Make Ahead Bran Muffins

My wonderful mother-in-law gave me this recipe and I’ve made it more times than I can count. Having muffin mix in the refrigerator or even your freezer is a major help in our busy mornings or when you have guests. I always feel good when I can get them a hot breakfast that I know will fill them up until lunch.

These muffins are pretty quick and easy to make, not to mention delicious. And, for those following WW, depending on the size of your muffins, these are just 4 points each. Make a batch today, keep some in the refrigerator for this week and freeze the rest. Enjoy!

Print Recipe

Make Ahead Bran Muffins

Make These Bran Muffins Ahead, Store in Frig or Freezer

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6 dozen

Cost: 3 WW Freestyle Blue

Ingredients

• 15 oz Box of bran cereal, with or without raisins
• 5 cup flour
• 3 cups sugar
• 5 tsp baking soda
• 2 tsp salt, iodized or sea salt
• 4 large eggs, whisked
• 1 qt buttermilk
• 1 cup vegetable oil

Instructions

• Preheat the oven to 350 degrees.
• Grease (or use Pam on) the muffin tins
• Sift together the flour, sugar, baking soda, and salt over the bran cereal in a large bowl
• In a separate bowl, mix together the eggs, buttermilk, and oil.
• Add your wet mixture into the dry mixture and mix together with a large spoon (do not use a mixer).  Continue to stir the two together until the entire mixture is moist.  There will be several pockets of dry mix so really make sure they are all broken open.
• Fill the muffin tins ¾ full.
• Bake for 20 minutes, or until the tops are golden brown and you pass the toothpick test.

Notes

I find it’s best to leave the mix sit over night in the refrigerator if possible.  They are still good if you make them right away, but when it sits for a little while, the bran cereal softens just that little bit more that sometimes makes a big difference.

Also, if you want that almost crispy muffin top, let the batter sit out in the muffin tins for 10-20 minutes before sliding them into the oven.

Finally, I typically divide the batter, keep a few day’s worth in the refrigerator, and put the rest in the freezer.  If I know I have a busier than usual morning, I’ll make some muffins the day before.  Otherwise, I pop a few in the oven while I’m packing lunches in the morning so we get a fresh, hot breakfast.