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Refrigerator Apple Raisin Bran Muffin Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Refrigerator Apple Raisin Bran Muffins are a morning staple in our house. Easy prep, easy to find ingredients and a breakfast muffin the whole family enjoys.
Pin Recipe Print Recipe
raisin Bran Muffins on a plate.
Prep Time15 minutes
Cook Time20 minutes
other time1 hour
Prep Time1 hour 35 minutes
servings48 Muffins

Ingredients

  • 1 box (595 ⅓ g) bran flakes with raisins 20 ounce box
  • 5 Cups (625 g) Flour, All Purpose
  • 1 1 /2 Cup (400 g) Sugar
  • 1 Tablespoon (1 Tablespoon) Baking Soda + 2 Teaspoons
  • 2 Teaspoons (2 Teaspoons) Cinnamon
  • 1 Teaspoon (1 Teaspoon) Salt
  • 4 (4) Egg beaten
  • 1 Quart (1 Quart) Buttermilk or 1 quart milk with 2 Tablespoons white vinegar added
  • 1 Cup (244 g) Applesauce
  • 2 (2) Apples diced
  • 1 Cup (145 g) raisins
  • Oatmeal for garnish

Instructions

  1. Preheat the oven to 350 and prepare a muffin pan by spraying each cup with non stick pan spray.
  2. In an extra large bowl or a stock pot, combine the first 6 ingredients and stir the dry ingredients until combined completely.
    1 box (595 ⅓ g) bran flakes with raisins, 5 Cups (625 g) Flour, All Purpose, 1 1 /2 Cup (400 g) Sugar, 1 Tablespoon Baking Soda, 2 Teaspoons Cinnamon, 1 Teaspoon Salt
  3. In a separate bowl, beat the eggs, buttermilk and applesauce,
    4 Egg, 1 Quart Buttermilk, 1 Cup (244 g) Applesauce
  4. Pour the wet ingredients to the dry ingredients.
  5. Add the raisins and chopped apples to the batter.
    1 Cup (145 g) raisins, 2 Apples diced
  6. Stir until combined completely.
  7. Cover and chill in the refrigerator for 1 hour or even better, overnight. The bran flakes will absorb the moisture of the batter making a delicious muffin mix.
  8. Spoon the batter into pan sprayed muffin tins, filling ⅔ full
  9. Sprinkle with oatmeal for garnish.
    Oatmeal for garnish
  10. Bake at 350 degrees for 20 minutes and remove from the pan immediately.

Nutrition

Serving: 1 | Calories: 108kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 144mg | Potassium: 75mg | Fiber: 1g | Sugar: 10g | Vitamin A: 54IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg

Notes

Can the muffin batter be stored in the refrigerator? 
You can store the batter in the refrigerator for up to 2 weeks. Give it a stir before you scoop the batter into the muffin tins. 
CourseBreakfast Recipes
CuisineAmerican
Keywordrefrigerator bran muffins recipe
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