Kim Maness’s Refrigerator Bran Muffins
📜 Collection: UK5 | ✍️ Attribution: Kim Maness | 📂 Category: Bread A fantastic large-batch bran muffin recipe from Kim Maness designed to be stored in the refrigerator for up to 6 weeks. Bake fresh, delicious muffins on demand whenever you like.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 18 mins | 2 days | 4-5 dozen muffins |
🔪 Key Equipment
- Very large bowl
- Separate large bowl
- Whisk
- Spatula
- Muffin tins
- Plastic wrap
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Eggs | Large, beaten |
| 5 cups | Flour | All-purpose |
| 5 teaspoons | Soda | Baking soda |
| 2 cups | Sugar | Granulated |
| 1 quart (4 cups) | Buttermilk | Cold |
| 1 cup | Oil | Vegetable oil |
| 7 1/2 cups | Raisin Bran Flakes | Cereal |
Instructions
Step 1: Mix the Dry and Wet Ingredients
- In a very large bowl, whisk together the 5 cups flour, 5 teaspoons baking soda, and 2 cups sugar.
- In a separate large bowl, beat the 4 eggs, then whisk in the 1 quart (4 cups) buttermilk and 1 cup vegetable oil.
Step 2: Combine and Chill
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
- Gently fold in the 7 1/2 cups Raisin Bran Flakes.
- Cover the bowl with plastic wrap and let the batter stand in the refrigerator for 2 days before using it for the first time until fully chilled and rested.
Step 3: Bake
- When you are ready to bake, preheat the oven to 400°F. Generously grease your muffin cups.
- Do not stir the batter. Simply spoon the cold batter into the muffin cups, filling them generously.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean and golden brown.
💡 Make-Ahead & Storage: The batter keeps covered in the refrigerator for up to 6 weeks, allowing you to bake fresh muffins on demand.
Original Recipe Scan
