The batter for these bran muffins can be made ahead and refrigerated up to 3 weeks for fresh from the oven deliciousness readily available whenever the mood strikes.
This recipe is an old family favorite. I remember being intrigued as a girl when my mother would prepare the batter and hold the refrigerator until baking. It doesn't get better than having muffin batter in the fridge ready to bake on a whim!
Because the batter lasts 3 weeks in the refrigerator, I like to give it to new parents so they can bake fresh muffins when the mood strikes. With a newborn, that could be anytime of the day or night!
Hopefully you will find this recipe as intriguing as I do!
- 5 cups all purpose unbleached flour
- 2 1/2 cups granulated sugar
- 5 teaspoons baking soda
- 2 teaspoons salt
- 1 18.7 oz (530 g) box raisin bran
- 1 quart Bulgarian style buttermilk
- 1 cup butter, melted
- 4 eggs, well beaten
- Mix flour, sugar, baking soda and salt in a VERY LARGE bowl.
- Add raisin bran until well combined.
- Add buttermilk, butter and eggs and mix until uniform.
- Store batter in an airtight container in the refrigerator up to 3 weeks. Do not stir.
- To prepare muffins: spoon batter into greased and floured muffin tins, filling 2/3 full. Bake at 400F for 15-20 minutes.
The #BreadBakers theme this month is Overnight Breakfast Breads. This includes yeasted breads that prepared the day before baking as well as quick breads prepared ahead of time and bake in the morning. December is a busy time for celebrations and getting together with family and friends. It is always nice to think ahead and to make dishes ahead of time to maximize spending time with family and friends.
Here is what the group is sharing today:
- Braided Holiday Stollen from A Day in the Life on the Farm
- Bran Muffins from Cali's Cuisine
- Christmas Morning Muffins from Food Lust People Love
- Christmas Morning Sticky Buns from Sara’s Tasty Buds
- English Muffins from Ruchik Ranhap
- Fruity Butter Bread from Magnolia Days
- Gingerbread Breakfast Loaf from Cindy’s Recipes and Writings
- Herbert’s Traditional Overnight Bread Loaf from G’Gina’s Kitchenette
- Old Fashioned Doughnuts from Cooking Club
- Onion Bagels from Karen’s Kitchen Stories
- Overnight Apple Fritters Monkey Bread from I Camp in My Kitchen
- Overnight Belgian-Style Yeast Waffles from A Baker’s House
- Overnight Brioche Cinnamon Rolls from Hostess at Heart
- Overnight Pecan Sticky Bread from Cook’s Hideout
- Stollen Muffins from Baking in Pyjamas