Week-Long Muffin Batter

Muffin batter - Copy

Coming up with a great breakfast is difficult to me.  Oh, I know there are lots of options – French Toast, waffles, omelets, etc., but most people don’t have time to be stirring up great recipes first thing in the morning, myself included.  The best way to have a something good is to prepare ahead.

Years ago, I found a Bran muffin recipe that you stir together and put in the fridge.  I call them Morning Glory Muffins because they make the morning glorious!!!!  The batter stays fresh for a week!  During that week, you can heat up the oven, bake up as many as you need without having the work and mess first thing in the morning.  These are healthy and delicious!  This month during Sabbatical, I mixed up the batter and it was a great addition to my yogurt and fruit.  I took some batter with us when we went to Pigeon Forge for a few days, and it was great to have it all ready to bake!

muffin batter1 - Copy

 

Here’s the simple recipe:

Morning Glory Muffins

Ingredients

  • 1/2 cup boiling water
  • 1/2 cup bran cereal (not flakes, preferably a wheat bran)
  • 1/3 cup (vegetable oil
  • 1 large egg
  • 1 1/4 cups
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup raisins
  • 1 1/4 cups buttermilk
  • 1/4 cup brown sugar
  • 1 1/2 cups bran cereal – not flakes. (Though they say “not flakes” that’s what I had on hand and used, and they turned out great!)
  • 1 – 2 tsp Grated Orange peel

Instructions

  1. In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
  2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
  3. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture and orange zest. Cover the batter and refrigerate it overnight.
  4. When you’re ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
  5. Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
  6. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
  7. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

muffins

 

If you want a nice hot muffin without having to be in the kitchen more than a few minutes, this recipe will be your morning glory, too!

With love from my country kitchen,

Denise Signature 150 px

4 thoughts on “Week-Long Muffin Batter”

  1. I’ve made a very similar muffin batter and used it as gifts for elderly parents at Christmas time. I always used to use all-bran or bran buds, but the bran flakes are far less expensive and so I’ve used those for quite a few years. I don’t see that it makes any difference in the way the muffins turn out. Your recipe looks far healthier than my old recipe, so I will definitely try this. We are headed off for a getaway near the end of September and I just might bring a batch of this along. Thanks for sharing!

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    1. I’m glad to hear these comments from someone who tried a similar recipe with the bran and found it was just as good with the flakes! Hope you like these as well as your former recipe. These really are delicious!

      Like

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