Refrigerator Bran Muffins

A versatile muffin batter that can be stored in the refrigerator for two weeks. You can bake all of them at once or as few as desired. Muffins on demand! The muffins are moist and flavorful.


2 C all bran or bran buds

1 C boiling water

1 1/2 C sugar¹

1/2 C butter

2 eggs

2 1/2 C all purpose flour

2 1/2 t baking soda

1/2 t salt

1 C bran flakes²

2 C buttermilk


Preheat oven 375º F  Line muffin pan with paper baking cups or use non stick spray

In medium bowl add flour, baking soda, salt, and bran flakes. Mix and set aside

In medium bowl pour boiling water over all bran then mix and let stand.

In large bowl cream sugar, butter, and eggs.

Add cooled bran mixture to creamed mixture and combine

Add flour mixture alternately with buttermilk to creamed mixture.

Bake in preheated oven for 15-20 minutes

Bake as needed, mixture will keep in refrigerator for two weeks.³


1 I have many times cut the sugar amount to 3/4 C

2 I use raisin bran flakes

3 My Mom would store the dough for 4-5 weeks. We never got sick!

Alternatives Available

Batter can be doubled. I make 24 muffins with the above recipe.

2 t cinnamon, dried fruit such as cranberries, apricots, or dates can be added for variety before baking


Banana Wheat Germ Muffins


1 1/2 cup all-purpose flour

1 cup wheat germ

1/2 cup brown sugar

3 t baking powder

1/2 t salt

1 cup mashed bananas or 3 medium

1/2 cup milk

1/4 cup of canola oil

1 egg

1/2 cup chopped pecans optional


Preheat oven to 400º  12 well muffin pan 15″ by 11″ 1 cup size. Use standard size baking cups. Spray with Pam® and place in wells.

Combine in separate bowl the dry ingredients, mix and set aside. In medium bowl add wet ingredients and combine. Add in dry ingredients and nuts. Stir until dry ingredients are moist.

Fill the baking cups 2/3 full. Bake 20-25 minutes or until cake tester inserted in middle comes out dry.


Pumpkin Cranberry Muffins


2 cups all-purpose flour

3/4 dark brown sugar

2 t baking powder

1/2 t baking soda

3 t cinnamon*

1 t ginger

1/2 t cloves

1/2 t mace

1/2 t salt

1 15 ounce can Libby’s® Organic Pumpkin

1/2 cup butter melted

2 eggs

1/4 sour cream

1 t vanilla

1-1 1/2  cup cranberries or Crasins®

1/4 sugar

2 T cinnamon


Oven 380º   12 well muffin pan 15″ by 11″ 1 cup size. Use 12 standard size baking cups. Spray with PAM® Baking  and place in wells.

Mix flour, baking powder, baking soda, cinnamon, ginger, mace,cloves, and salt in bowl and set aside. Mix sugar and cinnamon and set aside.

Beat melted butter and brown sugar until fluffy. Add in eggs. Add pumpkin, sour cream, and vanilla and mix until well blended.

Add flour mixture in thirds. Add  cranberries with the last third of flour and mix. Divide the dough between the 12 muffin cups.They will be very full if you use 1 1/2 cup cranberries. The children like alot of cranberries.  Dust tops with cinnamon sugar.

Bake about 25 minutes or until cake tester(or tooth pick) comes out clean. Cool 5 minutes and remove to wire rack.*


1.Can replace spices with Holiday Spice Blend Holiday Spice Blend

2.I have used dried and fresh cranberries chopped in this recipe. The muffins made with fresh cranberries have a nice tart taste but their shelf life is only a couple days. However they can be frozen and then microwave and eat.