2 Week Bran Muffins

⏱ 40 mins 🍽 24 muffins 🏷 Breads

These family friendly bran muffins are perfect for making ahead. The batter can be stored in your refrigerator for up to two weeks, allowing you to bake a fresh batch on demand. The recipe uses a mix of all bran cereal and bran flakes for a hearty texture, combined with buttermilk and cinnamon for flavour. It yields about two dozen muffins.

2 Week Bran Muffins

Ingredients

  • 1 cup boiling water
  • 2 cups all-bran cereal
  • 1 cup bran flakes
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups buttermilk
  • 2 1/2 cups flour

Method

  1. Set your oven to heat to 350.
  2. Pour the boiling water over the all bran cereal and bran flakes, then stir. Leave this to stand for 5 minutes.
  3. Combine the sugar, shortening and eggs by creaming them together. Mix in the flour, baking soda, cinnamon, salt and buttermilk until you have a smooth mixture.
  4. Give the soaked bran and water mixture a stir, then incorporate it into the main batter. Mix everything thoroughly.
  5. Line a cupcake tin and fill each cup halfway with batter. Place in the oven to bake for 15-20 minutes.
  6. Any leftover batter can be kept in the refrigerator for up to 2 weeks.

Nutrition (per serving)

Sodium230900 mg

Recipe details

CategoryBreads
AuthorMama Fro