Wake ’n’ bake with these refrigerator bran muffins

Published: November 28, 2017 · Updated: December 8, 2017

Photography by Jim Norton
  • 3 cups natural bran
  • 1 cup boiling water
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking soda
  • 1 1/2 tsp baking powder
  • 2 cups plain yogurt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup light or dark brown sugar, packed
  • 1/2 cup raisins, dried cranberries, chopped walnuts, or a mixture of these (optional)
  • fresh or frozen berries or diced apple about 4-6 pieces per muffin (optional)

This recipe was originally published in the Winter 2017 issue of Cottage Life magazine.

Mix up this muffin batter during the week, and take it to the cabin in a cooler. When you’re ready for fresh muffins, spoon the batter into the muffin pan, and 20 minutes later you look like a total genius.

1. Measure bran into mixing bowl. Stir in boiling water. Let sit while you prepare the rest of the ingredients. (Boiling water softens the bran so it mixes in better.)

2. In another bowl, stir together flour, baking soda, and baking powder. Set the bowl aside.

3. In a large bowl, combine yogurt, eggs, oil, honey, and brown sugar. Beat until smooth. Add the soaked bran and the flour mixture, and stir just until well mixed, but don’t over-beat. If you want to add raisins, dried cranberries, or nuts, stir them gently into the batter at this point. Transfer to a covered container, and refrigerate until you’re ready to bake. The batter will keep for up to a week.

4. To bake muffins, preheat oven to 375°F. Grease a 12-cup muffin pan, or line compartments with paper liners. Spoon batter into muffin pan, filling to just below the top. If you’re adding fresh or frozen berries or diced apple, press fruit into the batter. Bake in preheated oven for 18–20 minutes or until the muffins are nicely domed and lightly
browned on top.

*makes 24 muffins*

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