Handwritten recipe card for Refrigerated Muffins
by: salvagedrecipes

Refrigerated Bran Muffins

Refrigerated Bran Muffins
Refrigerated Muffins are a classic bran muffin recipe ideal for make-ahead breakfasts or snacks. Designed for convenience, the batter can be stored in the refrigerator for up to one month and baked fresh as needed. This version blends two types of bran, All-Bran and Bran Flakes, for layered texture and wholesome flavor. Buttermilk ensures tenderness, while optional additions like chopped dates, raisins, or nuts add a personal twist. Originally crafted for families on-the-go or homemakers seeking efficiency, this recipe offers both practicality and nostalgic comfort.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 48 muffins
Calories 94 kcal

Ingredients
  

  • ½ cup oil
  • 1¼ cups sugar
  • 2½ cups flour
  • 2 eggs
  • 2 cups buttermilk
  • ½ tsp salt
  • 2 cups All-Bran cereal
  • 1 cup Bran Flakes cereal
  • 1½ tbsp baking soda
  • 1 cup boiling water

Optional:

  • ½ cup dates (chopped, or raisins)
  • ½ cup nuts (chopped)

Instructions
 

Step 1: Prepare Bran Base

  • Pour 1 cup boiling water over All-Bran cereal and let sit to soften.

Step 2: Cream Ingredients

  • In a large bowl, cream together oil and sugar until light.

Step 3: Add Eggs

  • Add eggs to the creamed mixture and beat well.

Step 4: Combine Ingredients

  • Add softened bran mixture, buttermilk, and flour.
  • Stir in salt, baking soda, Bran Flakes, and optional chopped dates, raisins, or nuts.

Step 5: Mix Thoroughly

  • Mix just until combined; do not overbeat.

Step 6: Bake or Store

  • For immediate baking: Fill greased mini muffin pans ¾ full and bake at 400°F for 25 minutes.
  • For later: Store batter in a covered container in the fridge for up to 1 month.

Tips

  • Add chopped dates or raisins as written on the card.
  • Chopped nuts may be added for extra texture.
  • Batter can be refrigerated up to 1 month, per note.
  • Do not freeze the batter (explicitly stated).
  • For less sweetness, reduce sugar slightly and increase bran.
  • Use paper liners for easier removal in mini muffin pans.
  • Stir batter gently to avoid dense muffins.
  • Let batter rest overnight for deeper bran flavor.
  • Bake only what you need; keep remaining batter refrigerated.

Nutrition

Calories: 94kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 8mgSodium: 131mgPotassium: 68mgFiber: 1gSugar: 7gVitamin A: 93IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword bran muffins, breakfast, freezer-friendly batter, make-ahead, mini muffins, retro recipe, vintage baking
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