Looking for a delicious breakfast or lunch box snack that is super easy? Make a batch of 6-week bran refrigerator muffins and you will be ready in a moments notice to serve homemade, warm-from-the oven muffins.
Six-Week Refrigerator Muffins
INGREDIENTS
- 1 (15 ounce) box Bran cereal Flakes , about 9 cups. (with or without raisins)
- 3 cups sugar
- 5 cups flour
- 5 teaspoons baking soda
- 2 teaspoons salt
- 4 eggs, beaten
- 1 cup vegetable oil
- 1 quart buttermilk
- 1 1⁄2 teaspoons cinnamon
DIRECTIONS
In a large bowl (with a lid), beat the eggs and sugar until they are well combined.
Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well.
Refrigerate the batter at least 6 hours before using.
When ready to bake, preheat oven to 400°
Grease your muffin tin well; stir the batter well and fill tin two-thirds full with batter.
Bake until the tops are lightly browned and spring back when you press them gently with your fingertip, about 15-18 minutes.
NOTES
- If you’d like to include add-ins, separate out 3 cups of batter for every dozen muffins and add no more than 1 1/2 cups add-ins.
- How many does the entire batch of batter make? You can get 4 dozen regular sized muffins out of the entire recipe
- What kind of bran cereal do you use? You can totally use Raisin Bran! My crew prefers the bran muffins without raisins. I will just use the store brand of bran cereal flakes.
- Can you bake the batter as soon as they’re mixed together?
No. The bran cereal will still be too dry. I highly recommend letting the batter sit in the refrigerator for at least 6 hours before baking.
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