One Week Bran Muffins Recipe #102920
The batter keeps in the refrigerator up to one week, so you can have freshly-baked muffins on your table in next to no time. For variety, add currants, dried cranberries or other dried chopped fruit before baking.
25 min | 5 min prep
SERVES 18
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups Raisin Bran cereal
- 2 cups buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon grated orange zest (optional)
- Stir flour, sugar, baking soda and salt in large bowl to blend; mix in cereal; whisk buttermilk, oil, eggs and zest in medium bowl to blend; mix into dry ingredients; cover and refrigerate; this mixture can be kept in the refrigerator for up to 1 week; it will thicken over time.
- Preheat oven to 400F; line 18 muffin cups with liners.
- Spoon 1/3 cup batter into each muffin cup; bake until tester comes out clean, about 15-20 minutes.
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5 stars