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Classic Refrigerator Bran Muffins {with All-Bran Cereal & Raisins}

Classic high-fiber Refrigerator Bran Muffins, made with Kellogg's All-Bran cereal, aren't just packed with fiber ~ they're packed with flavor, too.  And since the batter can be kept in the refrigerator for days ... or the baked muffins can easily be popped in the freezer ... they're perfect for a quick breakfast or anytime snack.

Okay, I'll just lay this out there right from the start ... these Bran Muffins are lovingly referred to as 'fiber bombs' in our house.  'Cause, you know, they help with a certain ... issue.
Do you catch my drift?

Yes, making these regularly will keep you, well, ... regular.

I know, I know, enough already.

Being packed with fiber, however, isn't the only benefit these muffins deliver.  They're also quite tasty, delivering up just the right touch of sweetness from raisins, a richness from molasses, and moistness from buttermilk.

Personally, I love to eat these as my afternoon snack.

I whip up a batch {which is big ... about 5 dozen muffins} and pop them in small packs in the freezer.  Then I just grab a pack out of the freezer every few days, and I'm good to go with a great quick-grab snack.

The high-fiber bran base for these classic muffins comes from Kellogg's All-Bran cereal.  You know, this stuff ...

To whip up the muffins, you start by mixing a bit of the All-Bran cereal with raisins and boiling water ...

... and let that sit until it gets all mushy.  {This gets added to the muffin batter later.  It gets to just hang out chillin' for a bit.}

Next you grab a big bowl ... and when I say big, I mean HUGE!  'Cause this will be a big  ol' batch of batter ... and mix up the batter, including more All-Bran cereal.

And finally you add in the squishy mushy raisin & All-Bran mixture.

Now let me tell ya, not sure if you can tell in these photos, but the bowl I use for mixing up the batter is HUGE.  And just look at how full it is!  I recommend using the hugest {is that a word?} bowl you have.  If you don't have a huge bowl, consider using two large mixing bowls and dividing the ingredients evenly between them to mix the batter up.

Now at this point, you can either bake the muffins up or refrigerate the batter.  Supposedly, the batter can be kept in the refrigerator for up to two months ... but I've never kept it refrigerated for that long.  To be completely honest, I've never felt completely comfortable keeping it for that long.  Nope, the longest I've refrigerated the batter is two weeks.  But it's up to you!

Rather than refrigerate the batter, I prefer to bake all the muffins immediately and then put the baked muffins in the freezer in small packs.  

Refrigerating the batter ... freezing the muffins ... either way you've got a perfect quick breakfast or anytime snack, packed with both fiber and flavor.  

But given their 'fiber bomb' super powers, I recommend eating just one  of these tasty muffins a day.  If you know what I mean.

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Refrigerator Bran Muffins with All-Bran & Raisins
Source:  My grandmother {but this is one of those classic recipes that's everywhere}
(Printable recipe)
  • 5 c. All-Bran cereal, divided
  • 2 c. boiling water
  • 1 (15 oz.) box raisins
  • 1 c. granulated sugar {or 1 c. honey or 2/3 c. Splenda}
  • 2 c. molasses
  • 1 c. canola oil
  • 4 eggs, well beaten
  • 1 quart buttermilk
  • 5 c. all-purpose flour {or 3 c. all-purpose flour + 2 c. whole wheat flour}
  • 5 tsp. baking soda
  • 1 tsp. salt
  1. In a medium-sized bowl, combine 2 cups All-Bran cereal and raisins. Pour boiling water over the mixture and set aside to cool.
  2. Place sugar in a very large mixing bowl. Stir in oil, molasses, eggs, buttermilk, and remaining 3 cups All-Bran cereal.
  3. Stir together flour, baking soda, and salt; add to the sugar mixture and stir to combine. Mix in the cooled raisin-cereal mixture.
  4. Spoon batter into muffin cups coated with non-stick cooking spray, filling cups 3/4 full. Bake at 400 degrees for 20 minutes.
Muffins can be baked right away, or batter may be stored in the refrigerator for {supposedly} up to 2 months, and baked as needed.  Though I've never stored the batter this long!  I prefer to bake all my muffins right away and then freeze the baked muffins to serve when needed.

Makes approximately 5 dozen.



  1. Wonderful treat for breakfast. Blessings, Catherine

  2. Stopping over from Time to Sparkle. I always forget about bran muffins in favor of more unhealthy ones :) Thanks for reminding me though... I do actually like them and need to make them more often. Pinned!

    1. Thank you! I try to keep them on hand for a grab-and-go snack, and even have them for dessert sometimes. Now, if I could jussssst replace chocolate with bran muffins a little more often ... :-)

  3. Yum, I love these and had kind of forgotten about them too. This post had me laughing:) :)


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