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Refrigerator Bran Muffins

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.'"

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (29)

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 36 servings
 

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

Directions

  1. 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.)

Footnotes

  • If Cooking for Two: Bake muffins and freeze to enjoy months later.
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 view all reviews »  

The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 13, 2010 by Jillian Supporting Member (Click to learn more about Supporting Membership)  view full review
Delicious! I cut this recipe down to 9 servings to use up my last cup of buttermilk and the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Jun. 9, 2008 by KRANEY   view full review
These were really good, but I had to make a few adjustments. I halved the recipe, and it made...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jun. 19, 2007 by KatieTheBakingLady   view full review
Aweome recipe! These muffins were delicious. I also used applesauce instead of oil, and wheat...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Nov. 26, 2006 by Suzy   view full review
This is the best! Mom used to keep a batch of this in the frig when we were kids. We would...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on May 27, 2008 by JANE37   view full review
As is, the recipe is okay - has a nice, moist texture but the muffins are definitely not...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 28, 2007 by Colleen   view full review
Excellent recipe. I've made refrigerator bran muffins before and they didn't cook up as pretty...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on May 14, 2012 by Sarah Jo   view full review
I cut this recipe back to 10 servings. I used "soured" lactose-free milk and added one...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 27, 2009 by joyfulwife   view full review
Easy and delicious muffins! After baking, I buttered them and sprinkled them with brown sugar,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 8, 2009 by SusanBeeTX Supporting Member (Click to learn more about Supporting Membership)  view full review
My mother used this recipe for years, and we loved them. She called them Six Week Muffins,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 19, 2007 by TNociti   view full review
I gave this 5 stars because I have made it exactly as written and they were very good. ...

 

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