bran muffins

Refrigerator Bran Muffins

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Refrigerator Bran Muffins
Cook time: 
Total time: 
Serves: 24 muffins
  • 2½ cups all-purpose flour
  • ½ cup SACO Cultured Buttermilk Blend
  • 2½ tsp baking soda
  • ½ tsp salt
  • 1 cup boiling water
  • 3 cups all-bran cereal
  • 2 cups water
  • ½ cup vegetable oil
  • 1½ cups granulated sugar
  • 2 eggs
  1. In medium mixing bowl sift together flour, Buttermilk Blend, baking soda and salt; set aside.
  2. In separate medium mixing bowl pour 1 cup boiling water over bran cereal; let stand until cereal has absorbed all the water.
  3. Cool.
  4. Stir in 2 additional cups water.
  5. In large mixing bowl thoroughly mix together oil and sugar.
  6. Add eggs, one at a time, beating well after each addition.
  7. Stir cooled bran into oil and sugar mixture.
  8. Add dry ingredients and stir just until mixed.
  9. Do not overbeat.
  10. Either use immediately or refrigerate batter, covered, up to five weeks.
  11. When ready to use, dip batter from container (without stirring) into greased muffin tins or cupcake liners.
  12. Bake in preheated 400°F oven for 20 to 25 minutes.
Nutrition Information
Calories: 167 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 29g Sugar: 15g Sodium: 136mg Fiber: 3g Protein: 4g Cholesterol: 2mg