Mama's Make-Ahead Bran Muffins

Mama's Make-Ahead Bran Muffins

by Max Peterson 2 years ago
0 (0)
15 minutes
135.2 kcal
22.6 g carbs
Share recipe
Description

Mama made these for decades when she was a working mother (back in the day when most mamas didn't work). These are easy, so moist, and so good. And because you make up a big batch that's kept in the refrigerator and baked just a few at a time, they are a lifesaver for busy cooks. My kids can scoop 1 or 2 into a tin and pop it in the oven in the morning for their own hot and hearty breakfast. A lovely addition to a brunch because they can be prepared ahead and baked right before serving.

Ingredients
  • 2 cups boiling water
  • 2 cups bran cereal (such as All-Bran® Bran Buds®)
  • 3 cups white sugar
  • 1 ½ cups shortening
  • 4 eggs
  • 4 cups buttermilk
  • 5 cups all-purpose flour
  • 4 cups shredded bran cereal
  • 2 cups raisins
  • 5 teaspoons baking soda
  • 1 teaspoon salt
Directions
  1. 1. Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
  2. 2. Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.
  3. 3. Let sit in the refrigerator at least 4 to 6 hours before baking.
  4. 4. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
  5. 5. Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
  6. 6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Nutrition Facts
serving: 72 muffins
calories: 135.2 kcal
carbohydrates: 22.6 g
protein: 2.1 g
saturated fat: 1.2 g
cholesterol: 9.6 mg
sodium: 166.7 mg
fiber: 1.8 g
sugar: 12.7 g