Refrigerator All-Bran Muffins
Soft, moist all-bran muffins with a hearty texture, perfect for breakfast or snacks, combining the nutty flavor of bran with subtle sweetness and richness.
Ingredients
Instructions
- Pour boiling water over Post Bran and set aside to soak.
- Cream together butter and sugar until well combined.
- Add eggs and buttermilk to the creamed mixture and mix thoroughly.
- Stir in Kellogg's Bran, then add the dry ingredients: flour, baking soda, and salt.
- Fold in the soaked Post Bran into the batter gently.
- Pour the batter into muffin tins and bake until golden brown, about 20 minutes.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the mixture. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. For added flavor, try incorporating some cinnamon or nutmeg. Also, make sure to let the batter rest in the refrigerator for at least an hour to enhance the flavors, similar to techniques used in American recipes.
Serving Suggestions
These muffins are perfect for breakfast or as a snack paired with yogurt or fresh fruit. They also work well as a light dessert alongside a scoop of vanilla ice cream. For a delightful twist, serve them with a drizzle of honey or maple syrup. They complement a cup of coffee or tea beautifully, making them great for brunch gatherings.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F for about 5-7 minutes, ensuring they stay moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Refrigerator All-Bran Muffins contains roughly 448 calories, with 8g protein, 75g carbohydrates, and 14g fat. It is an excellent source of iron (49% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 466mg per serving (20% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that the muffins may have a denser texture. You might want to use a mix of both flours for a lighter result. Adjust the liquid slightly if the batter seems too dry.
How long can the batter sit in the refrigerator?
The batter can be stored in the refrigerator for up to 3 days before baking. This allows the flavors to meld and can result in a more flavorful muffin. Just give it a gentle stir before scooping it into the muffin tins.
Can I add fruits or nuts to the recipe?
Absolutely! You can add chopped nuts like walnuts or pecans, or incorporate fruits such as raisins, blueberries, or diced apples to enhance the flavor and texture. Just be careful not to overload the batter, as it may affect the baking time.
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).