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Six Week Refrigerator Bran Muffins

(Shared recipe submitted by Maggie Keeler.)

Makes about 3 dozen muffins

Maggie writes: "This recipe, that was popular in the 1980's, came from my niece, Kate Whetsell, in 1982, who got it from her sister-in-law, Roxanne. I have gradually adapted it in the more than twenty-five years I have used it. The original muffin recipe was shared all over our little town, Harpers Ferry, WV. I especially appreciate the convenience of having the batter in the refrigerator to bake up as needed. However, I cannot attest to the batter's purported six week life span, because I have never been able to keep it for more than a few weeks before using it all. These are also good to take to potlucks, because the recipe makes so many without having to do the math to double it."

Original Recipe Ingredients

  • 1 quart buttermilk (see notes below)
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 package (17 ounces) raisin bran cereal
  • 3 cups granulated sugar
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  • 3 teaspoons baking soda

Makeover Recipe Ingredients

  • 1 quart buttermilk (see notes below)
  • 2 large eggs or 1/2 cup liquid egg substitute
  • 7/8 cups applesauce
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 package (15 ounces) bran flakes
  • 3 cups granulated sugar or sugar substitute, such as Splenda
  • 3 cups unbleached all-purpose flour
  • 2 cups whole wheat flour
  • 2 tablespoons wheat germ
  • 1-1/2 teaspoons kosher salt
  • 3 teaspoons baking soda
  • 1-1/2 teaspoons cinnamon
  • 1/2 to 1 teaspoon nutmeg
  • 1 cup raisins, chopped dates, or dried cranberries

Combine the milk, eggs, oil (or applesauce and 2 tablespoons oil and vanilla) in a large mixing bowl; beat well. Add cereal and let it soak in the liquids until moistened.

Meanwhile, in another bowl, combine the sugar (or sweetener), flour (or flours), salt, baking soda (and spices, if used). Add dry ingredients to cereal mixture, then stir just until everything is moistened (and fold in the dried fruit, if used).

Line muffin pan cups with cupcake papers or grease pans well. Fill cups almost full; let sit 15 minutes before baking. Bake in a pre-heated 350° F. oven for about 20 minutes or until they test done. Repeat process, or put leftover batter in a covered container and refrigerate for up to 6 weeks.

To make muffins from refrigerated batter, dip out the batter, WITHOUT STIRRING, into greased muffin cups; bake as directed above.

Notes: Over-mixing can cause tunneling (air holes) in muffins. To sour milk, add 1 teaspoon vinegar or lemon juice to each cup of milk. Let stand until it coagulates, about 10 minutes, then use to replace the buttermilk.

Additional recipes submitted by Maggie:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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