Make-Ahead Bran Muffins
From: Jack, Montana, USA
Comments: This batter can be refrigerated and baked into small batches, over the next 4 to 5 weeks.
For Christmas morning, add 1/2 cup [125 mL] dried cranberries and 1/2 cup [125 mL] chopped pecans to about 4 cups [1 L] batter, into a bowl.
Servings: Approximately 52 muffins
IngredientsPreparation
  • Boiling water
  • 2 cups [500 mL] all-bran cereals
  • 4 eggs
  • 3 cups [600 g] sugar
  • 1 cup [250 mL] oil
  • 1 tablespoon [15 mL] vanilla
  • 4 cups [1 L] buttermilk
  • 5 cups [700 g] flour
  • 2 tablespoons [30 mL] baking soda
  • 1 tablespoon [15 mL] salt
  • 2 cups [500 mL] natural bran
  • 1/2 cup [125 mL] dried fruits, dried fruit pieces or raisins [cranberries for Christmas]
  • 1/2 cup [125 mL] chopped nuts [pecans for Christmas]
  • Pour enough boiling water over all-bran cereals to moisten; leave to cool.
  • Using an electric mixer, cream together eggs and sugar; then beat in oil.
  • Mix in vanilla and buttermilk.
  • Stir in cooled, drained if there is extra water that has not been absorbed, all-bran cereals.
  • Into a clean bowl, mix together flour, baking soda and salt.
  • Add to eggs/cereals mixture.
  • Fold in natural bran.
  • Stir in dried fruits, dried fruit pieces or raisins and chopped nuts or pecans.
  • Fill each of 12 greased, medium-size muffin tins with approximately 1/3 cup [80 mL] mixture.
  • Bake into a preheated 350°F [180°C] oven, for 20 minutes.