Refrigerator bran muffins

Refrigerator Bran Muffins recipe

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Note:This recipe comes from “Kitty” Haney’s Kitchen

2 cups all-bran cereal
1-pound box seedless raisins
2 cups boiling water
1 cup granulated sugar
1 cup corn oil
2 cups molasses
4 eggs, well beaten
1 quart buttermilk
3 more cups all-bran cereal (dry)
5 cups flour
5 teaspoons baking soda
1 teaspoon salt


Add the raisins to the bran cereal. Pour boiling water over the mixture. Set aside to cool.

Place the sugar into a very large bowl. Stir the following ingredients into the white sugar in the order given: corn oil, molasses, eggs, buttermilk, and 3 more cups dry all-bran cereal. Stir together and add flour, baking soda, and salt.

Lastly, mix the cooled raisin-bran mixture with the batter. Store this in covered quart jars in the refrigerator. Keeps for up to two months. Spoon into buttered muffin pan, 2/3 full; bake in pre-heated 400-degree oven for exactly 20 minutes. They come out easily if left to stand a few minutes after baking. Serve hot or cold, or you can freeze them and reheat.

Makes dozens!

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