Make Ahead Batter For Bran Muffins
Make ahead batter for hearty bran muffins that are perfect for busy mornings. Loaded with whole bran cereal and cereal buds, these muffins have a wholesome flavor with a moist texture. Ideal for breakfast or snacks, they can be prepared in advance and baked fresh whenever needed.
Ingredients
Instructions
- Sift together baking soda, flour, and salt.
- Pour boiling water over the 2 cups of whole bran cereal and set aside.
- Cream together 2 cups of sugar and 1 cup of shortening in a large bowl until light.
- Add 4 well-beaten eggs and beat well.
- Blend in 1 quart of buttermilk, 2 cups of bran cereal buds, and the soaked whole bran cereal.
- Add the sifted dry ingredients and mix well.
- Store the batter in a tightly covered container in the refrigerator.
- Batter will keep up to 6 weeks.
- To bake muffins, fill greased muffin pan cups two-thirds full.
- Bake at 400°F (200°C) for about 20 minutes.
Tips & Substitutions
For a lighter texture, consider sifting the flour multiple times before measuring. If you don’t have shortening, unsalted butter can be used as a substitute, while the sugar can be reduced for a less sweet muffin. You can also add nuts, raisins, or even chocolate chips for added flavor. To enhance the nutritional value, try using whole wheat flour.
Serving Suggestions
These bran muffins are perfect for breakfast or as a snack and pair beautifully with Banana Pudding (Microwave) or a dollop of yogurt and fresh fruit. For a delightful brunch spread, serve them alongside Green Tomato Casserole and a selection of jams. They also make a wholesome addition to lunchboxes.
Storage & Reheating
Store the muffin batter in a tightly covered container in the refrigerator, where it will keep for up to 6 weeks. When you're ready to bake, simply scoop out the desired amount and bake as directed. If you have leftover muffins, they can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to a week.
Nutrition & Diet Analysis (per serving)
Each serving of Make Ahead Batter For Bran Muffins contains roughly 2302 calories, with 34g protein, 230g carbohydrates, and 143g fat. It is an excellent source of iron (83% of the Daily Value), protein (68% of the Daily Value), and calcium (51% 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 make this batter gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to mimic the texture of regular flour. Also, verify that your bran cereal is gluten-free, as some brands may contain gluten.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. The baking time may vary slightly based on your oven, so keep an eye on them during the last few minutes of baking.
What can I do with leftover batter?
Leftover batter can be stored in the refrigerator for up to 6 weeks, allowing you to bake fresh muffins whenever you want. Alternatively, you can freeze the batter in portions for longer storage, then thaw and bake as needed.
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).