Refrigerator Bran Muffins

By Joanne M – Orleans, ON
Refrigerator Bran Muffins
  • Prep Time: 45
  • Total Time: 1485
  • Servings: 1-24

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About this Recipe

Moist and tasty - baked muffins freeze well. The original recipe from Canadian Living made 4 dozen muffins. Hey, we aren't the Walton Family! So, I've cut in half to suit our family - makes TWO DOZEN muffins. Prepare recipe and refrigerate for 24 hours before making muffins. You can make 1 muffin or 24 muffins, any remaining remaining batter must be covered and refrigerated up to 2 weeks. Don't stir before spooning it out.


250 ml 1 cup Bran Cereal that is labelled ALL-Bran or 100% bran (DO NOT use Bran flake cereal)
250 ml 1 cup BOILING water
500 ml 2 cups SOUR MILK or Buttermilk
125 ml 1/2 cup shortening (room temperature)
250 ml 1 cup white sugar
125 ml 1/2 cup brown sugar
2 eggs
625 ml 2 1/2 cups all purpose flour
10 ml 2 tsp baking soda
7.5 ml 1 1/2 tsp salt


This recipe makes 2 dozen muffins - bake as many muffins as you like, refrigerate remaining batter for another day and use within 2 weeks.

Place natural wheat bran and all-bran buds in medium size bowl. Add boiling water, stir and let sit for at least 10 minutes.

Buttermilk is expensive so I use sour milk - to two cups milk add 1 tbsp. white vinegar or lemon juice. Let it sit for approx. 5 minutes until milk has curdled (add more vinegar or lemon juice if not curdled enough) then add to bran mixture, stir and blend. Set aside.

Next using a large bowl (preferably with lid, bowl should also fit in your fridge) cream shortening, beat in white & brown sugar and cream until fluffy. Beat in eggs one at a time. Add cooled Bran/Sour Milk to creamed mixture, stir and blend.

Sift dry ingredients together then add to Bran mixture, stir only until evenly mixed. Cover tightly and refrigerate for at least 24 hours before baking. Batter will thicken considerably, but DON'T STIR it before spooning it out into muffin tins

DAY OF BAKING - Preheat oven to 375.

OPTIONAL ADD IN ON DAY OF BAKING: add a bit a batter to bottom of each muffin cup then add a few frozen blueberries or raisins to each muffin cup, cover with more batter, then bake.

Use a muffin tin (with paper liners) that holds a dozen. Fill each muffin 3/4 full. Bake in center of oven for 20-25 minutes depending on your oven. I found at 25 minutes they aren't brown enough to suit me so I turn oven to broil for 1 minute, monitoring closely.

Prep Time: Preparing batter 20 minutes, 24 hours refrigerate batter, baking 20-25 mins. Total time: 24 hrs and 45 minutes.


This recipe has been HUBBY tested.

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