Six Week Refrigerator Bran Muffins with Natural Bran

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.

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.

Ingredient :

• 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

Instructions :

1. Preheat oven to 425 F and prepare muffin pans.
2. Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
3. In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
4. 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.
5. Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
6. Read more please visit : www.crosbys.com

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