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Monday, December 7, 2015

Bran Muffins #BreadBakers

Make-ahead food items have always appealed to me because they make me feel organized. With as much craziness that has been going on in my life recently, I need all the help I can get! (My latest drama involves a malfunctioning washing machine and a homeowners insurance claim.)

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


  1. Mix flour, sugar, baking soda and salt in a VERY LARGE bowl.
  2. Add raisin bran until well combined.  
  3. Add buttermilk, butter and eggs and mix until uniform. 
  4. Store batter in an airtight container in the refrigerator up to 3 weeks. Do not stir.
  5. 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:
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


Unknown said...

I love bran muffins. Yours sound so quick and easy, thanks for the recipe!

Sharanya palanisshami said...

healthy and easy to make muffins..........

Holly @ said...

Great thinking to have muffin batter made ahead and ready to go!

A Day in the Life on the Farm said...

I love raisin bran muffins. They were often on the Monday Muffin menu when Mom was living with me. I always knew I could get her to eat when I offered her a bran muffin.

Stacy Rushton said...

I am intrigued! Especially by the instructions not to stir. Anytime i've left batter in the refrigerator, like when there's leftovers from pancakes, it gets liquidy on top after a few days and kind of grey. Could it be that the natural fermentation of the buttermilk helps somehow? I will definitely be trying this one!

Unknown said...

Cali your Raisin Bran Muffins looks so delicious and healthy. I love the texture as well.

Shireen said...

Great choice for this theme Cali! Muffins are my all time favourite!

Julie said...

This is a wonderful recipe, and giving it to new parents is an amazing idea. Good luck with the washer :( .

Karen said...

Three weeks in advance? How cool is that!! I love feeling organized too.

Pam said...

They are great muffins and anything that can be put together in advance works for me! This is a great recipe to try, thanks!

Pavani said...

Yummy looking bran muffins. Make ahead bakes are such a boon during the busy holiday season.

vimalalakshmi said...

your muffins are tempting me to try now.....

Cocoa and Lavender said...

I used to have a great brand muffin recipe just like this. You could leave it in the refrigerator, and bake yourself a single muffin in the morning. I lost it several moves ago, so I am so glad to have your recipe for this. Thanks!