Classic Refrigerator Bran Muffins {with All-Bran Cereal & Raisins}
Classic high-fiber Refrigerator Bran Muffins, made with Kellogg's All-Bran cereal, aren't just packed with fiber they're packed with flavor, too. And since the batter can be kept in the refrigerator for days, or the baked muffins can easily be popped in the freezer, they're perfect for a quick breakfast or anytime snack.
Okay, I'll just lay this out there right from the start, these Refrigerator Bran Muffins are lovingly referred to as "fiber bombs" in our house. Because, you know, they help with a certain ... issue.
Do you catch my drift?
Personally, I love to eat these as my afternoon snack.
I whip up a batch, pack them in small packs in ziploc bags or plastic containers, and pop them in the freezer. Then I just grab a pack out of the freezer every few days, and I'm good to go with a great quick-grab snack or breakfast. Since a batch makes 5 dozen muffins, the batch keeps me going for snacks for quite some time.
The high-fiber bran base for these classic muffins comes from Kellogg's All-Bran cereal. You know, this stuff ...
To whip up the muffins, start by combining a bit of the All-Bran cereal with raisins and boiling water ...
... and let that sit until it gets all squishy. The boiling water softens and plumps the raisins and breaks down the bran cereal, creating a very moist and mushy mixture ...
Next you grab a large mixing bowl ... and when I say big, I mean HUGE! Because this will be a big ol' batch of batter. Mix up the batter, including more All-Bran cereal, molasses, and buttermilk.
Finally add in the squishy mushy raisin & All-Bran mixture.
Now let me tell you, I'm not sure if you can tell in these photos, but the bowl I use for mixing up the batter is HUGE. And just look at how full it is! I actually use a 6 to 8-quart mixing bowl.
I recommend using the hugest {is that a word?} bowl you have. If you don't have a huge bowl, consider using two large mixing bowls and dividing the ingredients evenly between them to mix the batter up.
Now at this point, you can either bake the muffins up in muffin tins or refrigerate the batter.
Supposedly, the batter can be kept in the refrigerator for up to two months ... but I've never kept it refrigerated for that long. To be completely honest, I've never felt completely comfortable keeping it unbaked for that long. Nope, the longest I've refrigerated the batter is two weeks.
Rather than refrigerate the batter, I prefer to bake all the muffins immediately and then put the baked muffins in the freezer in small packs.
Refrigerating the batter ... or freezing the muffins ... either way you've got a perfect quick breakfast or anytime snack on hand, one that's packed with both fiber and flavor.
But given their "fiber bomb" super powers, I recommend eating just one of these tasty muffins a day. If you know what I mean.
Thank you for stopping by . We'd love to have you back soon!
Yield: about 60 muffins
Classic Refrigerator Bran Muffins
Classic high-fiber Refrigerator Bran Muffins, made with Kellogg's All-Bran cereal, aren't just packed with fiber they're packed with flavor, too. And since the batter can be kept in the refrigerator for days, or the baked muffins can easily be popped in the freezer, they're perfect for a quick breakfast or anytime snack.
prep time: 20 Mcook time: 20 Mtotal time: 40 M
ingredients:
- 5 c. All-Bran cereal, divided
- 2 c. boiling water
- 1 (15 oz.) box raisins
- 1 c. granulated sugar {or 1 c. honey or 2/3 c. Splenda}
- 2 c. molasses
- 1 c. canola oil
- 4 eggs, well beaten
- 1 quart buttermilk
- 5 c. all-purpose flour {or 3 c. all-purpose flour + 2 c. whole wheat flour}
- 5 tsp. baking soda
- 1 tsp. salt
instructions:
How to cook Classic Refrigerator Bran Muffins
- In a medium-sized bowl, combine 2 cups All-Bran cereal and raisins. Pour boiling water over the mixture and set aside to cool.
- Place sugar in a very large mixing bowl. Stir in oil, molasses, eggs, buttermilk, and remaining 3 cups All-Bran cereal.
- Stir together flour, baking soda, and salt; add to the sugar mixture and stir to combine. Stir in the cooled raisin-cereal mixture.
- Spoon batter into muffin tins coated with non-stick cooking spray, filling cups 3/4 full. Bake at 400 degrees for 20 minutes.
TRACEY'S NOTES
- Muffins can be baked right away, or batter may be stored in the refrigerator for {supposedly} up to 2 months, and baked as needed. Though I've never stored the batter this long! I prefer to bake all my muffins right away, pack them in small packs in ziploc bags or plastic containers, and then freeze the baked muffins to serve when needed.
Chocolate Chip Pumpkin Muffins {aka 'Puffins'}
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