A Pail in the Fridge 6 Week Bran Muffins

Meet your new favorite make-ahead breakfast solution: A Pail in the Fridge 6 Week Bran Muffins! This recipe is a treasure for busy mornings, featuring a wholesome blend of All-Bran cereal, hearty buttermilk, and optional pops of sweetness from raisins. The unique feature? The batter can be stored in your fridge for up to six weeks, allowing you to bake fresh, warm muffins on demand whenever a craving strikes. With minimal prep time and a high-yield recipe making 36 muffins, these moist and flavorful muffins are perfect for meal prepping or feeding a crowd. Plus, their high-fiber content and customizable sweetness make them a nutritious yet indulgent treat. Whether for breakfast or a quick snack, this versatile and time-saving recipe is sure to become a family staple!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 36

Ingredients

• 6 cups All-Bran cereal
• 2 cups Sugar
• 2 cups Boiling water
• 1 cup Canola oil
• 4 Eggs
• 1 quart Buttermilk
• 5 cups All-purpose flour
• 1 tablespoon Salt
• 5 teaspoons Baking soda
• 2 cups Raisins (optional)

Directions

Step 1

In a large mixing bowl, combine the All-Bran cereal and sugar.

Step 2

Pour the boiling water over the cereal and sugar mixture. Stir well and let it sit for 10 minutes to soften the cereal.

Step 3

Add the canola oil to the softened cereal mixture and mix thoroughly.

Step 4

Lightly beat the eggs in a separate bowl and then add them to the mixture, along with the buttermilk. Stir until well combined.

Step 5

In another large bowl, sift together the all-purpose flour, salt, and baking soda.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be cautious not to overmix the batter.

Step 7

If using raisins, fold them into the batter at this stage.

Step 8

Transfer the batter into a large covered container (such as a clean food-safe pail) and store it in the refrigerator overnight. This allows the mixture to fully hydrate and develop flavor (optional).

Step 9

To bake, preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.

Step 10

Scoop the desired amount of batter into the prepared muffin tin, filling each cup about two-thirds full.

Step 11

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Step 12

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

Step 13

Repeat baking as needed, using only the desired amount of batter at a time. The remaining batter can be stored in the refrigerator for up to 6 weeks.

Nutrition Facts

Serving size	3607 grams (3607.0g)

Amount per serving	% Daily Value*
Calories	8947

Total Fat 292.70g	375%
Saturated Fat 41.30g	207%
Polyunsaturated Fat 58.60g
Cholesterol 851mg	284%
Sodium 16612mg	722%
Total Carbohydrate 1568.80g	570%
Dietary Fiber 203.10g	725%
Total Sugars 704.20g
Protein 163.60g	327%

Vitamin D 672IU	3358%
Calcium 1710mg	132%
Iron 77mg	430%
Potassium 7241mg	154%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.5%

Protein: 6.8%

Carbs: 65.6%