One Week Bran Muffins

5.0(8)

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.

by evelynathens·published 2004-10-29

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Quick Breads

Servings

18 serving(s)

Total time

25 min

prep 5 min

Calories / serving

233 kcal

Ingredients (9)

serves

2 1/2 cups all-purpose flourflour
1 1/2 cups sugarsugar
2 1/2 teaspoons baking sodabaking-soda
1 teaspoon saltsalt
3 cups Raisin Bran cereal
2 cups buttermilkbuttermilk
1/2 cup vegetable oilvegetable-oil
2 large eggsegg
1 teaspoon grated orange zest (optional)orange

Instructions (3 steps)

01Stir 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.
02Preheat oven to 400F; line 18 muffin cups with liners.
03Spoon 1/3 cup batter into each muffin cup; bake until tester comes out clean, about 15-20 minutes.

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Rich recipe — supports nutrition-aware planning.