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Refrigerator Bran Muffins
SUBMITTED BY:
Betty Shaw
"'WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one.'"
RECIPE RATING:
Read Reviews
(9)
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PREP TIME
20 Min
COOK TIME
15 Min
READY IN
35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
4 eggs
1 quart buttermilk
1 cup vegetable oil
1 cup sugar
6 cups raisin bran cereal
1/2 cup raisins
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
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DIRECTIONS
In a large mixing bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)
FOOTNOTE
If Cooking for Two: Bake muffins and freeze to enjoy months later.
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REVIEWS
Reviewed on Nov. 26, 2006 by
Suzy
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Suzy
Nov. 26, 2006
This is the best! Mom used to keep a batch of this in the frig when we were kids. We would microwave a muffin (paper liner in a small bowl works well) for breakfast! Clearly the texture is not as good when you microwave as when you bake it in a conventional oven, but the convenience is worth it. I'm glad to find this recipe again. I'm sure my coworkers will be jealous when I pull my freshly-baked muffin out of the microwave every morning!
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8 users found this review helpful
This is the best! Mom used to keep a batch of this in the frig when we were kids. We would...
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Reviewed on Jun. 19, 2007 by
KatieTheBakingLady
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KatieTheBakingLady
Jun. 19, 2007
Aweome recipe! These muffins were delicious. I also used applesauce instead of oil, and wheat flour instead all-purpose. I added 5 1/2 teaspoons of baking powder and they raised very nicely. My Dad and I put lot's of them in the freezer and simply pop them in the microwave for breakfast. Very tasty treat.
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3 users found this review helpful
Aweome recipe! These muffins were delicious. I also used applesauce instead of oil, and wheat...
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Reviewed on Jul. 28, 2007 by
Colleen
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Colleen
Jul. 28, 2007
Excellent recipe. I've made refrigerator bran muffins before and they didn't cook up as pretty as these. Not a super sweet muffin, but that's not what this recipe's about. Mixed up quickly, eaten just as quickly by my family! The rest is waiting in the fridge for the next fresh batch.
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2 users found this review helpful
Excellent recipe. I've made refrigerator bran muffins before and they didn't cook up as pretty...
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Reviewed on Jan. 19, 2007 by
TNociti
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TNociti
Jan. 19, 2007
I gave this 5 stars because I have made it exactly as written and they were very good. However, in trying to make them a bit healthier I made the following changes with a 3 star result: Used whole wheat flour, used splenda instead of sugar, used applesauce instead of oil. The taste is still good but they did not rise like I wanted. All in all, very good, though. Thanks.
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2 users found this review helpful
I gave this 5 stars because I have made it exactly as written and they were very good. ...
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Reviewed on Jun. 9, 2008 by
KRANEY
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KRANEY
Jun. 9, 2008
These were really good, but I had to make a few adjustments. I halved the recipe, and it made 24 good-sized muffins. For a half recipe, I used 2 eggs, 2 cups buttermilk, 1/2 cup oil, 1 1/2 cups sugar (made them way too sweet though - I will try 3/4 cup next time), 4 cups raisin bran (with no extra raisins added), 2 1/2 cups flour, 1 tsp. baking soda, and 1 tsp. salt. Note that substituting half wheat flour and half regular flour is just fine! Next time I'm going to use half applesauce and half oil, as others suggested. Thanks for the recipe!
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1 user found this review helpful
These were really good, but I had to make a few adjustments. I halved the recipe, and it made...
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Reviewed on Jun. 30, 2008 by RD cook
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RD cook
Jun. 30, 2008
Yum!!
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0 users found this review helpful
Yum!!
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Reviewed on May 27, 2008 by
JANE37
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JANE37
May 27, 2008
As is, the recipe is okay - has a nice, moist texture but the muffins are definitely not sweet. The next time I made them I doubled the sugar and the result was perfection!
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0 users found this review helpful
As is, the recipe is okay - has a nice, moist texture but the muffins are definitely not...
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Reviewed on Dec. 2, 2007 by
Missy
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Missy
Dec. 2, 2007
I have been looking for this recipe for years! Thank you! I add two extra tsp of baking soda, use golden raisins for variety and moisture content, and add 2 C. of homemade pear or apple butter, which takes these from great to perfect. I haven't tried store-bought apple or pear butter, but you could use applesause. Don't cut down on the oil though, you don't want them to be dry. I also add vanilla (2 tsp.) and butter flavoring extract. Very Nice Batter than doesn't turn colors in the fridge all week.
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0 users found this review helpful
I have been looking for this recipe for years! Thank you! I add two extra tsp of baking soda,...
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Reviewed on Apr. 12, 2007 by
AMYNTEXAS
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AMYNTEXAS
Apr. 12, 2007
I had good results with this recipe and found it was easy to make a 1/2 batch. The adults in my family like these more than the kids. I found that sprinkling a little cinnamon sugar over them before baking made them more kid pleasing.
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0 users found this review helpful
I had good results with this recipe and found it was easy to make a 1/2 batch. The adults in...
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Refrigerator Bran Muffins
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