Tuesday Morning Tidy: Microwavable Bran Muffins
During the week, we enjoy quick breakfast options before we start school and work. This easy, homemade recipe is one we prepare a few times a year. My husband enjoyed it as kid and it has become another family favorite. It consists of a muffin batter that can last up to 6 weeks in the refrigerator so we prepare them as wanted or requested.
1 quart buttermilk
5 cups flour
3 cups sugar
5 tsp. baking powder
2 tsp. salt
1 cup oil
1 (15 oz.) box of Raisin Bran
In a large container or bowl, beat the eggs and buttermilk together. Then, add flour, baking soda and salt. Stir in oil and cereal. Allow batter to refrigerate covered at least 24 hours before preparing the first batch. Fill muffin liners halfway in the microwavable pan. Microwave based on the number of muffins desired (this may vary based on microwave wattage):
2 muffins - 1 1/2 to 2 minutes
4 muffins - 2 minutes to 2 1/2 minutes
6 muffins - 2 1/2 to 3 minutes
(Warning: If they are dry and stiff, you overbaked them.)
Remove immediately from the pan to cool and then enjoy. To add a little sweetness, you can drizzle with honey. Yields 6-8 dozen. You can easily cut this recipe in half successfully.
We hope you enjoy this tasty and easy breakfast recipe!
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