My friend told me to submit this Refrigerator Bran Muffin recipe from my sister-in-law. It’s awesome and easy! The mix can sit in the refrigerator for up to a week, just stir before making.
Original recipe makes 2 dozen
Ingredients
2 eggs
3/4 cup white sugar
1/3 cup butter, melted
1 cup brewed coffee
2 tablespoons buttermilk
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
3 cups whole bran cereal
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PREP
15 mins
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COOK
20 mins
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READY IN
55 mins
Directions
- In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
- Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.
Nutrition
Calories: 112 kcal
Carbohydrates: 19.2 g
Cholesterol: 24 mg
Fat: 3.2 g
Fiber: 1 g
Protein: 2.3 g
Sodium: 183 mg