Refrigerator Bran Muffins

Refrigerator Bran Muffins

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Make this recipe for Refrigerator Bran Muffins ahead of time and store the batter in the refrigerator for up to 3 weeks. Perfect for making your family breakfast on busy weekdays. 

Serving Refrigerator Bran Muffins

I like to bake 6 muffins at a time, and it is so easy! Since the batter has already been made, all you have to do is fill the muffin tins and bake them for a delicious, healthy breakfast. Quick and easy!

Of course you know that wheat bran is full of fiber. But did you know that it is heart healthy, helps digestion, and is incredibly nutritious? Studies have also been done that show that eating wheat bran may even help reduce the risk of breast and colon cancer. 

And Refrigerator Bran Muffins taste good. They’re light and fluffy and not too sweet. Try some and see for yourself!

 

Ingredients to Make Refrigerator Bran Muffins

  • wheat bran flakes cereal
  • boiling water
  • buttermilk
  • vegetable oil
  • applesauce
  • granulated sugar
  • large eggs
  • vanilla extract
  • whole wheat flour
  • wheat germ
  • baking soda
  • salt
  • decorating sugar, if desired

 

Instructions for Making This Recipe

Preheat oven to 375 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. You will need a 4-5 quart ice cream pail (with lid) for storing this muffin mixture.

I used a gallon bucket, but 5 quarts would be better.

Wheat Bran Flakes and Boiling Water

Place bran flakes cereal in a large bowl.  Pour boiling water over the bran flakes and mix well. Stir frequently until cooled. Mixture will become sticky.

Ingredients Needed for Recipe

Once the bran has cooled, add in the buttermilk, vegetable oil, applesauce, granulated sugar, large eggs, and vanilla extract. Mix well.

I used chunky applesauce that had been sweetened, as that was what I had in my refrigerator. If you’d prefer to use unsweetened applesauce, that would work also. 

Dry Ingredients - Whole Wheat Flour, Wheat Germ, Baking Soda, and Salt

In a small bowl, combine the whole wheat flour, wheat germ, baking soda, and salt.

Muffin Batter in Ice Cream Pail

Add to buttermilk mixture and stir with a dough whisk until all ingredients are combined. Once cooled, batter may then be covered and kept in the refrigerator for up to 3 weeks.

Baking Muffins

To bake: scoop batter into greased or lined muffin tins. Fill 3/4 full. Sprinkle with decorating sugar, if desired. Bake in a preheated 375 degree oven for 14-16 minutes until muffins test done with a toothpick.

This recipe will make 48 muffins.

See more Muffin Recipes Here. Browse Breakfast Recipes Here.

Recipe for Refrigerator Bran Muffins

Refrigerator Bran Muffins

Here's a recipe you can make ahead and store in the fridge for up to 3 weeks. I like to make 6 muffins or so at a time, and it is so easy--and healthy for you!
5 from 1 vote
Print Rate
Course: Breads, Breakfast
Cuisine: American
Keyword: Applesauce, Bran, Muffins, Wheat Germ, Whole Wheat
Prep Time: 25 minutes
Cook Time: 16 minutes
Total Time: 41 minutes
Servings: 48 Muffins

Equipment

Stainless Bowls
Tea Kettle
Dough Whisk
Muffin Pan

Ingredients

  • 5 cups wheat bran flakes cereal
  • 2 cups boiling water
  • 4 cups buttermilk
  • 1/2 cup vegetable oil
  • 1 cup applesauce unsweetened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 5 cups whole wheat flour
  • 1 cup wheat germ
  • 4 teaspoons baking soda
  • 1 teaspoon salt

Topping:

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table. You will need a 4-5 quart ice cream pail and lid for storing this recipe.
  • Place bran flakes cereal in Pour boiling water over the bran flakes and mix well. Stir frequently until cooled. Mixture will become sticky.
  • Once cooled, add buttermilk, vegetable oil, applesauce, granulated sugar, large eggs, and vanilla extract. Mix well.
  • In a small bowl, combine the whole wheat flour, wheat germ, baking soda, and salt.
  • Add to buttermilk mixture and stir with a dough whisk until all ingredients are combined. Once cooled, batter may then be covered and kept in the refrigerator for up to 3 weeks.

To Bake Muffins:

  • Scoop batter into greased or lined muffin tins. Fill 3/4 full. Sprinkle with decorating sugar if desired. Bake in a preheated 375 degree oven for 14-16 minutes until muffins test done with a toothpick. Makes 48 muffins.

Nutrition

Calories: 129kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 193mg | Potassium: 127mg | Fiber: 2g | Sugar: 8g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
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