Refrigerator Muffins
Refrigerator muffins are hearty, wholesome treats with a rich combination of bran, oats, and shredded wheat, offering a chewy texture and nutty flavor. Perfect for a quick breakfast or snack, they suit those seeking a nutritious, satisfying muffin made with simple ingredients and minimal fuss.
Ingredients
Instructions
- Soak the all-bran, shredded wheat, oatmeal, sugar, and shortening in a large bowl.
- Add the egg and mix well.
- Sift together the salt, baking soda, and flour.
- Add the dry ingredients alternately with 1 quart of buttermilk to the soaked mixture, mixing gently after each addition.
- Fill muffin tins 3/4 full with the batter.
- Bake at 375°F (190°C) for 22 minutes.
- Check the center of muffins with a toothpick to ensure doneness.
Tips & Substitutions
To enhance the flavor, consider adding nuts or dried fruits to the batter. If you don't have all-bran, you can substitute it with bran flakes or wheat bran. For a healthier version, use unsweetened applesauce instead of shortening. Adjust the sugar based on your preference, or opt for a sugar substitute for a lighter option. These muffins are perfect for breakfast or as a snack.
Serving Suggestions
Serve these muffins warm with a spread of butter or cream cheese for a delightful treat. They pair well with a side of fresh fruit or a serving of yogurt. For a complete breakfast, enjoy them alongside a cup of coffee or tea. These muffins also make a great addition to a brunch spread, complementing dishes like Fruit Cole Slaw.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Refrigerator Muffins contains roughly 30 calories, with 1g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 834mg per serving (36% 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 these muffins vegan?
Yes, you can make these muffins vegan by substituting the egg with a flaxseed meal or a chia seed mixture. Additionally, replace the shortening with a plant-based butter or coconut oil, and use a non-dairy milk like almond or soy milk instead of buttermilk.
What can I add to the muffins for extra flavor?
You can add vanilla extract, cinnamon, or nutmeg to the batter for additional flavor. Chopped nuts, dried fruits, or chocolate chips are also great add-ins to customize your muffins to your taste.
How do I know when the muffins are done baking?
To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are ready. If the toothpick has wet batter on it, bake for a few more minutes and check again.
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).