Servings: 4 dozen serving(s)
Prep time: 20 minutes
Total time: 45 minutes
Cooking time: 25 minutes
Light and airy bran muffins…No kidding!
This is one of those bran muffin recipes that has been around for eons. It makes four dozen muffins and the batter is stored in the fridge so you always have it on hand when you’re in the mood for fresh muffins but don’t have the time or inclination to mix up a batch.
A lot of six-week refrigerator bran muffin recipes call for boxed bran cereal but my mom always made them with natural bran. Baker’s bran as we called it. Using natural bran keeps your muffins light textured which is a treat since many bran muffins are more like doorstops.
Lower in sugar and convenient…
I grew up with this muffin batter in the fridge, stored in a four litre ice cream container. And thanks to mom I also grew up with warm muffins cooling on the counter when I came downstairs for breakfast on sleepy school mornings. Afterschool I used to love dipping a spoon, or my finger, in the batter in the fridge.
I cut the sugar in half in this recipe and added a bit more molasses since it’s a more flavourful sweet. It makes the muffins extra moist and sweet enough without being cake-like.
Mom said she always loved this recipe because it used a whole litre of buttermilk so you’re not stuck with leftover buttermilk wasting away in the fridge.
The batter can be stored in the fridge for up to six weeks, although I have read that they don’t rise as high as the batter gets older.
Six Week Refrigerator Bran Muffin Recipe
Made with Natural Wheat Bran (not bran cereal)
Makes four dozen muffins
- 6 cups natural wheat bran
- 2 cups boiling water
- 1 cup butter, softened
- 1 1/3 cups brown sugar
- 4 eggs
- 4 cups buttermilk
- 1 cup Crosby’s Fancy Molasses
- 5 cups flour, spooned in
- 2 Tbsp baking soda
- 1 Tbsp baking powder
- 1/2 tsp salt
- Preheat oven to 425 F and prepare muffin pans.
- Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
- In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
- Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
- Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
- Cool in pan for 10 minutes then remove to a cooling rack.
|Saturated Fat (g)||2.9|
|Trans Fat (g)||0.2|
|Vitamin A (RAE)||45|
|Vitamin C (mg)||0.2|
|Vitamin D (μg)||0.1|
|Vitamin E (mg)||0.4|
|Vitamin B6 (mg)||0.2|
|Vitamin B12 (μg)||0.1|
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