Refrigerator Bran Muffins

Jamie put me on to these when we were visiting. The original recipe comes from Carrie Moseman, and it’s in the new Zion cookbook (NZC). They’ve quickly become a staple around here.

  • 5 cups flour (you can use a combination of white and wheat if you like)
  • 2 1/2 cups sugar
  • 1 (15-oz.) box Raisin Bran
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 1 quart buttermilk
  • 4 eggs
  • 1 cup applesauce or oil

In a large bowl, mix together dry ingredients. Stir in buttermilk, eggs, and applesauce. Place in refrigerator for a couple of hours (or overnight) until cereal is soft. Spoon batter into greased muffin pan and bake at 375 degrees for 18 to 20 minutes. Keep remaining muffin batter in a tightly sealed container in the refrigerator for up to 6 weeks.

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2 Responses

  1. How much does this make? Like how many dozens can you get out of the batter?

  2. Bethany, is freakish amounts a close enough estimate? I halve the recipe, ’cause it’s way too much.
    Also, I used kefir instead of buttermilk.

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