Overnight Bran Muffins

    Overnight Bran Muffins


    77 people made this

    About this recipe: Make this bran muffin recipe one day, then it's ready to use the next - and for six weeks to come! You can store the batter in the fridge for up to six weeks, and then bake the muffins as and when you need them!

    Serves: 48 

    • 625g plain flour
    • 125g bran flakes cereal
    • 600g caster sugar
    • 5 teaspoons bicarbonate of soda
    • 2 teaspoons salt
    • 4 eggs, beaten
    • 225g melted margarine, cooled
    • 1L buttermilk

    Prep:15min  ›  Cook:20min  ›  Extra time:1day resting  ›  Ready in:1day35min 

    1. Preheat oven to 200 C / Gas 6.
    2. In a large mixing bowl, sift flour. Add the cereal, sugar, bicarbonate of soda and salt; stir to combine.
    3. Add eggs, margarine and buttermilk; mix well.
    4. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
    5. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 200 C / Gas 6 for 15 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.

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