Refrigerator Bran Muffins

from the kitchen of: Tina Henderson These muffins are so handy to have in the refrigerator. They’re not just great for breakfast, they’re wonderful any time of the day!


2 c whole bran cereal 
2 c buttermilk 
3/4 c canola oil 
1 1/2 c brown sugar packed 
2 eggs 
1 tsp vanilla extract 
2 c all purpose flour 
2 tsp baking soda 
1/2 tsp salt 


In a large mixing bowl, combine cereal, buttermilk, and oil. Allow to stand for 5 minutes, or until cereal has softened. Beat in brown sugar, eggs, and vanilla. Stir in flour, baking soda, and salt. Keep batter in an airtight container in the refrigerator until ready to use. Store for up to 2 weeks. 

When ready to bake, preheat oven to 375°F. Line muffin pan with paper or silicone liners. Fill muffin cups 1/3 full. Bake approximately 25 minutes or until a toothpick inserted comes out clean. 

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