Refrigerator Bran Muffins Farm Journal Recipe

These fantabulous bran muffins are a baker's dream! The batter keeps for up to 6 weeks in your refrigerator, allowing you to bake fresh muffins whenever you crave them. Customize your muffins with dried fruits, nuts, cinnamon, or your favorite spices for endless variations. Perfect for busy mornings or unexpected guests!

Prep Time 20 mins
Cook Time 35 mins
Calories 164.8 kcal
Protein 7g
Rating Be the first
Refrigerator Bran Muffins Farm Journal 26

Recipe Actions

Share this recipe:

Recipe Author

Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Refrigerator Bran Muffins Farm Journal

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Refrigerator Bran Muffins Farm Journal? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Refrigerator Bran Muffins Farm Journal

  1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt. Set aside.
  3. In a separate bowl, pour 1 cup boiling water over 1 cup whole bran cereal. Let stand for 5-10 minutes to soften.
  4. In a large bowl, cream together 1 cup granulated sugar and 1/2 cup shortening until light and fluffy. Beat in 2 large eggs one at a time, mixing well after each addition.
  5. Stir in 1 cup buttermilk, 1/2 cup bran buds, and the soaked whole bran cereal. Mix until just combined.
  6. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fill each muffin cup about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  10. Store leftover batter in an airtight container in the refrigerator for up to six weeks.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

32g

Fat

8g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Recipe Tags (Choose a tag and find related recipes!)

Frequently Asked Questions

How long does it take to make Refrigerator Bran Muffins Farm Journal?

Refrigerator Bran Muffins Farm Journal takes about 55 minutes from start to finish — roughly 20 minutes to prepare and 35 minutes to cook.

How many calories are in Refrigerator Bran Muffins Farm Journal?

Refrigerator Bran Muffins Farm Journal has approximately 164.8 calories per serving, with about 7 g protein, 6 g carbohydrates and 13 g fat.

What ingredients do I need for Refrigerator Bran Muffins Farm Journal?

The key ingredients for Refrigerator Bran Muffins Farm Journal are All Purpose Flour, Baking Soda, Salt, Boiling Water, All Bran Cereal, Sugar. See the full list with measurements above.

Reviews

No reviews yet — be the first to share your thoughts on this recipe!

Write a Review