Easy Refrigerator Bran Muffins
A throwback to the 70s, these easy to make Refrigerator Bran Muffins are easy, tender, and loved by people everywhere. If you can resist eating them, you can keep the muffin batter in the refrigerator for up to 6 weeks, but they never last that long here. I generally bake my Refrigerator Bran Muffins all at once and freeze them for an instant treat. Made with buttermilk and raisin bran cereal, this favorite of the seventies will delight your family today and future generations will be making them as well. Add this easy to make recipe to your list of goodies to bake. Your family will love them.
Molasses Muffins
by Dogwood Crafters, Chef: Brenda Anders
Ingredients
1-1/4 cups softened butter
1 Cup sugar
4 eggs
1/2 Cup molasses
2 tsp soda
1 Cup buttermilk
4 Cups self-rising flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 Cup raisins
Instructions
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses.Combine soda and buttermilk, add to mixture blending well. Combine flour and spices, add to molasses mixture. Stir in raisins mixing well.Fill greased muffin tin 2/3 full and bake at 400 degrees for 15 miles. Makes 3-1/2 dozen.This batter will keep in refrigerator for 2 weeks if kept tightly covered.
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Amazing Bran Muffins Recipe
This Bran Muffins recipe is an easy and delicious breakfast or grab-and-go snack! These muffins are full of fiber and are so soft, moist, and flavorful! You won’t be able to stop at just one when you try these tender muffins. Since they're so easy to make it's a recipe I love to whip up with my kids. These homemade muffins are a great breakfast treat and my boys love them in their lunchbox! By the way, you can totally add raisins, nuts, blueberries, or any of your favorites to make this recipe your own.
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Delicious Oatmeal Muffins Recipe
Simple, satisfying, and made with pantry staples, this Oatmeal Muffins recipe makes for a great breakfast or quick afternoon snack. Thanks to Quaker for sponsoring this video. These wholesome muffins are irresistible as they’re crisp on the outside and pillowy soft on the inside. This easy muffin recipe is perfect for freezing as well.
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Ron's Bran Molasses Muffins
2 cups Kellogg’s All-Bran
1/2 cup buttermilk
3/4 cup milk
1/2 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
1 cup flour sifted
1/2 teaspoon salt
1/2 cup seedless raisins
Instructions
Combine All-Bran, milk and molasses; let stand until most of the moisture is taken up; about 15 minutes. Add egg and beat well.
Sift together flour, soda, baking powder and salt; add with raisins to All-Bran mixture, stirring only until combined. Grease muffin pans – fill 2/3 full.
Bake in a 350°F oven for about 25 minutes. Let stand for about 5 minutes before removing from the pans. Yield: 12 to 15 muffins
Ron loves bran molasses muffins. He shared that as a child, his parents would take him to a cafeteria that had these muffins at the end of the counter and he ate a lot while he was there. When I ran across this recipe, Ron stated these tasted just like those from years ago and brought back wonderful memories.
Scripture reading from today comes from the NIV Bible Psalm 63.
Blessings,
Terri
Six Week Raisin Bran Muffin Batter (recipe in description)
Flash Back Friday! My mom used to keep Raisin Bran Muffin Batter in a crock in the fridge for weeks. She'd warm up the oven in the morning, fill several muffin wells 2/3 full, bake at 400 for 20 minutes. Hot fresh bran muffins!
6 Week Raisin Bran Muffins
Oven - 400 F
18-20 minutes
Fill muffin tins 2/3 full
Dry Ingredients:
5 cups All-purpose flour
5 teaspoons Baking Soda
2 teaspoons salt
3 cups of Sugar
(Optional) 1-1/2 teaspoons Cinnamon
Put in Bowl and whisk together.
Add and mix 15 oz box Raisin Bran.
In another bowl whisk together:
1 Quart of Buttermilk
1 cup of Vegetable oil
4 Eggs
Mix wet ingredients with dry ingredients.
Put in Refrigerator and let sit overnight.
-Mixture lasts for 6 weeks
-can add any additional ingredients like nuts, orange peel, cranberries, etc.