Bran Muffin Recipe
A quick and easy overnight
Bran Muffin Recipe
that makes super moist whole grain muffins! The batter can be stored in the refrigerator for up to 4 weeks, so you can have fresh baked homemade muffins every day for breakfast, even on busy mornings!
Bread, Breakfast, brunch, Snack
Karrie | Tasty Ever After
(Use combination of shredded multigrain or wheat, oatmeal, and/or Raisin Bran. I use a mixture of all-natural cereals of bran and shredded multigrain squares.)
whole wheat flour
Make The Cereal Mixture:
In a large bowl, add 3 cups of cereals and pour ½ cup of boiling water over top. Let the water moisten the cereals for a few minutes.
Add to the bowl of cereals, 1 ¾ cups brown sugar, ½ cup vegetable oil, and the 2 beaten eggs. Stir together until fully combined. Set aside.
Make The Milk Mixture:
In a small bowl, add 2 cups buttermilk and whisk in 2 ½ teaspoons baking soda. Set aside.
Make The Flour Mixture:
In a medium bowl, mix together 1 ¾ cups all-purpose flour, ¾ cup whole wheat flour, ¼ cup toasted wheat germ, and ½ teaspoon salt. Set aside.
Make The Muffin Mixture:
Alternate folding into the cereal mixture, a ⅓ of a cup of the flour mixture and then a ⅓ of a cup of the milk mixture, ending with the milk mixture.
Put the muffin mixture in a tightly covered container and refrigerate overnight (batter will keep for up to 4 weeks).
Bake The Muffins:
Preheat oven to 375F/190C. Stir the muffin mix and scoop into a lightly greased muffin pan until right at the top of each muffin pan well.
Bake for 25 minutes, or until a toothpick in the center of a muffin comes out clean. Serve immediately or cool and freeze for up to 3 months.
Muffin batter can be stored in the refrigerator for up to 4 weeks. Bake fresh muffins as needed!
Cooked muffins can be frozen by wrapping in freezer proof paper or bag and storing for up to 3 months.
Reheating muffin tip: cut the muffin in half and fry in a pan with melted butter.
Bran Muffin Recipe https://www.tastyeverafter.com/bran-muffin-recipe/