Recipes that can be prepared in advance get my special attention. For two decades now, I have pulled out this muffin recipe whenever there’s a crowd at the house. It’s easy to transport to someone else’s place too!
During the next couple of weeks, many homes will fill with family and friends visiting for the holidays. With this make-ahead-and-bake-later recipe, treat family and guests to hot muffins every morning with all the pleasure and little the effort.
Add a big pot of coffee, butter and a selection of jams and you’ll find yourselves lingering over the morning table day after day. Still in your pajamas at noon? It happens!
And because the batter is in the frig waiting to be baked, at the last minute, you can invite friends in for hot coffee and muffins before heading out into the cold.
This recipe is so flexible: it works for a crowd, yes, but also for a small household, a few muffins at a time. For big crowds, double or triple the batter. To bake a small batch, fill the inside muffin cups to equalize heat distribution.
FIVE-WEEK BRAN MUFFINS
Baking time: 20 minutes
Makes 21 medium muffins
- 1 cup 100% Bran cereal (Post)
- 1 cup boiling water
- 1 cup sugar
- 1/2 cup shortening
- 2 eggs
- 2 cups buttermilk
- 2-1/2 cup flour
- 2-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups All-Bran cereal (Kellogg’s)
- 3/4 cups raisins
In a small mixing bowl, soak 100% Bran in boiling water until liquid is absorbed and let cool. In a large mixing bowl, blend sugar and shortening. Add eggs one at a time, beating well after each. Add buttermilk and 100% Bran mixture and stir lightly. Add dry ingredients and stir lightly. Fold in raisins and All-Bran.
Cover and refrigerate up to five weeks. When ready to bake, spoon out 2 heaping tablespoons (about 1/3 cup) of batter per muffin but do not stir the batter. Bake in greased muffin tins for 20 minutes at 400F.
More Make-Ahead Breakfast Recipes
• Originally published in 2002, published online for the first time in 2007
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