Refrigerated Bran Muffins
Refrigerated bran muffins offer a hearty, fiber-rich breakfast with a moist texture and subtle sweetness, perfect for mornings when you crave wholesome comfort food.
Ingredients
Instructions
- Mix both types of bran and salt in a large bowl.
- Add boiling water and stir until combined.
- Add buttermilk and stir again.
- Allow the mixture to cool before proceeding.
- Cream together the sugar and liquid shortening.
- Add eggs one at a time, beating well after each addition.
- Stir in flour and baking soda.
- Finally, fold in the cooled bran mixture.
- Cover and refrigerate for 4 to 6 weeks.
- When ready to bake, do not stir after removing from refrigerator.
- Fill muffin tins 2/3 full with batter.
- Bake at 375°F (190°C) for 25 to 35 minutes or until golden brown.
Tips & Substitutions
For added moisture and flavor, consider substituting half of the liquid shortening with applesauce or yogurt. If you prefer a sweeter muffin, increase the sugar by 1/2 cup. Make sure to let the bran mixture cool completely to avoid cooking the eggs when combined. These muffins can also be made with whole wheat flour for a healthier twist.
Serving Suggestions
Serve these bran muffins warm, spread with butter or your favorite jam. They pair beautifully with a side of fresh fruit or a smoothie for a wholesome breakfast. For a delightful brunch, consider serving them alongside Molded Apricot Jello Salad or a light salad. They also make a great snack throughout the day.
Storage & Reheating
Store the batter in an airtight container in the refrigerator for up to 6 weeks. Once baked, keep the muffins in a sealed container at room temperature for up to 3 days. For longer storage, freeze the muffins in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in the microwave for a few seconds or in a preheated oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Refrigerated Bran Muffins contains roughly 426 calories, with 10g protein, 86g carbohydrates, and 5g fat. It is an excellent source of iron (22% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 488mg per serving (21% 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 regular milk instead of buttermilk?
Yes, you can use regular milk, but for a similar tangy flavor, add 1 tablespoon of vinegar or lemon juice to each quart of milk and let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk, enhancing the muffins' flavor and texture.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean or with a few crumbs attached. Keep an eye on them during the last few minutes of baking, as oven temperatures can vary, and you want to avoid overbaking.
Can I add nuts or dried fruits to the batter?
Absolutely! Adding chopped nuts like walnuts or pecans, or dried fruits such as raisins or cranberries, can enhance the flavor and texture of your muffins. Just fold them in gently after combining the batter, ensuring they are evenly distributed.
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).