REFRIGERATOR BUTTERMILK BRAN MUFFINS
This recipe came from my Canadian Living Cookbook.I have made these muffins for years and my family loves them and they're good for you. You can store the batter in the fridge for up to two weeks and make fresh muffins anytime you want. Use any bran cereal that is labelled all-bran or 100% bran; do not use bran flakes.
Provided by bert2421
Categories Quick Breads
Time 35m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- In very large bowl, combine bran and bran cereal.
- Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
- In another very large bowl, cream shortening with sugars.
- Beat in eggs one at a time.
- Add bran mixture to creamed mixture, stirring until blended.
- Mix together flour, soda and salt; add raisins.
- Add to bran mixture, stirring until evenly mixed.
- Cover tightly with foil and refrigerate at least 24 hours.
- To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
- Bake in 375 oven for 20-25 minutes.
- Make as many muffins as you wish, then return remaining batter to refrigerator.
- Batter will thicken considerably, but don't stir it before spooning it out.
- Recipe makes about 5 dozen muffins; it may be halved successfully.
- Baked muffins freeze well.
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Lokki Rani Das
[email protected]I'm always looking for new muffin recipes, and this one is definitely a keeper. Thanks for sharing!
Vanal Vanalda
[email protected]These muffins are a great way to sneak some extra fruits and vegetables into your diet.
Nichole Louise
[email protected]I love that these muffins are made with whole wheat flour. It makes them a healthier choice.
Ross Endozo
[email protected]These muffins are the perfect grab-and-go breakfast. They're also great for packing in lunches.
Bobby Cartlidge
[email protected]I'm not sure what I did wrong, but my muffins came out really dense and heavy.
Kareem Majd
[email protected]Overall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.
Adnan Abbas
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Cosmy De. Great
[email protected]I found the muffins to be a bit bland. I think I'll add some spices or fruit next time.
Madiha Noor
[email protected]The muffins were a bit too dry for my taste. I think I'll add some extra buttermilk next time.
Atruba jabeen
[email protected]I was surprised at how moist these muffins were, considering they don't have any oil or butter.
Roger the Comedy Stage Hypnotist
[email protected]These muffins are a great way to use up leftover buttermilk. They're also a good source of fiber and protein.
khaled mia
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients that I always have on hand.
Augustina Oritseweyinmi
[email protected]I've made these muffins several times now and they always turn out great. They're a quick and easy breakfast or snack.
Briella Ricchino
[email protected]These muffins were a hit! They were light and fluffy, with a slightly tangy flavor from the buttermilk. I added some chopped walnuts and raisins for extra texture and flavor.