Refrigerator Bran Muffins

We have been searching for this Refrigerator Bran Muffin recipe for a while now. Make ahead of time and store in measured  ziploc bags (just enough batter to fill 12 muffin cups) for up to 30 days in the refrigerator.  Bringing breakfast together in the morning was easy, and only a muffin pan to wash is even better! Surprisingly, these Bran Muffins are sweet and delicious and the kids ask for them all the time. 

Refrigerator Bran Muffins

Makes 48 muffins 


Ingredients: 
4 cups wheat bran flakes 
2 cups bran buds
2 cups boiling water 
4 cups buttermilk 
1/2 cup butter, melted
1/2 cup applesauce
2 cups sugar
4 eggs
1 teaspoon vanilla extract
5 cups freshly ground wheat flour
4 teaspoons baking soda
1 teaspoon salt 


Directions: 
In a large bowl pour boiling water over wheat bran flakes and bran buds, and mix well. Stir every few minutes while the mixture cools to room temperature. Add buttermilk, melted butter, applesauce, sugar, eggs and vanilla and mix well. Add wheat flour, baking soda and salt. mix well to combine all the ingredients.  


The batter can be covered and kept in the refrigerator (or divid out into serving sized ziploc bags).  To bake, scoop the batter into greased muffin tins, Fill 3/4 full. Bake at 375 degrees F for 14-16 minutes. 


Word of caution: unless you regularly eat bran and freshly ground wheat flour one muffin is PLENTY, or you might spend a lot of time in the restroom.  They are so yummy so it might be hard to resist! 

Fluffy Lemon Buttercream Frosting

Let me interrupt the top ten main dishes, for some absolutely delicious Fluffy Lemon Frosting. Last night I was looking for a fluffy lemon frosting, and I found this yummy recipe. It is {way} to good to keep to myself. My husband even LOVED it, and I've told you he's not big on treats....I know crazy....! This Fluffy Lemon Buttercream Frosting was amazing on top of my favorite Lemon Sour Cream Cupcakes.

Fluffy Lemon Buttercream Frosting

grouprecipes.com

Ingredients:

3 1/2 cups confectioners sugar

1/ 2 cup butter (1 stick), softened (just softened, not melted)

1/4 cup milk

1 teaspoon vanilla

1 tablespoon lemon zest

Directions:

Mix the butter, lemon zest and vanilla together, making sure all the lumps are gone. Add the milk slowly and on high speed, until it is creamed into butter mixture. By the cup, mix in the sugar. Once the sugar is all in the bowl, cream on high for two minutes.

Pumpkin Cream Muffins

Thanksgiving is just right around the corner, have I mentioned how much I {LOVE} this time of year! I found this recipe in one of the cute Gooseberry Patch Christmas Cookbooks, made it for the first time on a cold Texas morning last week and everyone gobbled them up. The pumpkin muffin bottom is moist, rich and dense, the cream cheese is sweet and tangy, and the topping adds a little surprise perfect crunch. Perfect for breakfast, brunch or the down time when everyone is just hanging out durning the holiday.

Pumpkin Cream Muffins

Ingredients:

3 eggs, divided

1 1/3 cup sugar, divided

1 1/4 cup flour

2 1/2 teaspoons cinnamon

3/4 cup oil

1 can pumpkin

1 teaspoon baking soda

1/2 teaspoon salt

8 oz package cream cheese, softened

Directions:

Combine 2 eggs, one cup sugar, oil and pumpkin in the bowl of an electric mixer fitted with the paddle attachment. Beat mixture at medium speed for 5 min, scrape down sides of bowl and add flour, cinnamon, baking soda, and salt. In a separate bowl, blend together cream cheese, remaining egg, and sugar. Pour pumpkin mixture into prepared muffin tin ( I used decorative paper liners), filling 2/3 full. Place a heaping tablespoon of cream filling in the center of each muffin. Sprinkle with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Make 1 1/2 dozen.

Topping:

1/4 cup sugar

1/2 teaspoon cinnamon

3 tablespoons flour

2 tablespoons butter, softened

Combine all ingredients with a pastry cutter, until it resembles coarse bread crumbs.

Banana Crumb Muffins

These were YUMMY!! Easy to mix up quickly in the morning, and they made my house smell great!

printable version

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, softened

1 teaspoon ground cinnamon

1/2 teaspoon vanilla

Streusel Topping:

2 Tablespoons flour

1/3 cup brown sugar

1/8 teaspoon ground cinnamon

1 Tablespoon butter

Directions:

Preheat oven to 375F. Prepare muffin tin.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, white sugar, vanilla, cinnamon, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until toothpick inserted into center of muffin comes out clean.

Chunky Banana Bran Muffins

I grew up in a family of bran muffin lovers! My DAD used to make bran muffins that I thought were incredible! Now that I'm looking for the recipe, it seems to be lost..... I'll keep looking!! And for sure post it when I find it. Here is a great and flavorful recipe in the meanwhile.

Ina Garten

Makes 20 to 24 muffins

printable version

Ingredients:

2 cups unprocessed wheat bran

2 cups buttermilk

1 stick butter, at room temperature

1/2 cup light brown sugar

4 eggs, at room temperature

3/4 cup unsulfured molasses

2 teaspoons grated orange zest

1 teaspoon mexican vanilla

3 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 cups raisins

2 cups large-diced banana (about 2 bananas)

1 cup chopped walnuts

Preheat oven to 350. Line muffins tins with paper liners.

Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on a high speed for about 5 minutes, until light and fluffy. With the mixer on low, add eggs, one at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran-buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the four mixture to the batter and mix just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.

With an ice cream scoop or larger spoon, fill the muffin cups full and bake for 25 to 30 minutes, until a cake tester comes out clean. Cool in pans.

*hugs*

Amy

Whole Wheat Muffins

I love my recipes that use up wheat from the food storage. You will enjoy this whole wheat muffin recipe. In fact, I'm going to whip some up right now- yummy! 

Ingredients: 

1/2 Cup oil

1 Cup Brown Sugar

1 Cup Applesauce

1 t Baking Soda

1 1/2 Cups Whole Wheat Flour

1 t Cinnamon

Directions:

Preheat oven to 375F. Mix all ingredients together until well incorporated. Pour batter into prepared muffin tin. Bake 18-20 minutes. 

Tips:

You could add some granola to top this muffin off-- if you want more texture and flavor. 

Prepare your batter the night before, and refrigerate, for a really quick morning bake.