Brian and I are big fans of bran muffins. The problem is the Mr. likes them warm. During the week, I just can't make that happen. Well, that's what I thought until I came across this recipe from A Little Bit Crunchy a Little Bit Rock n' Roll. You mix up the batter the night before and bake the next day. Even better you can keep the batter for up to two weeks...sweet! I added a few ingredients to suit our taste, and we loved these muffins. They are a new favorite. Thanks for sharing Mama J.
Refrigerator Raisin Bran Muffins
1 1/4 cup buttermilk
1/4 cup canola oil
1 1/2 cup raisin bran cereal
1/2 cup raisins
1/2 cup unbleached all purpose flour
1/2 cup white whole wheat flour
1/4 cup fine milled flax seed
1/2 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
In a medium bowl mix together buttermilk, oil, and egg. In a large bowl mix together the remaining ingredients. Add the wet ingredients to the dry and stir until combined. Cover and refrigerate over night. You can keep the batter for up to two weeks covered in the refrigerator.
When you are ready to bake pre heat your oven to 400 degrees. Grease your muffin tins and fill with batter. Place your oven rack in the middle position and bake the muffins for 20-25 minutes.
Yield: 9-12 muffins
Source: Slightly adapted from, A Little Bit Crunchy a little Bit Rock n' Roll