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Refrigerator Bran Muffins

TKDANIELSON

"These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed."
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Ingredients

35 m servings 115 cals
Original recipe yields 72 servings (72 muffins)

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
  2. Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
  3. Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
  4. Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
  5. Spoon batter evenly into prepared muffin pan.
  6. Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

Footnotes

  • Cook's Note:
  • The batter can be kept in the refrigerator for up to 2 months; bake as needed.

Nutrition Facts


Per Serving: 115 calories; 4.9 g fat; 16.8 g carbohydrates; 2.1 g protein; 11 mg cholesterol; 154 mg sodium. Full nutrition

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Reviews

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If you grew up in the 70's everyone had this recipe in the fridge waiting to be baked! I scaled the recipe to 27 servings which yielded 32 muffins with my #50 scoop, that baked in 22 minutes. I...

This Recipe needs some corrections.... #1 When do you add the Bran that has soaked up the water (I added it after mixing in the flour &buttermilk) and #2. The Bran FLAKES need to be run through ...