Make-Ahead Buttermilk Bran Muffins
Make batter in advance and enjoy fresh muffins a little at a time! This recipe fits in a 5 quart ice cream pail and can be stored in the refrigerator for up to 4 weeks. (It is best after it “sits” at least overnight.) -Lindsay
Ingredients
- 1 cup butter softened
- 1 1/2 cups brown sugar
- 4 eggs
In large bowl, mix butter and sugar until smooth; add eggs and mix until smooth.
- 1 quart buttermilk
- 2 cups water
- 6 cups bran flake cereal I use the Aldi’s brand. For a sweeter result, I’ve used the Bran Chex—16 oz box
Stir in buttermilk and water to egg mixture; then add cereal and stir until moistened. Let this sit for a few minutes to soften cereal.
- 3 1/4 cups whole wheat flour
- 2 cups quick or old-fashioned oats
- 5 tsp baking soda
- 1 tsp salt
Instructions
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In a medium bowl, stir together flour, oats, soda and salt.
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Stir dry ingredients into buttermilk/cereal mixture until well incorporated.
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Place in large (5 qt.) ice cream pail or 5 qt. (4.3L) Tupperware. Store in refrigerator.
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When ready to make muffins, preheat oven to 375 degrees.
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Spray muffin tins (works better than the little paper liners because these tend to stick to the liners).
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Stir batter and spoon into muffin tins only 2/3 full. Sprinkle with oats, if desired.
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Bake at 375 degrees for 20 minutes – until toothpick comes clean.
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Remove pan from oven and let rest 5 minutes, then remove muffins to cooling rack.
