Mary Kaulfus' Refrigerator Bran Muffins
Moist and hearty refrigerator bran muffins with raisins and all-bran cereal, offering a wholesome flavor perfect for breakfast or snack, suitable for busy mornings or casual gatherings.
Ingredients
Instructions
- Cream sugar and solid shortening until well combined.
- Add eggs one at a time, mixing well after each addition.
- Add flour, soda, salt, and buttermilk to the mixture.
- Mix until the batter is smooth.
- Meanwhile, pour boiling water over the 100% bran cereal.
- Let the cereal stand until it has absorbed the water and cooled slightly.
- Blend the cooled cereal into the batter.
- Add raisins and All-Bran cereal to the batter.
- Mix thoroughly.
- Refrigerate the batter, covered, for up to 5 weeks.
- When ready to bake, dip batter from the container without stirring and fill muffin tins prepared with Pam or paper cups.
- Bake in a preheated 400°F oven for about 20 minutes or until done.
Tips & Substitutions
For best results, ensure that the shortening is at room temperature before creaming with sugar. You can substitute half of the sugar with brown sugar for a richer flavor, similar to that in Brown Sugar Nut Kiss Cakes. If you prefer, use Greek yogurt or milk instead of buttermilk for a lighter texture.
Serving Suggestions
These bran muffins are delightful served warm with a pat of butter or a drizzle of honey. Pair them with fresh fruit or yogurt for a wholesome breakfast. They also complement a cup of coffee or tea perfectly, making them a great addition to a brunch spread alongside Almost Goof-Proof Cinnamon Rolls.
Storage & Reheating
Store the uncooked batter in an airtight container in the refrigerator for up to 5 weeks. To reheat muffins, simply place them in a preheated oven at 350°F for about 5-10 minutes until warm. This will help restore their fresh-baked texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Kaulfus' Refrigerator Bran Muffins contains roughly 1376 calories, with 32g protein, 280g carbohydrates, and 18g fat. It is an excellent source of iron (132% of the Daily Value), protein (65% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 2704mg per serving (118% 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 instead of All-Bran?
Yes, you can substitute All-Bran with another high-fiber cereal, although the texture may vary slightly. Just ensure it has a similar consistency to maintain the muffin's structure.
How can I make these muffins healthier?
To make these muffins healthier, consider reducing the sugar by a third and using whole wheat flour instead of all-purpose flour. You can also add nuts or seeds for extra nutrition.
Can I freeze the muffins after baking?
Absolutely! Once cooled, wrap the muffins tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or warm them in the oven when ready to enjoy.
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).