Make Ahead Bran Muffins
Make the batter for these bran muffins and keep it in the refrigerator for up to 4 weeks! A great way to serve up fresh muffins for breakfast or snacking, any time the craving strikes.
Servings: 4 -5 dozen
Ingredients
- 2 cups boiling water
- 5 teaspoons baking soda
- 1 cup butter softened
- 4 eggs
- 2 cups sugar
- 1 tablespoon vanilla
- 5 cups flour
- 1 tablespoon salt
- 3 cups All Bran cereal
- 2 cups bran flakes such as Raisin Bran
- 2 cups chopped dates
- 1 cup chopped nuts
- 1 quart buttermilk
Instructions
- Combine boiling water and baking soda. Cool to room temperature.
- With an electric mixer, cream the butter, eggs, sugar and vanilla until well blended. Set aside.
- In a very large bowl, stir together the flour, salt, All Bran, bran flakes, dates, nuts and buttermilk. Stir in the butter and egg mixture, and then the water and baking soda mixture. Mix until combined.
- Store batter in covered containers in the refrigerator for up to four weeks.
- To make muffins, preheat oven to 375 degrees. Line muffin tins with papers, or lightly grease tins.
- Fill muffin cups 3/4 full. Bake for 20-25 minutes, or until golden brown and done in the center.
Notes
If making muffins right away, let batter stand for about 30 minutes before baking.