by Sherelle Christensen
www.sherellechristensen.typepad.com
I try to make my kids a homemade breakfast every morning before school, but let’s face it, between breakfast, packing their lunch and getting everyone ready and out the door, mornings can be stressful. These Refrigerator Bran Muffins make my mornings run a lot smoother. I simply make the muffin batter Sunday night, and we have muffins each morning during the week. It’s a tried-and-true recipe from my childhood: My mother used to make these for me, and they are still one of my favorite muffins. They aren’t super sweet like most muffins, and you can make a large batch that stores well in the fridge for about 8-10 days, allowing you to feed your family warm, fresh muffins each morning. Add a side of fresh fruit, and you’ll feel like super-mom every morning.
Refrigerator Bran Muffins
- 2 cups All Bran cereal
- 2 cups boiling water
Combine All Bran and boiling water in a large bowl. Set aside and allow to cool about five minutes.
Cream together:
- 1 cup softened butter
- 2 1/2 cups sugar
Add the creamed mixture to the bran mixture. Stir well, then add:
- 4 well beaten eggs
- 1 quart buttermilk
- 1 tsp. salt
- 5 tsp. baking powder
- 5 cups flour, sifted
Stir well with a whisk until all ingredients are incorporated, then add:
- 4 cups bran flakes
Preset oven to 350 degrees. Fill greased muffin tins about 1/2 full. Bake for 15 minutes. Place remaining muffin batter in a large bowl with tight fitting lid and refrigerate between uses.
