Make Ahead Bran Muffins
Make These Bran Muffins Ahead, Store in Frig or Freezer
Servings: 6 dozen
Cost: 3 WW Freestyle Blue
- 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
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.
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.