Classic Refrigerator Bran Muffins (with All-Bran Cereal & Raisins) (2024)

Classic high-fiber Refrigerator Bran Muffins, made with Kellogg's All-Bran cereal, aren't just packed with fiber -- they're packed with flavor, too. And since the batter can be kept in the refrigerator for days, or the baked muffins can easily be popped in the freezer, they're perfect for a quick make-ahead breakfast or anytime snack.
CLICK HERE TO PIN THIS FOR LATER

Being packed with fiber, however, isn't the only benefit these muffins deliver. They're also quite tasty, delivering up just the right touch of sweetness from raisins, a richness from molasses, and tender moistness from buttermilk.

They're a fabulous breakfast bite alongside that morning cup of coffee. Though personally, I love to enjoy Refrigerator Bran Muffins as an afternoon snack.

High-fiberRefrigerator Bran Muffins, made with Kellogg's All-Bran cereal, aren't just packed with fiber -- they're packed with flavor, too.

• Large batch - A batch of these beauties makes about 60 muffins, meaning you can knock out the prep for a bunch all at one time.
• Make ahead convenience - Refrigerator Bran Muffin batter can be kept in the refrigerator for days, or the baked muffins easily can be popped in the freezer, making these muffins a perfect make-ahead breakfast or snack.
• High fiber - Made with Kellogg's All-Bran cereal as their base, Refrigerator Bran Muffins are simply (and deliciously) packed with fiber.
• Fabulous flavor - Combining their bran cereal base with the sweetness of raisins and richness ofmolasses, Refrigerator Bran Muffins deliver up fabulous flavor in every bite.
• Perfect for breakfast or snacking - Enjoy alongside your coffee for a tasty breakfast bite, or they're perfect as an anytime grab-and-go snack.

Refrigerator Bran Muffins Ingredient Highlights:

To create the classic high-fiber deliciousness of these Refrigerator Bran Muffins, along with basic baking ingredients, you'll need:

• All-Bran cereal- Kellogg'sAll-Bran cerealprovides the high-fiber bran base for these classic muffins.

• Molasses - A generous dose of molasses brings richness to the baked muffins, helping create their signature flavor.

• Raisins - Provides nice bits of sweetness throughout the baked muffins. Golden raisins or dried cranberries could be substituted, if you prefer.

• Boiling water - Used to soak the All-Bran cereal and raisins, softening the cereal and plumping the raisins before they're added into the full muffin batter.

• Buttermilk - Brings richness to the muffins and helps them bake up moist and tender. We do not recommend substituting regular milk for the buttermilk.

• Granulated sugar - One cup of granulated sugar serves as the muffins' sweetener. One cup or honey or 2/3 cup ofSplendasugar substitute may be used in its place.

• All-purpose flour- Five cups of all-purpose flour creates the structure of the muffins. A mixture of 3 cups all-purpose flour + 2 cups whole wheat flour can be used instead.

How to Make Classic Refrigerator Bran Muffins:

To whip up a batch of classic Refrigerator Bran Muffins, start by combining a bit of the recipe'sAll-Bran cerealwith raisins and boiling water.

Set the mixture aside and let it sit until the cereal gets all squishy. The boiling water softens and plumps the raisins and breaks down the bran cereal, creating a very moist and mushy mixture.

Next, grab a large mixing bowl ... and when we say large mixing bowl, we mean it! Because this recipe creates a big ol' batch of batter. Mix up the muffin batter, including more All-Bran cereal, molasses, and buttermilk.

Then add in the squishy mushy raisin & All-Bran mixture.

Now let me say, I'm not sure if you can tell in these photos, but the bowl we're using for mixing up the batter is HUGE. -- And you can see how full it is. We are actually using a 6 to 8-quart mixing bowl.

I recommend using the largestbowl you have. If you don't have a huge bowl, consider using two large mixing bowls and dividing the ingredients evenly between them as you mix the batter up.

Now at this point once the batter is prepared, you can either bake the muffins up in muffin tins or refrigerate the batter to bake later.

Supposedly, Refrigerator Bran Muffin batter can be kept in the refrigerator for up to two months. -- Hence, its name. To be completely honest, I've never felt completely comfortable keeping it unbaked for that long. -- The longest I've refrigerated the batter is two weeks.

Rather than refrigerate the batter, I prefer to bake all the muffins immediately and then put the baked muffins in the freezer in small packs.

But whether refrigerating the batter, or freezing the baked muffins -- either way you've got aperfect quick breakfast or anytime snack on hand. One that's packed with both fiber and flavor, to boot.

But given Refrigerator Bran Muffins' "fiber bomb" super powers, we recommend eating just oneof these tasty muffins a day. -- If you know what we mean.

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!