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 make-ahead breakfast or anytime snack.
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Okay, I'll just lay this out there right from the start, these Refrigerator Bran Muffins are lovingly referred to as "fiber bombs" in our house. Because, you know, they help with a certain ... issue. Do you catch my drift?

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 tender moistness from buttermilk.

They're a fabulous breakfast bite alongside that morning cup of coffee. Though personally, I love to enjoy Refrigerator Bran Muffins as an afternoon snack.

I often whip up a batch, pack them in small packs in ziploc bags or plastic containers, and pop them in the freezer. Then they're ready to just grab a pack out of the freezer every few days, and I'm good to go with a great quick-grab snack or breakfast. Since a batch makes 5 dozen muffins, the batch can keep you going for snacks for quite some time.

High-fiber Refrigerator Bran Muffins, made with Kellogg's All-Bran cereal, aren't just packed with fiber -- they're packed with flavor, too.

What's to Love About This Recipe?

• Large batch - A batch of these beauties makes about 60 muffins, meaning you can knock out the prep for a bunch all at one time.
• Make ahead convenience - Refrigerator Bran Muffin batter can be kept in the refrigerator for days, or the baked muffins easily can be popped in the freezer, making these muffins a perfect make-ahead breakfast or snack.
• High fiber - Made with Kellogg's All-Bran cereal as their base, Refrigerator Bran Muffins are simply (and deliciously) packed with fiber.
• Fabulous flavor - Combining their bran cereal base with the sweetness of raisins and richness of molasses, Refrigerator Bran Muffins deliver up fabulous flavor in every bite.
• Perfect for breakfast or snacking - Enjoy alongside your coffee for a tasty breakfast bite, or they're perfect as an anytime grab-and-go snack.

Refrigerator Bran Muffins Ingredient Highlights:

To create the classic high-fiber deliciousness of these Refrigerator Bran Muffins, along with basic baking ingredients, you'll need:

• All-Bran cereal - Kellogg's All-Bran cereal provides the high-fiber bran base for these classic muffins.

• Molasses - A generous dose of molasses brings richness to the baked muffins, helping create their signature flavor.

• Raisins - Provides nice bits of sweetness throughout the baked muffins. Golden raisins or dried cranberries could be substituted, if you prefer.

• Boiling water - Used to soak the All-Bran cereal and raisins, softening the cereal and plumping the raisins before they're added into the full muffin batter.

• Buttermilk - Brings richness to the muffins and helps them bake up moist and tender. We do not recommend substituting regular milk for the buttermilk.

• Granulated sugar -  One cup of granulated sugar serves as the muffins' sweetener. One cup or honey or 2/3 cup of Splenda sugar substitute may be used in its place.

• All-purpose flour -  Five cups of all-purpose flour creates the structure of the muffins. A mixture of 3 cups all-purpose flour + 2 cups whole wheat flour can be used instead.

How to Make Classic Refrigerator Bran Muffins:

To whip up a batch of classic Refrigerator Bran Muffins, start by combining a bit of the recipe's All-Bran cereal with raisins and boiling water.

Set the mixture aside and let it sit until the cereal gets all squishy. The boiling water softens and plumps the raisins and breaks down the bran cereal, creating a very moist and mushy mixture.

Next, grab a large mixing bowl ... and when we say large mixing bowl, we mean it! Because this recipe creates a big  ol' batch of batter. Mix up the muffin batter, including more All-Bran cereal, molasses, and buttermilk.

Then add in the squishy mushy raisin & All-Bran mixture.

Now let me say, I'm not sure if you can tell in these photos, but the bowl we're using for mixing up the batter is HUGE. -- And you can see how full it is. We are actually using a 6 to 8-quart mixing bowl.

I recommend using the largest bowl you have. If you don't have a huge bowl, consider using two large mixing bowls and dividing the ingredients evenly between them as you mix the batter up.

Now at this point once the batter is prepared, you can either bake the muffins up in muffin tins or refrigerate the batter to bake later.  

Supposedly, Refrigerator Bran Muffin batter can be kept in the refrigerator for up to two months. -- Hence, its name. To be completely honest, I've never felt completely comfortable keeping it unbaked for that long. -- The longest I've refrigerated the batter is two weeks.

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.  

But whether refrigerating the batter, or freezing the baked muffins -- either way you've got a perfect quick breakfast or anytime snack on hand. One that's packed with both fiber and flavor, to boot.  

But given Refrigerator Bran Muffins' "fiber bomb" super powers, we recommend eating just one of these tasty muffins a day. -- If you know what we mean.

Check out these other tasty muffins:

• Buttermilk Blueberry Muffins
• Cinnamon Sugar Donut Hole Muffins
• Pumpkin Cream Cheese Muffins
• Chocolate Chip Pumpkin Muffins
• Pumpkin Apple Streusel Muffins
• Applesauce Muffins
• Oatmeal Muffins
• Blueberry Oatmeal Muffins
• Buttermilk Jam Muffins
• Lemon Crumb Muffins
• More breads & muffins

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

bran muffins recipe, All Bran cereal muffins

Muffins

Yield: about 60 muffins

Author: Tracey | The Kitchen is My Playground

Classic Refrigerator Bran Muffins

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.

prep time: 20 Mcook time: 20 Mtotal time: 40 M

ingredients:

• 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

instructions:

How to cook Classic Refrigerator Bran Muffins

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. Stir in the cooled raisin-cereal mixture.
4. Spoon batter into muffin tins coated with non-stick cooking spray, filling cups 3/4 full. Bake at 400℉ for 20 minutes.

TRACEY'S NOTES

1. 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, pack them in small packs in ziploc bags or plastic containers, and then freeze the baked muffins to serve when needed.

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