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Make Ahead Bran Muffin Batter

User Rating 4 Star Rating (3 Reviews)

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Bran muffins
Cultura/Brett Stevens/Riser/Getty Images
Whenever I worked at Pillsbury on a Bake-Off I would make a batch of these muffins on Sunday evening and store the batter in the fridge. Then every morning, I got up at 5:30, put a batch in the oven, took a shower, and the muffins would be ready when I was.

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: Makes 48 muffins

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 (15 ounce) box bran flakes cereal with raisins
  • 1 cup additional whole wheat flour or wheat germ
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 1 cup vegetable oil
  • 4 cups buttermilk

Preparation:

Combine flour, whole-wheat flour, cereal, additional cup of whole wheat flour or the wheat germ, sugar, brown sugar, baking soda, and salt in a large mixing bowl. Mix well to combine. Add beaten eggs, oil and buttermilk and stir just until dry ingredients are moistened. This is kind of difficult to do, because the bowl is very full, but keep working. The liquid ingredients will gradually weigh down the dry ingredients and this amount fits nicely in a large mixing bowl.

Cover bowl tightly with waxed paper and foil. You should chill this batter in refrigerator for at least 24 hours before using. The batter will keep, tightly covered, in the refrigerator for up to 3 weeks.

When you're ready to bake the muffins, preheat the oven to 400 degrees and line muffin pans with paper liners. Scoop batter into prepared muffin cups, filling each cup 2/3 full. Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when touched lightly with fingertip.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Very good recipe!, Guest RockSock81

I baked the first batch from this recipe last night and they were a hit! I made them egg-free because my son is allergic, adding a cup of buttermilk and 1 tsp of baking powder to replace the eggs and it worked perfectly. I also only used about 1/3 the amount of sugar and I'm fairly sure the recipe didnt suffer.

2 out of 2 people found this helpful.

See all 3 reviews

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