Big Batch Muffins(Keeps Without Baking For 2 Weeks In Refrigerator)
Delicious, hearty muffins with bran cereal and a hint of sweetness, perfect for make-ahead breakfasts or snacks that stay fresh in the refrigerator for up to two weeks.
Ingredients
Instructions
- Add 2 cups of bran cereal to the boiling water and set aside.
- Cream the vegetable shortening and sugar in a large bowl.
- Add eggs to the creamed mixture and beat well.
- Stir in the buttermilk and the scalded bran cereal mixture.
- Sift together the flour, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the liquid mixture and stir well.
- Stir in the remaining bran cereal and raisins.
- Fill greased muffin tins with the batter.
- Bake in a preheated 400°F oven for 15 to 20 minutes.
Tips & Substitutions
For a lighter muffin, consider replacing half the vegetable shortening with applesauce. If you prefer a sweeter muffin, add chocolate chips or dried fruit such as cranberries or apricots. You can also experiment with different types of flour, such as whole wheat or almond flour, for added nutrition. Remember to check the muffins for doneness by inserting a toothpick; it should come out clean.
Serving Suggestions
These muffins are perfect for breakfast or as a snack, and they pair beautifully with a cup of coffee or tea. For a hearty brunch, serve them alongside scrambled eggs and fresh fruit. You can also try them with cream cheese or butter spread for added richness. Consider browsing more American recipes for diverse meal ideas.
Storage & Reheating
Store leftover muffins in an airtight container in the refrigerator for up to two weeks. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 5-7 minutes. This will help maintain their moisture and texture while bringing back their fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Big Batch Muffins(Keeps Without Baking For 2 Weeks In Refrigerator) contains roughly 2385 calories, with 57g protein, 517g carbohydrates, and 20g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (159% of the Daily Value), and protein (114% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cereal?
Yes, you can substitute the bran cereal with oatmeal or another whole grain cereal. Just ensure that the texture remains similar, as this will affect the final muffin consistency. Keep in mind that using a different cereal may alter the flavor slightly.
How do I know when the muffins are done baking?
Muffins are typically done when they are golden brown on top and a toothpick inserted into the center comes out clean. Start checking them at the 15-minute mark to avoid overbaking, as ovens can vary in temperature.
Can I freeze these muffins for later use?
Absolutely! Once the muffins are completely cool, wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. To enjoy, thaw them in the refrigerator overnight and reheat as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).