Big Batch Bran Muffins
Fresh baked muffins at the ready anytime
I have been making these bran muffins on repeat ever since I was about 9 months pregnant with Eliza. I wanted something healthy and filling that I could easily grab for breakfast or a snack once she arrived. This recipe fit the bill perfectly, and I think I probably lived off of these for the first month of her life!
Now, when I say “big batch” bran muffins I am not kidding. You will need a couple of huge mixing bowls for this one. Here is what is so great about this recipe. You make this large amount of batter, but then you have two choices.
Bake Now: You can bake up all of the muffins at once and then store them in the freezer. They microwave really well for reheating from frozen. This is my preferred method. I wrap them up in a big ziplock bag and then grab one or two straight from the freezer in the morning for breakfast. All you need is about 45-60 seconds in the microwave and they come out nice and warm.
Bake Later: you can keep the prepared batter in the refrigerator for up to a month and then just bake up any number of fresh muffins whenever you feel like it during that time. Just be sure to keep the batter in an airtight container if you use this method.
What’s funny is, that ever since Eliza has been starting solid foods, she goes crazy for little bites of these muffins for breakfast! I guess she got a little taste through me in those early days and now she’s hooked.
Big Batch Bran Muffins
1 box (18.6 oz) All-Bran Cereal
2 cups raisins
2 cups boiling water
4 1/2 cups plus 3 tablespoons all-purpose flour
1 tablespoon plus 2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups buttermilk
4 eggs
1/2 cup orange marmalade
1 1/2 cups unsweetened applesauce
1 cup granulated sugar
2/3 cup vegetable oil
1 tablespoon vanilla extract
In a very large bowl, combine cereal and raisins. Pour boiling water over the mixture and stir until softened. Set aside.
In another very large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Set aside.
In a food processor or blender, combine the buttermilk, the eggs, and the orange marmalade. Puree until smooth. Add the applesauce, sugar, oil, and vanilla. Puree again until smooth. Pour the buttermilk mixture into the flour mixture and stir by hand until just combined. Add the cereal mixture to the bowl and stir until just combined. Cover with plastic wrap and refrigerate at least 24 hours before using.
When ready to use, heat the oven to 375 F. Line muffin pans with liners. Spoon the batter into each well about 2/3 full. Bake for 15-20 minutes or until a tester inserted into the center of one of the muffins comes out clean. Cool in the pan for 5 minutes, then remove and cool completely on a wire rack.
The batter will keep in an airtight container in the refrigerator for up to 1 month. You can scoop and bake fresh muffins anytime you like during that month. I like to bake them all up at once and then place them in airtight bags in the freezer. Microwave for 45-60 seconds from frozen in the morning and they come out perfect.
Makes 60 muffins.