Imagine padding into the kitchen some sleepy morning. You turn on the oven, let the dog out, make the coffee, scoop some batter into muffin tins. Twenty minutes later? Hot muffins! It must've been a dream, right? No ma'am, it's a make-ahead muffin recipe that's kept in the fridge, ready to make small batches of muffins any time later. Tis a busy cook's morning miracle!
"I make this recipe with dried cranberries . . . it is delightful!" ~ Penny
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 fridge 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 (just two or three muffins, say), fill the inside muffin cups to equalize heat distribution.
FIVE-WEEK BRAN MUFFINS
Baking time: 20 minutes
Makes 21 medium muffins
- 1 cup Post-brand 100% Bran cereal
- 1 cup boiling water
- 1 cup (200g) sugar
- 1/2 cup shortening
- 2 large eggs
- 2 cups buttermilk
- 2-1/2 cups flour, fluffed to aerate before measuring or 312g
- 2-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups Kellogg's All-Bran cereal
- 3/4 cups raisins or currants
In a small mixing bowl, soak 100% Bran in boiling water until liquid is absorbed and let cool.
In a large mixing bowl, use an electric mixer to 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, do not stir the batter! Just spoon out 2 heaping tablespoons (about 1/3 cup) of batter per muffin into a well-greased muffin tin and bake for 20 minutes at 400F/200C.
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