(hmmm those are actually not the bran muffins--I am on vacation in beautiful Hilton Head Island, and don't have my exterior hard drive with all my pictures with me:) This recipe is a family favorite! They are really tasty, and the best part is...the batter stays in your fridge for 6 weeks. The recipe makes a lot, but it usually gone in 2- 3 weeks for us! My family LOVES them! We have these for breakfast, and sometimes with our dinner or for a snack. I make mine with at least 1/2 whole wheat flour. They are scrumptious!
Refrigerator Bran Muffins
submitted by Melanie
submitted by Melanie
printable recipe here
1 (15 oz) box of wheat bran flakes cereal (with or without raisins)
5 cups flour ( *can use ½ or more wheat flour)
3 cups sugar
1 Tbsp plus 2 tsp baking soda
1 tsp salt
4 eggs, beaten
1 quart buttermilk
1 cup butter, melted (or use coconut oil melted)
Combine first 5 ingredients in a large bowl. Break up the cereal while you stir. Make a well in center of mixture. Combine eggs, buttermilk, and butter; add to dry ingredients, stirring just until moistened. Cover batter and store in refrigerator up to 6 weeks.
When ready to bake, spoon batter into greased muffin pans, filling two-thirds full. Bake at 350 for 20 minutes. Remove from pans immediately. Makes 5 1/2 dozen
5 cups flour ( *can use ½ or more wheat flour)
3 cups sugar
1 Tbsp plus 2 tsp baking soda
1 tsp salt
4 eggs, beaten
1 quart buttermilk
1 cup butter, melted (or use coconut oil melted)
Combine first 5 ingredients in a large bowl. Break up the cereal while you stir. Make a well in center of mixture. Combine eggs, buttermilk, and butter; add to dry ingredients, stirring just until moistened. Cover batter and store in refrigerator up to 6 weeks.
When ready to bake, spoon batter into greased muffin pans, filling two-thirds full. Bake at 350 for 20 minutes. Remove from pans immediately. Makes 5 1/2 dozen
Thanks so much for the book review. Good books are hard to find, so I really appreciate your recommendation!
ReplyDeleteThe book sounds great, but you might want to correct the phrase "from a beginner to a novice in the kitchen" - novice means "a person new to or inexperienced in a field or situation." I'm thinking - hoping - that you meant to say that the book is useful for "a beginner to an expert in the kitchen." :)
ReplyDeleteThanks for the tip - I love these types of books!
Oh, I really like the idea of the bran muffins. Make the batter once, then enjoy hot muffins for the next few weeks. I'll definitely be trying them. The cookbook sounds interesting, too. Thanks for doing a review on it.
ReplyDeleteI was in Hilton Head Island all week last week!! Where are you staying? Isn't it the greatest?!
ReplyDeleteDear Mamie,
ReplyDeleteThank you so much for pointing out my silly typo! I was in a hurry--when I decided to use the word novice instead of beginner--thinking that would sound better--but in my rush I replaced expert instead. Oops! We are on vacation right now and my brain is too:) It is fixed now!
Curtis Couple,
ReplyDeleteYes it is the greatest here!! we are loving it! Is your profile picture there at Hilton Head?? Looks good!
Perfect muffin-they make alot!!!
ReplyDeleteI'm glad that you are so enjoying McGee's book! Thanks for being a part of the tour.
ReplyDelete