Refrigerator Bran Muffins

Preparation info

  • Difficulty


  • Makes

    3 dozen


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

For crusty tops sprinkle a bit of cinnamon and sugar on batter in pans


  • 1 c. boiling water
  • 3 c. whole bran cereal
  • 2 c. buttermilk
  • c. sugar
  • c. shortening
  • 4 eggs
  • 4 c. sifted flour
  • tsp. baking soda
  • 1 tsp. salt


  • Pour boiling water over whole bran cereal. Mix well, cool; stir in buttermilk.
  • Cream sugar and shortening until fluffy. Add eggs and beat well.
  • Sift together flour, soda and salt.
  • Stir cooled bran mixture into creamed mixture. Stir in dry ingredients just to barely moisten (batter will not be smooth). Don’t overmix.
  • Store in tightly covered container in refrigerator overnight, or until needed. Can be stored up to 3 days.
  • Spoon batter into greased muffin-pan cups. Bake in hot oven (425°) about 20 minutes.