Refrigerator Bran Muffins

These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.

Step: 2

Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.

Step: 3

Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.

Step: 4

Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.

Step: 5

Spoon batter evenly into prepared muffin pan.

Step: 6

Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

Per Serving: 115 calories; protein 2.1g; carbohydrates 16.8g; fat 4.9g; cholesterol 10.9mg; sodium 154.2mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.