6-Week Bran Muffins
Can keep batter in refrigerator for up to 6 weeks. I've never had it last that long to test the theory out, though! My mom used to bake these all the time--I've seen the recipe in a variety of places so I don't know the original source.
Can keep batter in refrigerator for up to 6 weeks. I've never had it last that long to test the theory out, though! My mom used to bake these all the time--I've seen the recipe in a variety of places so I don't know the original source.
- Carbohydrate 16.6007334714015 g
- Cholesterol 3.20600000133449 mg
- Fat 4.44637861456717 g
- Fiber 0.000368055555555556 g
- Protein 0.675943749432886 g
- Saturated Fat 1.83136361247077 g
- Serving Size 1 1 Serving (50g)
- Sodium 3509.7660377856 mg
- Sugar 16.600365415846 g
- Trans Fat 0.196922777928769 g
- Calories 107 calories
Step-by-step
- Mix cereal with sugar, flour, soda and salt IN a very large bowl.
- Add eggs, shortening and milk.
- Store in covered container in refrigerator and use as needed. Batter will last 6 weeks.
- To bake, fill greased muffin tin 2/3 full and bake at 400 F for 15-20 minutes.
Discarding whole batches of breakfast food because mornings lack the capacity for spontaneous baking is an inefficient kitchen habit. Keeping a bulk formulation ready in cold storage solves this operational hurdle completely. Storing high-sugar, high-fat batters in sealed containers at temperatures below 40 degrees Fahrenheit slows microbial growth while allowing continuous hydration of dry components. When measuring dry components into a vessel of adequate volume, ensure the mixing bowl holds at least eight quarts to accommodate the massive expansion caused by five cups of flour and a full box of cereal. Combining heavy elements like melted shortening with cold buttermilk requires vigorous whisking to prevent fat from solidifying into undesirable grease pockets before the flour meets the liquid. Leaving the batter untouched in the refrigerator for multiple weeks alters the textural outcome, as extended resting breaks down the bran structure chemically while fresh mixes yield denser, tighter crumb profiles upon immediate baking. Portioning the chilled mixture directly into greased metal wells at a high heat setting of 400 degrees Fahrenheit guarantees rapid oven spring and sufficient internal steam generation. Extracting only the necessary number of portions from the cold master container preserves the remaining raw inventory for up to six weeks without requiring batch-by-batch scaling or measurement repetition.
