.
6. Prepare your muffin pan. I don’t use muffin cup liners but give my pan a quick spray with a spray oil. Bake for 15-20 minutes at 400F, depending on the size of your muffins (I make bigger muffins that cook for around 22 minutes). You can check that a toothpick comes out clean. I don’t use muffin cup liners
7. Store the remaining batter in the fridge for up to 6 weeks.
We like them fresh and cook 2-4 almost every morning.
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