Refrigerator bran muffins are a wonderfully versatile and healthy option for busy mornings. The batter can be made in advance and stored in the refrigerator for up to two weeks, allowing you to bake fresh muffins whenever the craving strikes. These muffins are packed with fiber-rich bran, making them a nutritious breakfast or snack that promotes digestive health. They’re also highly customizable—mix in raisins, nuts, or other dried fruits for added texture and flavor. With minimal prep and the convenience of baking on demand, these muffins are perfect for anyone seeking a quick, wholesome option.
Ingredients:
- 2 cups wheat bran
- 1 cup boiling water
- ½ cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 2 cups buttermilk
- 2½ cups all-purpose flour
- 2½ tsp baking soda
- ½ tsp salt
- 1 cup raisins (optional)
- 1 cup chopped nuts (optional)
Instructions:
- Prepare the Bran: In a large bowl, pour boiling water over the wheat bran and let it sit for about 10 minutes until it softens.
- Mix the Wet Ingredients: In another large bowl, beat together the vegetable oil and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk and softened bran.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Add Extras: If desired, fold in raisins or nuts at this point.
- Refrigerate the Batter: Transfer the muffin batter to an airtight container and refrigerate for at least 1 hour or up to 2 weeks.
- Bake the Muffins: When ready to bake, preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners. Spoon the batter into the prepared tin, filling each cup about ¾ full.
- Bake and Cool: Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly before serving.
Enjoy warm muffins fresh out of the oven, or bake them on demand for an easy, nutritious breakfast!
