Make-Ahead Refrigerator Bran Muffins
User Reviews
4.7
Make-Ahead Refrigerator Bran Muffins
Description
The recipe starts by hydrating the combination of wheat bran and bran buds (or all-bran) with boiling water, which softens the bran components and creates a thick, sticky mixture. After cooling, buttermilk, melted butter, applesauce, sugar, eggs, and vanilla are mixed in before incorporating whole wheat flour, baking soda, and salt. The batter is thick and can either be baked immediately or stored refrigerated for up to a month, allowing for flexible preparation.
When baked in greased or lined muffin tins at 375°F (or 350°F for dark-coated pans), the muffins cook in about 14-16 minutes. The result is a wholesome, textured muffin that fits well for breakfast or snack time, with the bran providing fiber and subtle nutty flavor.
Ingredients
- 4 cups wheat bran flakes or plain wheat bran
- 2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
- 2 cups water boiling
- 4 cups buttermilk or equal parts sour cream and milk whisked together, 1 quart
- ½ cup butter melted, salted
- ½ cup applesauce unsweetened
- 2 cups granulated sugar
- 4 egg large
- 1 teaspoon vanilla extract
- 5 cups whole wheat flour
- 4 teaspoons baking soda
- 1 teaspoon salt
Instructions
- In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), add the wheat bran flakes or wheat bran and the bran buds or all-bran.
- Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky; it's ok if there are a few dry patches.
- After the mixture cools to warm room temperature, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well.
- Add the flour, baking soda and salt. Stir until ingredients are combined.
- The batter can be baked right away or stored in the refrigerator, covered well, for up to a month to bake as needed. Give the batter a good stir before using if it has been refrigerated.
- To bake, scoop the batter into greased or lined muffin tins, filling 3/4 full. Bake at 375 degrees (350 degrees for dark coated muffin tins) for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 126kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 193mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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