I've been making these Refrigerator Bran Muffins fairly often lately. My kids and husband LOVE muffins like no one else and I don't mind making them for them at all. The problem is that on a saturday morning, they can polish off an entire dozen and I get a little sick of making a whole batch every day of the weekend. That's why I love this recipe. One batch of batter makes about 4 dozen muffins and you can keep the batter in the fridge for up to 4 weeks! They are also low in sugar and quite healthy. Feel free to substitute some of the flour for whole wheat or add any fruit you want. Just only add the fruit to the batter you are about to bake.
The recipe is from my all time favorite cookbook, More With Less
Refrigerator Bran Muffins
2 cups ready to eat bran cereal
2 cups boiling water
2 cup butter
1 ½ cups sugar
1 liter buttermilk (or sour milk)
5 cups flour
5 tsp. baking soda
1 tsp. salt
4 cups additional dry bran cereal
Mix together 2 cups bran cereal with the boiling water. Set aside to let soak and cool.
Cream together butter, sugar, and eggs. Add buttermilk and soaked bran mixture.
Mix together flour, soda, and salt. Add to creamed mixture and fold in until flour is moistened. Fold in 4 cups additional dry bran cereal.
Store batter in covered container in the fridge. Keeps good for 3-4 weeks. When ready to bake, preheat oven to 375 and fill well greased (or lined) muffin tins 2/3rds full. Bake for approximately 15-20 mins.