Refrigerator Bran Muffins
The batters will keep in the refrigerator for up to 6 weeks, as long as you use commercial buttermilk or plain yogurt for your dairy ingredient.
Original 6 week Raisin Bran Refrigerator Muffins
36-48 muffins
15 Oz Box (5 & 1/2 cups) Raisin Bran, All Bran or any bran flakes
3 Cups Sugar (may use half brown sugar)
5 Cups Flour
5 teaspoons Baking Soda
2 teaspoons Salt
1-2 Cups Oil or melted butter or margarine
4 Eggs
1 Qt Buttermilk
Stir together the dry ingredients, then mix in the wet ingredients. May be refrigerated after mixing. Use a small ice cream scoop to fill the paper-lined or well- greased muffin cups. Bake in a preheated oven at 425 degreees for 15-20 minutes.
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So let's get rid of all the extra sugar and fat and the expensive, sugar-filled bran cereal!
Fruity Real Bran Refrigerator Muffins
48 muffins, moist and chewy
preheat oven to 425 degrees
4 cup natural wheat bran
1-2 cups seedless raisins, optional
1 tablespoon baking soda
1 cup boiling water or apple juice
2 cups apple sauce, divided (or mashed bananas)
3-4 cups buttermilk*
4 eggs
1/2 cup oil or butter, melted
1-2 cup firmly packed light brown sugar
5 cups all-purpose flour (may substitute 1/2 cup soy or bean flour)
2 tablespoons baking powder
1 tablespoons ground cinnamon or pumpkin pie spice
2 cups confectioners' sugar for glaze, or use streusel topping
Mix bran, soda and hot water, stir and soak 10 minutes. Stir in apple sauce, milk, egg, butter and brown sugar; let stand 5 minutes. In large bowl, blend flour, baking powder and cinnamon; stir in bran mixture just until blended (batter will be lumpy but spoonable). Stir in raisins, if desired.
*amount of buttermilk varies, depending on bran and applesauce
Spoon batter into 48 greased 2 1/2 inch muffin pan. Turn down oven and bake at 400 degrees for 15-20 minutes. Cool slightly in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack. Drizzle with Apple Sauce Glaze, if used, while still warm. Makes 4 dozen.
Bonus:Apple Sauce Glaze. Blend 2 cup confectioners' sugar into 1/4 cup apple sauce until smooth.
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Cream Cheese Filling for Bran Muffins
fills 16-20 muffins
8 ounces cream cheese(room temp.), ricotta cheese or dry cottage cheese
1/3 cup sugar
2 tablespoon flour
1 teaspoon vanilla
zest (yellow rind) of one lemon, grated
Stir until well combined. Filling will keep in refrigerator for 1 week. Put 1 heaping tablespoon batter into muffin liner or pan. Top with 2 teaspoons cream cheese filling. Spread about a heaping tablespoon of batter over filling to cover completely. Bake as normal.
A spoonful of marmalade or jam can be used as an alternate filling.
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