Six-Week Bran Mormon Muffins
Moist, spiced bran muffins made from a batter that keeps in the refrigerator for weeks, letting bakers pour and bake fresh muffins on demand. A practical staple in many Utah kitchens.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 170 kcal
Equipment
- •Muffin tin
- •Large mixing bowl
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 6
- carbs
- 27
- protein
- 3
- calories
- 170
Instructions
- 1
Pour boiling water over 2 cups bran cereal flakes. Let them sit until softened.
- 2
Beat sugar, oil, and eggs together in a very large bowl until well mixed.
- 3
Stir in the buttermilk and the softened bran mixture.
- 4
Whisk together the flour, remaining 3 cups bran flakes, baking soda, salt, and cinnamon.
- 5
Gently mix the dry ingredients into the wet mixture until just combined. Stir in the raisins.
- 6
Cover tightly and chill the batter in the refrigerator for at least 12 hours, or up to 6 weeks.
- 7
When ready to bake, preheat your oven to 400°F. Grease or line a muffin tin.
- 8
Fill muffin cups two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
Chef's tips
Store the batter in a tightly covered container in the refrigerator for up to six weeks. The flavor gets even better after a day or two.
Storage
Refrigerate raw batter up to 6 weeks in a covered container; store baked muffins at room temperature up to 3 days.
Reheating
Warm baked muffins in a 300°F oven for 5-8 minutes or microwave briefly.
Common mistakes to avoid
- •Overmixing the batter, which makes the muffins tough
- •Baking straight from the fridge without letting the batter warm up slightly, causing uneven baking
Serving suggestions
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