Refrigerator Bran Muffins - My Favorite Bran Muffin Recipe

<< This easy recipe for Refrigerator Bran Muffins makes approximately 2 1/2 to 3 dozen regular sized muffins that are delicious and light in texture. Store the batter in an airtight containter in the fridge for a few weeks and make fresh bran muffins as needed. Adapt the recipe to suit your tastes: add grated orange or lemon zest, stir in a spoonful of marmelade or jam, small pieces of candied ginger, cranberries, chocolate chips or your favorite flavor extracts.

Ingredients for Refrigerator Bran Muffins:

• 1 cup boiling water
• 3 cups whole bran cereal (such as Kellogg's All Bran)
• 1/2 cup margarine or room temperature butter (you may also use 1/4 cup margarine and 1/4 cup oil plus 1 tbsp. oil, if desired)
• 1 1/2 cups white sugar
• 2 tsp. vanilla extract
• 1-2 tbsp. maple syrup, optional
• 2 eggs
• 2 cups buttermilk*
• 2 1/2 cups all-purpose flour (you may use half all-purpose and half whole wheat, if desired)
• 2 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup raisins

Grease or line muffin tins.

In a small bowl, combine ONE CUP ONLY of the bran cereal with one cup of boiling water and let it stand until it has cooled.Set aside the remaining 2 cups of bran cereal. All of the bran cereal will be added to the batter later on.

In a large bowl, cream together margarine and sugar until well-blended. Add vanilla (and maple syrup) followed by the eggs, beating them in one at a time, until all ingredients are incorporated. Add the buttermilk, beating on low to avoid spatters. Mixture will be quite loose. Add flour, baking soda and salt, beating on low, only until blended.

Fold in remaining 2 cups of bran cereal and raisins. Follow this by folding in the bran mixture that has cooled.

Fill the lined muffin tins and bake on centre oven rack at 400 degrees for 20 minutes (25 minutes for extra large muffins) until tops are golden brown and firm to the touch.

Cool and serve. Store the baked Refrigerator Bran Muffins in an airtight container. Remaining batter should be kept in an airtight container in the fridge - it can last for weeks.

* You may substitute these ingredients for buttermilk: 2 tbsp. lemon juice or vinegar added to enough milk to make 2 cups, you may also use light sour cream or plain yogurt. It is worth noting that buttermilk really enhances the texture and taste of these muffins.

This bran muffin recipe has been adapted from 'Six Week Bran Muffins' found on allrecipes.com

Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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