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Reader Favorite: Always Ready Refrigerator Bran Muffins

Always ready bran muffins

For Betsy, who lost her recipe for this.  “Several years ago you published a bran muffin recipe in the Northern Hills Journal.  The batter can be kept in the refrigerator for 2-3 weeks.  I have used this recipe many times using various fresh or dried fruits, nuts, added flax meal and different grains as add ins.  It’s the best all purpose muffin recipe I’ve used.  Unfortunately, I have lost the recipe and can’t find it doing a search of your website. If you remember this recipe can you send it or tell me where to find it.  I would greatly appreciate it. ” Well, Betsy, I did find the recipe and here it is. Yep, it’s a keeper!

Always ready refrigerator bran muffins

The batter can be kept 2-3 weeks in the frig. Next time I make the batter, I’m going to use part whole wheat flour. My batter lasted 2 weeks before I used it up. Not a real sweet muffin. I love having this batter on an as-needed basis.


3 cups whole bran breakfast cereal (not flakes)

1 cup boiling water

1 cup brown sugar, packed

1 stick butter

3 large eggs

2-1/2 cups all purpose flour

1 tablespoon baking soda

1/2 teaspoon salt

2 cups buttermilk (I used whole buttermilk)

1-1/2 teaspoons vanilla

Extra sugar for sprinkling on top (raw sugar is good) optional

Variations: Sprinkle one tablespoon of any of these over each muffin before baking:

Chopped dried fruit, blueberries, chocolate chips, nuts or a combo of 2.


Add water to cereal and stir until cereal is moistened. Set aside. Cream brown sugar with butter until smooth. Add eggs and beat until light. Stir in flour, baking soda, salt, buttermilk and vanilla until blended. If not baking at once, transfer to container, cover and refrigerate 2-3 weeks. When ready to bake, spoon mixture, about 1/4 cup for each muffin, into buttered or sprayed muffin tins, filling 2/3 full. Sprinkle with sugar. Bake in preheated 400 degree oven for 15-20 minutes or so until golden.

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